This is a sweet and crumbly Coffeecake with a warm flavor of cinnamon.
Quantity
0
Quantity Unit
Prep Time (minutes)
10
Cook Time (minutes)
40
Ready In (minutes)
50
Ingredients
Amount
Measure
Ingredient
2
cups
Almond Flour
2
tablespoons
coconut flour
3/4
teaspoon
baking soda, gluten free
2
1/2
teaspoons
cinnamon, ground, divided
3
large
eggs
2
tablespoons
vanilla extract
11
teaspoons
Truvia (1/4 c.+ 1 tsp)
1
tablespoon
coconut sugar
2
cups, chopped
pecans - coarsely chopped
1/4
cup
coconut oil melted
1/2
cup
sour cream
Steps
Sequence
Step
1
Preheat Oven 350 degrees. Spray a 8x8 pan lightly with olive oil spray.
2
In a medium bowl mix both almond flour and cocnut flour, baking soda, 1/2 teaspoon cinnamon and 1/4 cup truvia (you will still have 1 teaspoon leftover for streusel)
3
In a seperate smaller bowl beat eggs. Add vanilla and sour cream. Stir well and add cocnut oil that has been melted. stir well and add to your dry ingredients.
4
Pour batter into greased pan and spread evenly.
5
In a seperate small bowl mix chopped pecans (you can also use walnuts if you would prefer) coconut sugar (in some stores it is labeled as cocnut crystals but they are the same) remaining teaspoon of truvia and remaining 2 teaspoons of cinnamon. Mix well and evenly sprinkle over batter. Lightly press streusel into batter.
6
bake uncovered in 350 degree oven for 40 minutes or until toothpick inserted comes out clean. Cool 1 hour
