| 2 cups | Almond Flour, partially de-oiled | |
| 2 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| 1½ tsp | Cinnamon, ground | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ⅜ cup 5½ tsp | Cream cheese, full fat | |
| ¼ cup | Butter, unsalted | |
| ¼ cup | Erythritol | |
| 1½ tsp | Vanilla Extract, imitation, no alcohol | |
| ¼ cup | Sour Cream, heavy, 24% fat | |
| ½ tsp | Pure Stevia, Stevioside, sweetener powder | |
| 4 (ea. 1.76 oz) | Egg, large | |
| ⅔ cup | Blueberries, raw | |
| 1 cup | Walnuts, raw, no shell, halves | |
| 31.09 oz | altogether (view nutrition facts) |
Preparation
- Serving size:1.73 oz (calculated)Notes: 1 slice, 1/2 in (1.25 cm) thick if using a 9 by 5 loaf pan; 1.6 cm thick if using a 29.5 cm by 10 cm loaf pan
- Temperature: 350 °F
- In a bowl, combine the dry ingredients: almond flour, baking powder, cinnamon and salt.
- In a separate bowl, mix together the wet ingredients until well combined: softened butter, cream cheese at room temperature and erythritol.
- Add the vanilla, sour cream, stevia (if using liquid, you can use the same quantity) and eggs and beat until fully incorporated.
- Add about half of the dry ingredients to the wet ingredients and stir until well combined.
- Scrape down the sides, add the remaining dry ingredient and continue to mix until combined. You should get a thick batter.
- Fold in the blueberries and chopped walnuts.
- Line a loaf pan with parchment paper or grease it. You can use a 9 in by 5 in loaf pan. We used a 29.5 cm by 10 cm loaf pan (11 1/2 in by 4 in).
- Transfer the batter to the loaf pan.
- Bake until done, about 45 minutes to an hour. Check whether the cake is done when it's brown all over and starts to darken on the edges. You can check whether the cake is done by inserting a toothpick. The toothpick should come out clean.
- Remove from the oven and let cool somewhat.
- Remove from the pan and let cool completely on a cooling rack before slicing and serving.
- Enjoy a slice by itself or with a dollop of whipped cream.
- Calorie count151 kcal
- % of calories by macros
Fat 67.5 % 102 kcal 11.5 g Net Carbs 7.3 % 11 kcal 2.7 g Dietary Fiber 3.3 % 5 kcal 2.3 g Protein 21.9 % 33 kcal 8.3 g - Approx. WW SmartPoints™4.5
- Cholesterol 56.1 mg
- Sodium 101.6 mg
- Fat 11.5 g
- Saturated Fat 4.2 g
- Trans Fat 0 g
- Carbohydrates 7.5 g
- Dietary Fiber 2.3 g
- Total Sugars 1.9 g
- Added Sugar 0 g
- Sugar alcohols 2.5 g
- Protein 8.3 g
- Calcium 23.6 mg
- Iron 0.4 mg
- Magnesium 11.5 mg
- Potassium 111.4 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 69.6 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 0.6 mg
- Folate 11.7 mcg
- Folic Acid 0 mcg