Keto Cinnamon Crumb Coffee Cake
Ingredients
- 2 cup Almond Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 large Eggs, Whole
- 1 tsp Vanilla Extract
- 1 cup Coconut Cream
- 1 ¼ cups Unsalted Butter Stick
- 2 tsp xylitol
- ½ cup, dry, yield Oatmeal
- 1 ½ cup halves Pecan Nuts
- 2 tsp Cinnamon
Instructions
- Preheat oven to 350°Grease a 9×13-inch baking pan and set aside.
- For cake: In a medium bowl, whisk together almond flour, baking powder, baking soda and salt. In a large liquid measuring cup whisk eggs, vanilla and coconut cream until well combined.
- In a large bowl, with an electric mixer on medium speed, beat ½ cup butter and 1 cup xylitol until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.
- For topping: In a blender, pulse oats, 1 cup xylitol, pecans, 3/4 cup butter and cinnamon until texture resembles a coarse meal.
- To assemble cake: Spread two-thirds of the batter into the prepared pan. Sprinkle half the topping over batter and lightly swirl with a knife to create pockets of topping within the batter.
- Spoon remaining batter over topping, and sprinkle evenly with remaining topping. Bake until a knife inserted in the center comes out clean, about 40 minutes. Cool cake in pan set over a wire rack. Serve warm or at room temperature. Makes 12 servings.
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