Low Carb Blueberry Coffee Cake - cooking recipe

Ingredients

3 cups almond flour, divided (very finely ground unsalted almonds)
1/2 cup Splenda granular (sugar substitute)
4 tablespoons butter, softened
1 teaspoon cinnamon
1 pinch sea salt
8 ounces low-fat cream cheese
1 1/2 cups blueberries
1/2 cup Splenda granular (sugar substitute)
2 eggs
2 tablespoons olive oil
1/2 cup low-fat sour cream
1/2 teaspoon baking soda
1 teaspoon baking powder

Preparation

In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9\" baking dish. Slice the cream cheese into about 1/4\" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
Bake in a preheated 350 degree oven for 35 minute.
Enjoy!