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- 3/4 cup butter (1 1/2 sticks) softened
- 1/4 cup cream cheese, softened
- 5 eggs, at room temperature
- 1 3/4 cups almond flour
- 1/4 cup Carbquik Bake Mix
- 1 1/4 cups Splenda
- 1/4 cup Erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon mace
- 1/2 teaspoon vanilla extract
- 1/2 pkg dry unsweetened KoolAid Cherry Drink Mix
- 1/2 teaspoon liquid sweetener
- 1 jar Steel's Sour Cherry Preserves
Preheat oven to 350°F.
Butter and flour 9"-10" Springform pan.
In large bowl, cream butter, cream cheese, Splenda, and Erythritol well.
Add eggs, one at a time, beating well after each.
In a separate bowl, mix almond flour and Carbquik Bake Mix with baking powder. Incorporate
dry mixture into butter/egg mixture and blend well.
Separate mixture into two bowls — half in each. In first bowl, add mace and vanilla
extract and mix well. Set aside. In second bowl, add 1/2 package Kool Aid
drink mix and liquid sweetener, beating well after each.
Pour first (vanilla flavored) half into greased 9"-10" Springform pan. Gently spoon
1/3 of the Sour Cherry preserves over the batter. Make a ring, not allowing cherry
preserves to touch edges (allow at least 1 inch from edge – center it if
possible.) Then spoon cherry flavored half of batter over top, (carefully so
as not to mix batters.) Bake at 350°F for 50 minutes. Remove from oven, spoon
remainder of Sour Cherry preserves over top spreading evenly. Return to oven
for 7 minutes. Remove and cool for 20 minutes before releasing Springform.
Top with whipped cream if desired.
Makes 16 servings. 7 net grams of carbohydrate per serving.