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RASPBERRY-ALMOND CRUMB CAKE VARIATION
3 1/2 ounces almond flour, 3/4 cup plus 2 tablespoons
1/2 ounce unsweetened coconut, finely ground into flour *
1/3 cup granular Splenda **
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg

4 ounces cream cheese, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg

1/2 cup LC-Foods Strawberry or Blackberry Preserves
1/4 ounce sliced almonds, about 2 tablespoons

Glaze:
2 tablespoons LC-Confectionery Powder
2 teaspoons water
1/16 teaspoon vanilla

In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. I found that using my fingers was the most efficient for doing this. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.

To the remaining almond flour mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and 1 egg. Whisk until well blended. The batter will be very thin. Pour into a greased 8-inch round cake pan.

In the same mixing bowl, whisk the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and 1 egg until smooth. This mixture will be very thin. Pour the cream cheese mixture all over the cake batter, trying to distribute it as evenly as possible. Distribute the jam in small dollops all over the top of the cake batter. Sprinkle the reserved topping and sliced almonds over the top.

Bake at 350 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool completely on a wire rack. After the cake has cooled, mix the confectionery powder, water and vanilla in a small bowl. Drizzle over the cake. Allow a few minutes for the glaze to set before serving. Store in the refrigerator.

Makes 8 servings
Can be frozen

* Do not use commercial coconut flour. I don't know if it would work the same and the carbs would be higher.
** Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.

Per Serving: 264 Calories; 24g Fat; 6g Protein; 8.5g Carbohydrate; 3.5g Dietary Fiber; 5g Net Carbs

I used two products from the LC-Foods company in this version of the coffee cake. Since there is a significant carb savings with their preserves vs. Polaner's sugar free jam, I was able to increase the amount of cream cheese, add some ground coconut, a glaze and use quite a bit more jam and still saved some carbs. I added the coconut flour in hopes of recreating the flavor of a raspberry Entenmann's coffee cake that my family likes. It did give it a similar flavor. Because I use salted butter, I'm going to omit the salt in the batter next time. The cake came out slightly salty. You only save 1/2 carb by using liquid Splenda so I didn't post separate counts.

I would have drizzled on a bit more glaze but I didn't want to add even more fiber. If fiber doesn't bother you, go ahead and double the glaze. That wouldn't add anything to the net carb count because the confectionery powder is almost 100% fiber. Click the photos to see close-ups.

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