I made substitutions for some of the sugar substitutes with some date puree which worked wonderfully.
Hope you like it.
1 T. warm water
1 tsp. dry yeast
¼ tsp. sugar (consumed by the yeast)
½ c. almond flour
1 T. oat fiber (I used wheat germ and that was fine)
1/3 c. granular erythritol (or sweetener to equal 1/3 c. sugar) (I used 1/3 c date puree)
¼ c. golden flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1½ c. shredded Monterrey Jack or mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 20 oz. can of pineapple chunks, drained and chopped coarsely
STREUSEL TOPPING: 2½ T. cold butter, 1 T. cinnamon, 2 T. erythritol or other, ¼ c. chopped walnuts (or other nuts) and ¼ c. flax meal
- Preheat oven to 350º. Grease an 8″ square metal baking pan and set aside. Dissolve the yeast with the warm water and sugar in a small saucer. Set aside for now.
Soften cream cheese in medium mixing bowl. Beat in the eggs, cream, vinegar, shredded cheeses and stir well until smooth. Add the proofed yeast mixture and stir again. Finally add the pineapple and stir. Measure all the dry ingredients on top of the wet and stir with a rubber spatula to blend until you have a uniform mixture. Scrape the batter into the prepared pan, spreading it evenly.
For the topping, using a fork, blend the cold butter, erythritol, 1 T. flax meal and cinnamon in a small bowl until it is a coarse, crumbly mixture. Add the nuts, stir well. Sprinkle evenly over the batter and pop pan into 350º oven. Bake for about 35-40 minutes or until dry to the touch, firm in the center and lightly browned around the edges. Cool a few minutes and cut evenly into 9 squares. Store leftovers in a plastic bag in your refrigerator.
NOTES: I also used crushed pineapple instead of chunks, make sure you drain well. I also used vanilla flavored protein powder, and that worked out well too. It keeps well in the fridge for a good week.
SOURCE: Buttoni’s Low Carb Recipes