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.
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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
This was easy to make and absolutely delicious!! I didn’t have the total amount for swerve, and it still came out great! The batter is super fluffy and it bakes in the time specified. I’m thrilled! Thanks for this
Has anyone try it without sweetner.
Will powdered Swerve work? Should I just use the 1/3 cup? It’s just what I have on hand and I want to make this immediately, ha!
I went for it. Only used a 1/3 cup powdered Swerve in both the cake and the topping. It worked great! It’s not super sweet, but was perfect! I checked my cake at 35 minutes and it had already gotten dark on top. I suggest checking on it closer to 30…that’s my bad. I also baked it in a metal pan, so it prob cooked a little quicker? Took it out at 40 minutes total and it was done and moist. Thank you for the recipe…it really hit the spot!
What can I use instead of gentle sweet or stevia?
Which sweeteners do you have? If you have a specific one you prefer I can try to offer conversion tips.
Would this be okay if I used chopped almonds in the topping? I don’t have any pecans
Yup! Enjoy 😀
Gah! Can I eat this forever?! I seriously would if I could – delicious!
I think I’d choose cinnamon over pumpkin, too. Love this cake. What a topping…pecan crumb. Yum!
I found this to be a little dry. Do you think I might have over baked it? I have a new oven and I am still figuring out cooking times and making adjustments. I was thinking of adding a little almond milk next time to make for a more moist crumb. Maybe I could even add sour cream to the batter. What are your thoughts?
This is not normally dry so you may have over baked it. I would go with sour cream over almond milk.
Thank you! I will definitely give the sour cream a try. I am also going to try the pumpkin dump cake next week 😊
How much baking blend wouldI use to sub out the “local blend”?
A little bit less. It is drier.
This is the best cake ever! My husband loves it so much! I do too!
Does this have to be made in a glass pan?
Nope! It might cook a few minutes faster in a metal pan though.
Is there a way to make this with just Almond flour?
It should work to use all almond flour.
First of all, thank you for all you do! It is super helpful to have some new ideas that are on plan and that taste great! I really appreciate it! I am wondering…have you used THM recipes from the book using your baking blend? If so, do you feel it was successful…trying to decide if I need to buy the THM Baking Blend or not… Thank you.
I have made several of them with this blend. It has worked in all the S recipes I’ve tried it in.
Oh, I want to try this Taryn.
is this best fresh or the day after? Trying to decide whether to make it today or tomorrow;)
I like it chilled from the fridge. But it was great warm from the oven too!