Keto Cinnamon Pecan Crumb Cake
Tender golden cake topped with a heaping pile of cinnamon pecan crumbs? Yes. My Cinnamon Crumb Cake Recipe is perfect for breakfast, brunch, dessert, or a mid-afternoon pick-me-up. That’s my favorite time to cut a piece and savor every bite. This easy coffee cake recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
While most people love pumpkin my favorite fall flavor is cinnamon. I do like pumpkin in certain dishes (like a Pumpkin Cake Roll) but if I had my choice between cinnamon and pumpkin cinnamon would win at least 90% of the time.
I kept referring to this as a coffee cake and my kids would look at me like I was crazy. “It has coffee in it?” And even after I said no the boy looked skeptical. And my coffee loving oldest girl child looked disappointed. I had to explain that it tasted good when you ate it along with coffee. To which my daughter raised her eyebrows, gave me a sly smile, and said, “So… I can have a cup of coffee?” “Ummm. No.”
In most cake recipes, I haven’t really noticed a difference between dumping all the ingredients in the bowl at once and adding them one by one in a particular order. So I tend to keep things simple and just dump. It still resulted in a moist, tender cake.
Cake Ingredients:
1/2 cup each almond flour, coconut flour, ground golden flax
1/3 cup sweetener
4 eggs
4 oz half and half
2 oz cream cheese, softened
2 tbsp butter, softened
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
Topping Ingredients:
1 cup almond flour
1 cup pecans, toasted
6 tbsp butter, melted
1/3 cup sweetener
2 tsp cinnamon
Expert Tip: Do not underbake this crumb cake recipe. If the topping starts to get too dark cover with foil for the last 10 minutes.
Store leftovers of this Cinnamon Crumb Cake in the refrigerator.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Cinnamon Pecan Crumb Cake
Ingredients
Cake Ingredients:
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup ground golden flax (or additional almond flour)
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 4 oz half and half
- 2 oz cream cheese softened
- 2 tbsp butter softened
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
Topping Ingredients:
- 1 cup almond flour
- 1 cup pecans toasted
- 6 tbsp butter melted
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tsp cinnamon
Instructions
- Preheat oven to 350.
- Grease an 8×8 glass baking dish with butter or cooking spray.
- In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly. Pour into the baking dish and spread evenly.
- Combine topping ingredients in a food processor and pulse until crumbs form. Sprinkle on top of the batter.
- Bake for 45-50 min until golden and the center feels firm to the touch. Do not underbake. If the topping starts to get too dark cover with foil for the last 10 minutes.
- Store leftovers of this Cinnamon Pecan Crumb Cake in the refrigerator.
Notes
Nutrition
Instead of sweetener, how much castor sugar should I use in this recipe please?
I think the same amount would work but I have not tested it.
I LOVE this one so much! So do my friends that I’ve made it for. It goes so lovely right out of the oven with tea in the morning… and I also love it cooled slathered with butter 😉 😉
Just out of interest what is half abd half? Have seen this in a few recipes, many thanks.
Hi Julie, it is half milk and half cream. It is common in the US. You can use any light cream instead.
Is it ok to sub light cream cheese in this recipe?
Sure
Delicious! Tender and moist. I used Lakanto Golden and was very happy with the flavor. I did not toast the pecans and found they toasted during baking just fine.
If I use Monkfruit sweetener, would It be the same serving? Thanks!
Hi, this is mentioned in the notes section. To sub in Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.
This was delicious, I’m still enjoying the leftovers and I love that the recipe calls for flax meal since I have such a big bag of it! Plus I like when more than one “flour” is used for a little variety! Thanks for the great recipe!
Can I just use Truvia rather than the sweetener blend? And I mean truvia like in the packets- not the ‘truvia baking’ that has the added sugar…
Yes, truvia should work.
Easy, awesome and delicious!!
I ran out of half and half and would like to make this before I’m able to get out. Do you think heavy cream will be fine?
I’d use half cream and half almond milk if you have it. If not just cream should work.
Fabulous!
How do you toast the pecans and how long?
I bake them at 350 for 6-8 minutes. Check them often do you don’t burn them.
Absolutely delicious!! My husband will even eat this cake 😋
Thanks for sharing!