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

NUTRITIONAL FACTS:

Servings: 12

Calories: 310

Total Fat: 27g

Cholesterol: 95mg

Sodium: 80mg

Total Carbs: 23g

Dietary Fiber: 6g

Sugar: 3g

Protein: 10g

DIRECTIONS:

PECAN STREUSEL

Step 1

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 1
Preheat oven to 325F and grease a 9x5 loaf pan well.

Step 2
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.

Step 3
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 4
Beat in almond flour mixture until dough is well combined.

Step 5
Spread half the batter in the prepared pan and top with half of the streusel. Spread remaining batter over top and top with remaining streusel.

Step 6
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 7
Remove from oven and let cool completely.

Makes 12 servings.