1/2 cup Butter
1 cup Xylitol
1 tsp Vanilla
3 Eggs
1 cup Garbonza Bean flour
1/2 cup Almond flour
1/2 cup Coconut flour
2 tsps. Baking powder
1/2 tsp Baking soda
1/4 tsp Sea salt
1 1/4 Sour cream
2 cups Frozen Blueberries
Topping:
1/4 cup Xylitol
2 tbsps. Almond flour
2 tbsps. Chopped walnuts
1 tbsp. Melted butter
1/2 tsp Cinnamon
• Cream thoroughly – butter, 1 cup xylitol, and vanilla in a large mixer
• Add eggs, one at a time, beating until light and fluffy
• Add flour baking powder, baking soda, salt and sour cream – mix well (batter will
be fairly thick)
• Spread half of the batter in a greased spring form pan; sprinkle with blueberries
and top with remaining batter
• Combine topping ingredients and set aside for now.
• Bake at 350 for 35 minutes — sprinkle topping over partially cooked batter and
continue cooking for 20-25 minutes or until tester come out clean.
Serve warm or cool
