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Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe.

Servings: Serves 4 – 9 depending on how big you cut the pieces. Try to make them smaller.  This is a treat.

For breakfast in the morning or with a cup of tea in the afternoon, this low carb coffee cake hits the spot. I made mine with blueberries fresh from the garden, but most berries will work.

Ingredients:

For the cake:

• 1/2 cup of sugar substitute. I use Swerve or ZSweet. Order online. These work better than Truvia because they don’t have any aftertaste.
• 1/4 cup of softened butter
• 1 egg
• 2 tsp of lemon zest (I used dry from my spice drawer)
• 1/2 cup of regular white flour
• 1 cup of almond flour
• 2 tsp of baking powder
• 1/4 tsp of salt
• 1/2 cup of whipping cream
• 1 1/2 cups of fresh berries. Blueberry, blackberry, raspberries, or sliced strawberries.

For the topping:

• 1/4 cup of butter softened (NOT MELTED)
• 2 Tbl of brown sugar
• 1/4 cup of sugar substitute like Swerve or ZSweet
• 1/3 cup of almond flour
• 1/2 tsp of ground cinnamon

Instructions:

Preheat oven to 350 degrees

Spray an 8″ X 8″ ovenproof pan.

In a large bowl add the sugar substitute, butter, egg, lemon zest. Beat this with your mixture until it’s fairly fluffy and fully combined. Turn off mixer. Add the flours. Scatter the baking powder over the top of the flours. Add the salt and cream. Stir this mixture with a spatula until it’s all mixed. Add the berries and gently fold them in using the spatula. Pour the batter into the baking pan and spread it toward the edges.

Mix the topping ingredients in a small bowl using a fork. You want crumbles when you are finished. Sprinkle the topping over the batter in the pan. Bake 40-45 minutes or until a toothpick comes out clean. (Try to poke it where there are no berries so you can see if the toothpick really is clean and the cake is fully cooked. Should be moist and fairly fluffy). A coffee cake made with almond flour won’t be as light as one with just regular flour but it still tastes marvelous.

Enjoy!

Cheers,