Pecan Coffee Cake

1. 1

   Pecan Streusel: In a small bowl, mix the almond flour, Swerve Sweetener, cinnamon, and pecans. Add melted butter and fold until mixture is wet and crumbly.

2. 2

   Cake: Preheat oven to 325F and swirl a little melted butter a 8x8 baking dish (I used glass).

3. 3

   In a bowl, mix together the almond flour, coconut flour, whey protein, baking powder, and Swerve.

4. 4

   In a second, large bowl, add the slightly cooled butter to the sour cream, and blend until smooth. Add each egg, one at a time, and beat into the mixture with a wooden spoon, and then beat in the vanilla extract.

5. 5

   Add the dry ingredients in three portions, blending and folding but not over mixing.

6. 6

   Spread half the batter in the prepared dish and top with half of the streusel. Spread remaining batter over top and top with remaining streusel.

7. 7

   Tent cake with foil and bake 60 minutes. Remove foil and bake another 20 minutes, until golden brown and a tester inserted in the center comes out clean.

8. 8

   Remove from oven and let cool completely. I recommend refrigerating before slicing into it (particularly for that first, hard to remove piece!).

* Per serving · 4 servings · Values may vary.

No additional tips available.