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Description
A delicious sugar-free and low-carb coffee cake with a crunchy pecan streusel topping.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 2 tbsp granulated erythritol (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch baking pan.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract. Stir until well combined.
- Spread the batter evenly in the prepared pan.
- In a small bowl, mix chopped pecans, erythritol, and cinnamon for the streusel topping.
- Sprinkle the streusel over the batter.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a nut-free version, replace almond flour with sunflower seed flour.
- Adjust sweetness to taste by adding more or less erythritol.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg