Keto Cinnamon Pecan Coffee Cake

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or lightly grease it with butter or cooking spray.

This step ensures the cake releases easily after baking and helps prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Almond flour
• Coconut flour
• Baking powder
• Salt
• Cinnamon

Mix thoroughly to remove lumps and evenly distribute the ingredients.

Step 3: Cream the Butter and Sweetener

In a large mixing bowl, beat the softened butter and keto sweetener together using an electric mixer for about 2–3 minutes until light and fluffy.

This process helps create a soft and airy cake texture.

Step 4: Add Eggs and Wet Ingredients

Add the eggs one at a time, mixing well after each addition.

Then mix in:

• Vanilla extract
• Almond milk
• Sour cream

Blend until smooth and creamy.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Stir gently with a spatula or mixer until a thick batter forms.

Do not overmix, as this can affect the texture of the cake.

Step 6: Prepare the Cinnamon Pecan Filling

In a small bowl, combine:

• Chopped pecans
• Brown keto sweetener
• Cinnamon
• Melted butter

Mix until the pecans are coated and crumbly.

This delicious filling creates the signature coffee cake swirl and crunchy topping.

Step 7: Layer the Coffee Cake

Spread half of the cake batter into the prepared baking pan.

Sprinkle half of the cinnamon pecan mixture evenly over the batter.

Add the remaining cake batter on top and gently spread it out. Finish by sprinkling the remaining pecan mixture over the surface.

This layering method creates a beautiful cinnamon swirl throughout the cake.

Step 8: Bake the Cake

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