Walnut Filling:
2 tblsp. butter
1 cup walnuts, chopped
1/4 cup Chickory root/FOS sweetener
1/4 cup xylitol
2 1/2 tsp. cinnamon
Place chopped walnuts, sweeteners and cinnamon in a food processor and process until smooth. Add butter and mix until coated with butter.
Cake:
1 1/2 cups almond flour
1 tsp. baking powder
1 tsp. baking soda
1/3 tsp. Celtic sea salt
1/3 cup Chickory root/FOS sweetener
1/3 cup xylitol
1/8 tsp. of stevia powder
6 oz. cream cheese, room temperature, or 5 tblsp. almond butter
4 tblsp. butter
3 eggs, large
2 tsp. vanilla extract
1 1/2 tsp. lemon extract
1/4 cup walnuts, chopped
1 tblsp. xylitol
Preheat oven to 350 F.
Mix dry ingredients in large mixing bowl. Cut cream cheese into cubes and place in smaller mixing bowl. Mix with electric mixer until cubes are gone. Or put nut butter in bowl. Melt butter and pour warm butter over cream cheese or nut butter. Mix with electric mixer until smooth. Add eggs one at a time, mixing on lowest speed just until combined. Add vanilla extract and lemon extract and mix. Pour wet ingredients into dry and stir with a spoon until thoroughly mixed.
Grease a 9 x 9 baking pan with coconut oil or butter. Pour one half of the cake batter into the pan and smooth into an even layer. Crumble the walnut filling evenly over the batter. Carefully place the rest of the batter on top of the filling gently smoothing it without disturbing the filling. Sprinkle the chopped walnuts over the top. Evenly cover with xylitol. Bake for 45 minutes. Cut into 12 or 16 pieces.
12 servings:
Cal 307, Fat 25.4, Carb 6.6, Fiber 2, Protein 7.4, Net Carbs 4.6
16 servings:
Cal 230, Fat 19, Carb 4.9, Fiber 1.4, Protein 5.5, Net Carbs 3.5