Topping:
2 tsp. butter
1/3 cup xylitol, must be xylitol to caramelize topping
1 tsp. molasses
2 tblsp. walnuts, chopped
1 1/2 Bosc pears, small
Cake:
3/4 cup almond flour
1/4 cup rice bran
3 tblsp. Chicory root/FOS sweetener, or xylitol
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/3 tsp. Celtic sea salt
4 oz. cream cheese, room temp., or 3 tblsp. almond butter
3 tblsp. butter
2 large eggs, room temp.
Preheat oven to 400 F.
Melt butter in a 7-8 inch nonstick oven-proof skillet over medium heat. Add the molasses and stir, quickly add the xylitol and stir until syrupy. Remove from heat and add walnuts and stir. Set aside off heat. Peel, trim and slice the pears in 1/4 inch slices. Sort out the small end pieces (approx. half of a pear worth) and set aside. Arrange the remaining slices with the thin ends toward the center in a circular pattern around the pan with edges overlapping.
In a mixing bowl, stir together almond flour, rice bran, sweetener, baking powder and soda, cinnamon and salt. Use a fork to break up any lumps and make the mixture uniform. In another bowl, cut up the cream cheese into cubes. Mix with a fork or electric mixer until blended. Or put almond butter in bowl. Add the warm melted butter and mix until smooth. Add eggs one at a time, mixing until smooth between them. Pour the wet into the dry ingredients using a rubber spatula to scrape all the cream cheese or nut butter from the bowl. Stir with a spoon just enough to thoroughly mix. Drop spoonfuls of the dough evenly over the pear topping. Smooth with a rubber spatula.
Place the skillet on a baking sheet and bake for 25 minutes, or until
a knife slices cleanly through the center. Invert the cake onto a
plate. Cut into wedges and serve warm. Makes a good coffee cake. This recipe can be doubled in a 10 inch skillet. Cook for 40 minutes in that case.
A beautiful dessert well-suited to holiday cooking or any special occasion.
12 servings:
Cal 161, Fat 12, Carb 6.4, Fiber 2, Protein 3.8, Net Carbs 4.4