I wanted to make a Keto cinnamon pecan coffee cake but wanted a crunchy topping. I have used the cake mix of one recipe as it was simpler and used a crunchy topping from another recipe. I hope this is clear to people. It is an absolutely fantastic cake. I served it for dessert last night with home-made keto vanilla ice-cream. The cinnamon cake with crunchy topping is sublime. It’s also good for breakfast with iced vanilla latte made with unsweetened coconut milk and sugar-free vanilla. Please note: I’ve used the nutritional information from the Pecan coffee cake because that was used for the main cake mix. There’s not a significant difference. Try it and enjoy!
Prep time: 15 mins | Cook time: 30-40 mins | Servings: 12
Nutrition: calories 195 | carbs 5g | fibre 2g | net carbs 3g | protein 5g | fat 18g | saturated fat 7g
Ingredients for the Cake
- 1 cup almond flour
- ¼ cup coconut flour
- ⅔ cup Monkfruit Brown Sweetener (I used white erythritol)
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup double cream (I used a plant-based double cream)
- ¼ cup water
- ¼ cup butter, melted (I used plant-based butter)
- 3 large eggs beaten
- 1 tsp vanilla extract
- 2 tbsp Legendary Pecan Pie Almond Butter (We can’t buy this in UK so I adapted the recipe from here -didn’t add peanut butter)
- ½ tsp cinnamon (I added 1 Tablespoon of cinnamon)
Ingredients for the Topping
- 1/2 cup pecans, chopped (I didn’t have quite enough pecans so added some flaked almonds)
- 4 tbsp butter, melted (I used plant-based butter)
- 2 tbsp coconut flour
- 1/2 cup monkfruit golden ( I used white erythritol)
- Preheat oven to 325F/163C/143C fan-assisted.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, mix together the wet ingredients: eggs, vanilla extract, water, and double cream.
- Make a well in centre of the dry ingredients. Add the wet ingredients, and butter, stir until well combined.
- Remove 1 cup of cake batter, and place in a smaller mixing bowl. Add 1/2 teaspoon of cinnamon and 2 tbsp pecan pie almond butter to batter, stirring to combine.
- Add the rest of the batter to a baking tray, spread evenly so it covers the whole tray
- In a separate bowl, add all the ingredients for the topping and stir to combine.
- Spoon topping evenly on top of the cake batter.
- Bake for approximately 30 minutes or until toothpick comes out clean.
- Remove from the oven
- When it comes out of the oven some of the butter from the topping will be on top but it will settle down into the cake making it moist and delicious as it cools. Let it cool. Enjoy!
- Sprinkle with chopped pecans.
- Store any leftover cake on the counter for up to 3 days or in the refrigerator up to 1 week.