SOUR CREAM COFFEE CAKE

SOUR CREAM COFFEE CAKE

BY Carolyn Ketchum

INGREDIENTS:

PECAN STREUSEL

1/2 cup almond flour
3 tbsp Swerve Granular
1 1/2 tsp ground cinnamon
2 tbsp butter, melted
1/2 cup chopped pecans

CAKE

2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
1 tbsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup full fat sour cream
3/4 cup Swerve Granular
4 large eggs, room temperature
1 tsp vanilla extract

DIRECTIONS:

PECAN STREUSEL

In a small bowl, whisk together the almond flour, Swerve Sweetener and cinnamon. Add melted butter and toss until mixture resembles coarse crumbs. Stir in pecans.

CAKE

Step One

Preheat oven to 325F and grease a 9x5 loaf pan well.

Step Two
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.

Step Three
In a large bowl, beat butter and sour cream together until smooth. Beat in Swerve until well combined. Beat in eggs one at a time and then beat in vanilla extract.

Step Four
Beat in almond flour mixture until dough is well combined.

Step Five
Spread half the batter in the prepared pan and top with half of the streusel.

Step Six

Spread remaining batter over top and top with remaining streusel.

Step Seven
Tent cake with foil and bake 50 minutes. Remove foil and bake another 15 to 20 minutes, until golden brown and a tester inserted in the edges comes out clean.

Step Eight
Remove from oven and let cool completely.