Sour Cream Blueberry Crumb Cake | Keto and Low Carb

Name: Sour Cream Blueberry Crumb Cake | Keto and Low Carb
Total time: 50 min
Ingredients: 155 grams almond flour (super fine, blanched); 10 grams coconut flour; 6 grams baking powder (1 1/2 teaspoons); 1 gram pink himalayan sea salt (1/4 teaspoon); 80 grams salted grass-fed butter, softened to room temperature; 100 grams Lakanto Golden monk fruit sweetener; 50 grams Xylitol (not made from corn! SEE WARNING BELOW); 2 large eggs (100-106 grams approx); 65 grams full-fat sour cream; 6 grams vanilla extract (1 1/2 teaspoons); 2 grams almond extract (1/2 teaspoon); Zest of one lemon; 75-100 grams fresh organic blueberries (roughly 3/4 to 1 cup); 100 grams almond flour; 15 grams coconut flour; 45 grams Golden monk fruit sweetener; Pinch of cinnamon; 55 grams salted grass-fed butter, softened to room temperature; Powdered sweetener for dusting

www.carnaldish.com

Super moist sour cream blueberry crumb cake that's keto and low carb, studded with fat juicy blueberries and scented with lemon zest.

View full recipe on www.carnaldish.com

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