2 tsp. butter
1/3 cup xylitol, must use xylitol to caramelize topping
2 tsp. sugar free berry preserves, Nature's Hollow
3 tblsp. almonds, chopped
3 medium plums
3/4 cup almond flour
3/8 cup rice bran
1/4 cup Chicory root/FOS sweetener, or equivalent
1 tsp. baking powder
1 tsp. baking soda
2 tsp. lemon extract
1/3 tsp. Celtic sea salt
4 oz. cream cheese, room temperature, or 3 tblsp almond butter
3 tblsp. butter
2 eggs, large, room temperature
Preheat oven to 400 F.
Melt butter in a 7-8 inch nonstick oven-proof skillet over medium heat. Add the preserves and stir, quickly add the xylitol and stir until syrupy. Remove from heat and add almonds and stir. Set aside off heat. Pit, trim and slice the plums in 1/4 inch thick slices. Arrange the slices in a circular pattern around the pan with edges overlapping.
In a mixing bowl, stir together almond flour, rice bran, sweeteners, baking powder and soda, 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 nut butters in bowl. Add the warm melted butter and mix until smooth. Add eggs one at a time, mixing until smooth between them. Add the lemon extract. Mix the wet into the dry ingredients using a rubber spatula to scrape all the cream cheese or almond butter from the bowl. Stir with a spoon just enough to thoroughly mix. Drop spoonfuls of the dough evenly over the plums and smooth with rubber spatula.
Place the skillet on a baking sheet and bake for 30 minutes, or until a knife slices cleanly through the center. Invert the cake onto a plate. Cut into wedges.
Cal 172, Fat 13, Carb 6.6, Fiber 2.2, Protein 4.5, Net Carbs 4.4