Low Carb Blackberry Almond Cake
Full of berry and almond flavor with a crunchy streusel topping, this easy low carb cake has only per 4.5 net carbs per serving.
- 2 tbsp unsalted butter, cubed or melted coconut oil, measured before melting
- 2/3 cup almond flour
- 1/4 cup sliced almonds
- 3 tbsp granulated erythritol
- 1/8 tsp almond extract
Preheat oven to 350°F or 177°C. Grease 8-inch springform pan or parchment lined 8 x 8 baking dish. Parchment should hang over the sides of dish for easy lifting.
In a large bowl, mix all ingredients except blackberries until well combined. Set aside.
Place topping ingredients in the bowl of a mini food processor and process until ingredients are combined and mixture is texture of small crumbs.
Pour cake batter into prepared pan. In an even layer, place blackberries on top of the batter.
Bake on center rack of oven for 15 minutes. Remove cake and evenly sprinkle streusel topping over entire cake.
Return cake to the oven and continue baking 45 -50 minutes until topping is golden brown and cake fells firm in the center when lightly pressed.
Allow cake to cool before removing from pan.
Serve cake with extra blackberries and whipped cream (optional).
Calories: 208kcal | Carbohydrates: 7.4g | Protein: 5.6g | Fat: 12.8g | Sodium: 34.7mg | Fiber: 2.9g | Sugar: 2.9g