Ingredients for Coffeecake Layer:

1 ½ C. Almond Flour
1 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
6 T. Butter
½ C. Swerve Granular
1 Egg and 1 Egg Yolk
¾ C. Sour Cream
1 T. Vanilla
1 C. Fresh Blueberries



Easy Directions:

In small mixing bowl, combine flour, baking powder, baking soda and salt. Set aside. In mixing bowl, mix butter, Swerve, eggs, and vanilla. Add in one half of the flour mixture and stir. Add in one half of the sour cream and stir. Continue with the rest of the flour mixture and stir gently. Continue with the remaining sour cream and stir gently. Pour into a well-greased, parchment paper lined 9-inch springform pan or round pan. Top mixture with fresh blueberries. Set aside.

Ingredients for Cheesecake Layer:

½ C. Swerve Granular
16 ounces of Cream Cheese
2 Egg Whites
1 T. Vanilla
2 C. Fresh Blueberries

Easy Directions:

In mixing bowl, whip on high Swerve, cream cheese, egg white and vanilla. When smooth and combined, fold in blueberries. Pour onto the cake layer and, if you choose, place more blueberries on top. Set aside.

Ingredients for Sugary Crunch Layer:

½ C. Swerve Granular
½ C. Flour or Almond Flour
4 T. Cold Butter, Cut Into Chunks

Easy Directions:

Combine all ingredients in small bowl, using a fork or your hands, make a crumbling mixture. Put onto cake. Bake at 350 for 45-55 minutes. Set in refrigerator to cool and let set for at least 3 hours.

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