Dessert

low Carb/Gluten-Free/No Yolk Blueberry Cake is for Dessert.

low Carb/Gluten-Free/No Yolk Blueberry Cake takes 10 minutes to prepare.

low Carb/Gluten-Free/No Yolk Blueberry Cake takes 30 minutes to cook.

low Carb/Gluten-Free/No Yolk Blueberry Cake makes 8 servings.

The ingredients for low Carb/Gluten-Free/No Yolk Blueberry Cake are:

3/4 cup almond meal/flour
1/3 cup ideal brown
1/8 tsp salt
1/4 cup cold butter, cut in cubes
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon all white egg whites

3 ounces cream cheese, softened
2 tablespoons ideal brown
1/8 teaspoon vanilla or almond extract
1 tablespoon all white egg whites

1/3 cup sugar free blueberry preserves
2 tablespoons slivered almonds, unsalted

Here is how you make low Carb/Gluten-Free/No Yolk Blueberry Cake:

Preheat oven to 350 degrees. Butter 9-inch glass pie dish and set aside. In a medium bowl cut butter into almond meal/flour, ideal brown, and salt. Add baking powder, baking soda, sour cream, heavy cream, vanilla, and egg whites. Spread mixture in buttered pie dish. Rinse mixing bowl, add cream cheese, ideal brown, vanilla or almond extract and egg whites. This will be runny, pour over cake batter. Add dollops of sugar free preserves(I had blueberry on hand), and sprinkle slivered almonds over top. Bake for 30-35 minutes until knife inserted comes out clean and browned on top. Let cool completely and store in fridge. Can be served with favorite sugar free pudding or by itself. Serving Size: Serves 8 Number of Servings: 8Recipe submitted by SparkPeople user MANDAJO1982.

The nutritional information for low Carb/Gluten-Free/No Yolk Blueberry Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 206.9

• Total Fat: 18.6 g
• Cholesterol: 35.8 mg
• Sodium: 108.6 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.4 g
• Protein: 5.2 g

The dietary needs meet for low Carb/Gluten-Free/No Yolk Blueberry Cake is Low Carb