Low Carb Coffee Cake (6g Carbs/Slice!)

 

This low carb coffee cake recipe is the most yet crumbly cake your brunch, showers and weekends NEED a LOT more of!

Ingredients:

• 1/2 cup unsalted butter cold
• 2 1/2 cups almond flour
• 1/4 teaspoon kosher salt
• 1 1/4 cup swerve or lakanto 
• 1 tablespoon baking powder
• 1/4 cup now powdered psyllium husk
• 1/2 cup heavy cream
• 4 eggs
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1 cup pecans chopped

Instructions:

• Place unsalted butter (1/2 cup) in freezer for 30 minutes before starting.
• Grate butter using a box grater and place back in the freezer for 10 minutes.
• Preheat oven to 375 F and spray a 9" cake pan generously with cooking spray.
• In a medium bowl, combine almond flour (2 1/2 cups), granular erythritol (1 1/4 cup) and salt (1/4 teaspoon).
• Add butter and mix until butter is well coated.
• Remove one cup of the butter/flour combo and place it in the fridge.
• Add baking powder (1 tablespoon), psyllium husk (1/4 cup), heavy cream (1/2 cup), vanilla ( 1 teaspoon), and eggs (4).
• Combine using an electric mixer until batter is completely smooth.
• Pour smooth mixture into the prepared cake pan.
• Add cinnamon (2 teaspoons) and chopped pecans (1 cup) to the flour combo we set aside, and toss until well combined.
• Sprinkle the crumbs over the top of the cake, pressing lightly with your hands so the crumbs adhere.
• Bake in preheated oven for 35 minutes.
• Remove from oven, and cover the cake in foil (this will prevent the top from burning).
• Return to the oven and bake for another 45 minutes.
• Allow cake to cool completely in the pan before removing it. Enjoy!