2teaspoonssugar-free vanilla extractor 1 teaspoon each vanilla and almond extracts
Preheat oven to 350°. Butter or oil 9X9 inch pan.
Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter until crumbly. Set aside.
Cream Cheese Layer:
Mix cream cheese, 1 egg, and ¼ cup sweetener. Set aside.
Mix 2 cups of almond flour, baking powder, baking soda, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¾ cup sweetener (if using a powder). Set dry ingredients aside.
Blend the sour cream (or yogurt), oil, extracts, liquid sweetener (if using), and 2 eggs and mix well. Add the mixed dry ingredients and blend well.
Spread the cake layer in the pan, and spread the cream cheese on top (if it’s the larger amount of cream cheese, you won’t be able to spread it evenly, but that’s OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.
Bake for 30-40 minutes or until toothpick not inserted into center comes out clean. Cool and slice.
For more cheesy goodness, add in a whole 8 ounce bar of cream cheese.More blueberries can be added if desired (but carb count will be higher due to the natural fruit sugar).