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Low Carb Luxury Recipe!
Cherry Springer!

    Cherry Springer
  • 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.

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