Low Carb Coffee Cake

Step 1

Place 1/2 cup unsalted butter in freezer for 30 minutes before starting.

Step 2

Grate butter using a box grater and place back in the freezer for 10 minutes.

Step 3

Preheat oven to 375 F and spray a 9" cake pan generously with cooking spray.

Step 4

In a medium bowl, combine 2 1/2 cups almond flour, 1 1/4 cup granular erythritol, and 1/4 teaspoon salt.

Step 5

Add butter and mix until butter is well coated.

Step 6

Remove one cup of the butter/flour combo and place it in the fridge.

Step 7

Add 1 tablespoon baking powder, 1/4 cup psyllium husk, 1/2 cup heavy cream, 1 teaspoon vanilla, and 4 eggs.

Step 8

Combine using an electric mixer until batter is completely smooth.

Step 9

Pour smooth mixture into the prepared cake pan.

Step 10

Add 2 teaspoons cinnamon and 1 cup chopped pecans to the flour combo we set aside, and toss until well combined.

Step 11

Sprinkle the crumbs over the top of the cake, pressing lightly with your hands so the crumbs adhere.

Step 12

Bake in preheated oven for 35 minutes.

Step 13

Remove from oven, and cover the cake in foil (this will prevent the top from burning).

Step 14

Return to the oven and bake for another 45 minutes.

Step 15

Allow cake to cool completely in the pan before removing it. Enjoy!