Lemon Cream Cheese Cake
THM S, low carb, sugar free, gluten/nut free
Serves: 9
Cream Cheese Filling:
  1. Whisk the cake dry ingredients.
  2. Add the wet ingredients and mix.
  3. Spread the batter into a greased 8"x8" pan.
  4. Beat the cream cheese, Super Sweet Blend, and vanilla together until smooth. Dollop the mixture onto the cake in 9 blobs, in the center of what will become each piece. Push the cream cheese blobs down into the batter a bit.
  5. Bake at 350* for 40-45 minutes or until a toothpick comes out cleanly and the cake appears to be done all the way through.
  6. The cake is good (kind of a custardy texture) when warm, but it's meant to be eaten cold after overnight refrigeration. The lemon flavor and sweetness levels out overnight and the cake sets up to an amazing texture!
-If you don't have my baking mix mixed up and don't want to make any, you can try using THM Baking Blend in its place but you might need an extra tablespoon or two since it doesn't soak up as much liquid as my baking mix does. (THM Baking Blend is not nut free.)
-Not all oat fibers are created equally! I use LifeSource brand from Netrition (click here to see it). It has a very light color, taste, and texture that adds a light texture to baked goods. Some people use psyllium husks to replace oat fiber, but I haven't personally tried that.
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit. I use Konjac Foods brand, which you can find from Netrition or Amazon. If you don't have glucomannan, you should be able to use xanthan gum in the same amount.
Recipe by Briana Thomas at https://www.briana-thomas.com/lemon-cream-cheese-cake/