2 ¼ Cups Almond or Coconut Flour
¾ t. salt
½ Cup Swerve Granular
¼ t. baking soda
2 large eggs
½ C. melted butter
1 pint fresh blueberries
Easy Steps:

In large mixing bowl, mix all dry ingredients. Add beaten eggs and butter. Mix. Add blueberries, keeping a handful for the topping. Pat into sprayed prepared bread baking pan. Press in remaining blueberries. Bake at 350 for 35-37 minutes. Let cool and enjoy!
No Sugar Baker Raspberry Blueberry Crumb Cake


1 3/4 C. almond or coconut flour (reserving ¼ c for topping)
1 t. baking powder
½ t. baking soda
½ C. and ½ T. butter (room temperature) (reserving the 2 Ts. for topping)
¾ C. Swerve Granular
½ C. Swerve Brown (for topping only)
¼ C.Swerve Confectioners (for topping only)
2 large eggs
¾ C. sour cream
1 ¼ t. vanilla extract (for topping only)
1 t. almond extract
½ t. ground cinnamon (for topping only)
¼ t. nutmeg (for topping only)
1 C. sliced almonds (for topping only)
1 pint fresh raspberries

Easy Steps:

Mix dry ingredients. Add butter, beaten eggs, almond extractand sour cream. Stir and combine. Add raspberries. Pour into prepared sprayed 9-inch baking pan. For topping, combine flour, brown Swerve, vanilla, sliced almonds and butter into a separate bowl. This is your crumb topping and you should crumble it onto the unbaked cake. Bake at 350 for 35-37 minutes. Let cool and add sprinkled Confectioners to the top. Serve and enjoy!


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