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fall keto cinnamon pecan coffee cake - featured image

Fall Keto Cinnamon Pecan Coffee Cake

  • Author: Saly
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

A moist, tender, and rich keto-friendly coffee cake featuring a cream cheese swirl and a crunchy cinnamon-pecan streusel topping. This gluten-free, low-carb treat is perfect for fall brunches or weekend breakfasts.

Ingredients

Scale
  • 2 cups (200g) super fine blanched almond flour
  • 2 tablespoons (15g) coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ¾ cup (150g) granular keto sweetener (erythritol or monk fruit blend)
  • 1 teaspoon vanilla extract
  • 4 oz (113g) full-fat brick-style cream cheese, softened
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 2 tablespoons keto sweetener
  • 3 tablespoons unsalted butter, melted
  • ¼ cup (25g) almond flour
  • 2 tablespoons keto sweetener
  • 1 teaspoon cinnamon
  • ½ cup (60g) chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, cream together the softened butter and keto sweetener until light and fluffy (2-3 minutes).
  3. Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, beat softened cream cheese until smooth. Add egg yolk, ½ teaspoon vanilla, and 2 tablespoons sweetener. Mix until creamy.
  7. In another small bowl, combine melted butter, ¼ cup almond flour, 2 tablespoons sweetener, cinnamon, and toasted pecans to make the streusel.
  8. Spread half of the cake batter into the prepared pan.
  9. Dollop the cream cheese filling over the batter and swirl gently with a knife to create a marble pattern.
  10. Spread remaining batter over the top and sprinkle streusel evenly, pressing gently to adhere.
  11. Bake for 45-50 minutes until top is golden brown and a toothpick inserted in the center comes out clean.
  12. Cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack.
  13. Cool completely before slicing into squares. Drizzle with sugar-free maple syrup or glaze if desired.

Notes

Toast pecans in a dry skillet for 3-4 minutes for enhanced flavor. Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid density. Cool the cake completely before slicing to prevent crumbling. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of t
  • Calories: 180
  • Sugar: 1
  • Sodium: 120
  • Fat: 16
  • Saturated Fat: 6
  • Carbohydrates: 4
  • Fiber: 2
  • Protein: 5

Keywords: keto coffee cake, fall recipes, gluten-free baking, cinnamon pecan, low carb breakfast, almond flour cake, keto dessert, cream cheese swirl

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Find it online: https://cookelu.com/fall-keto-cinnamon-pecan-coffee-cake-10-easy-fall-recipes/