Raspberry Lemon Coffee Cake

 Ingredients:
3 cups Almond Meal
1-1/4 cup swerve, Just Like Sugar OR your choice sweetener
3 eggs
1 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cinnamon
5 TBS butter, chilled and cut into pieces
1/2 cup sour cream
6 oz cream cheese
1/8 cup Jay Robb vanilla protein powder (optional)
1 fresh lemon, juice
2 tsp vanilla extract
2 TBS coconut oil, melted
Salt
1 cup frozen (not thawed) raspberries



Pre-heat oven 350/ Servings 8
This is a layered cake so use 3 different mixing bowls for Streusel topping, cream cheese layer, and cake layer.

Streusel Topping: 
~ Mix 1 cup almond meal, 1 tsp cinnamon, 1/2 cup sweetener, pinch of salt, protein powder, and 5 TBS of butter (if you don't use protein powder then only use 4 TBS of butter). Mix to create a crumble. Use pastry blender, knife, or fork... whatever works for you. Don't worry if its not perfect, just crumble with hands over the top when needed.

Cream Cheese Layer:
~ Mix cream cheese, 1 egg, lemon juice, and 1/4 cup sweetener.

Cake Layer:
~ Mix 2 cups almond meal, baking powder, baking soda, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/2 cup sweetener.
~ Add sour cream, oil, vanilla extract, 2 eggs, and mix well

The Layers:
~ Grease 9x9 baking dish and layer... cake mix first, then cream cheese, then sprinkle raspberries, and finish with streusel on top.
~ Bake for 40-45 minutes
~ Let cool and set before slicing.