Preheat oven to 375°.
For the cake layer:
6 tbsp butter
1/3 cup Swerve sweetener
2 eggs
1 tsp vanilla extract
1 cup almond flour
.25 cup coconut flour
pinch of salt
2 tsp baking powder
.25 tsp xanthan gum
.5 cup almond milk
1.25 cups blueberries
For the cream cheese layer:
3oz cream cheese
1 egg
1 tbsp Swerve sweetener
For the streusel topping:
3 tbsp butter
1 cup almond flour
3 tbsp Swerve sweetener
.5 tsp lemon zest
Method:
1. Cream the butter and sweetener together until smooth.
2. Add the eggs, beating well after each.
3. Add the vanilla extract and mix well.
4.Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth.
5. Grease a 9×9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan.
8. Sprinkle the blueberries evenly over the top of the batter.
For the cream cheese mixture:
1. Heat the cream cheese for 30 seconds in the microwave until soft.
2. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.
For the streusel topping:
1. Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake.
2. Bake the cake (or muffins!) at 375 degrees (F) for 25-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown
Let cool completely before serving
