Sour Cream Coffee Cake

Sour Cream Coffee Cake
Sour Cream Coffee Cake

Sour Cream Coffee Cake

Recipes   Sweets     Gluten Free     Breakfast    

Ingredients

Pecan Streusel
  • 1/2 cup almond flour
  • 3 tbsp Swerve Sweetener
  • 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 Sweetener
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract

Instructions

Pecan Streusel
  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
  1. Preheat oven to 325F and grease a 9x5 loaf pan well.
  2. In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
  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.
  4. Beat in almond flour mixture until dough is well combined.
  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.
  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.
  7. Remove from oven and let cool completely.

Makes 12 servings.

Sour Cream Coffee Cake
Sour Cream Coffee Cake
Nutrition Facts

Serving Size 1 slice

Servings 12

Calories 310
Total Fat 27g
Total Saturated Fat 9g
Cholesterol 95mg
Sodium 80mg
Total Carbs 23g
Dietary Fiber 6g
Sugars 3g
Swerve 15g
Protein 10g
Net Carbs: 3g

Comments:

  • Kathy

    What are the macros for 1 serving?

    • Swerve

      Hi Kathy, The nutrition info for this recipe is now posted! 310 calories, 27g fat, 3g net carbs, and 10g protein per serving.

  • Leah

    Can I use a gluten-free flour blend instead of the almond flour and coconut? If so how much? Thank you

    • Swerve

      Hey Leah! Thanks for checking out the recipe. That should work just fine. For the pecan strudel, just sub 1/2 cup of your blend for the almond flour. And for the cake, sub out 2 2/3 cups of your blend in place of the almond, coconut, and protein powder.

  • Anne

    What is an effective substitute for the protein powder?

    • Swerve

      Hi Anne, the purpose of the protein powder is the give the cake a light and fluffy texture. You can leave it out or use dried egg white powder instead. Hope this helps!

  • Debbie

    This looks amazing. I'm looking at the nutritional information and I'm confused as to how you got to 3G net carbs.

    • Swerve

      Hey Debbie, Thanks for your comment! To find net carbs, you subtract fiber and Swerve from total carbs. We understand your confusion, as this would equal 2g. But we actually look at the raw numbers when finding net carbs, so because of rounding and adding back in the fiber in Swerve that's already been subtracted, the actual number of net carbs is 2.92. Let us know if you have any more questions!

  • Victoria Olson

    The loaf cake pictured for this recipe looks like it was not baked in a 9x13” cake pan, but a much smaller loaf pan. Is that a half recipe? If so, how long was it baked? Thanks.

    • Swerve

      Hi Victoria! Thanks for visiting our site. this recipe calls for a small, 9x5 inch loaf pan. This is the full recipe for this size. Hope this helps! Let us know if you have any more questions :)

  • Lisa A

    Carolyn--I just found this recipe last week and have made it twice already. My husband LOVES it. It is very similar to one I used to make that the whole family loved that was NOT low carb. This is awesome! Thank you!!

  • Julie

    Total carbs is 23g!!!!! I just blew my whole day

    • Swerve

      Hi Julie, not to worry! This dessert only has 3g NET carbs per serving. Since fiber and Swerve don't affect blood sugar, then you don't count the carbs coming from those sources. Hope this helps!

  • Barbara Jordan

    Could you substitute sour cream with Greek yogurt?

    • Swerve

      definitely!

  • Nancy

    This looks really good. Did you use granular or the powdered Swerve for both the cake mixture and topping?

    • Swerve

      Hi Nancy, we used granular Swerve for both. It's a delicious recipe!

  • Kate

    Can you use egg whites in place of whole eggs?

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