Cinnamon Pecan Crumb Cakes

14 35 196
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 9
Cinnamon Pecan Crumb Cakes
Health Highlights


1 1/2 pecans Pecans (for topping - chopped)
1/2 cup Almond flour/meal, Bob's Red Mill (for topping)
1/2 tsp Stevia sweetener, powder (for topping)
1 tsp Cinnamon (for topping)
1 pinch Salt (for topping)
1/4 cup Coconut oil (for topping - melted)
1 cup Almond flour/meal, Bob's Red Mill (for cake)
2 tsp Coconut flour (for cake)
1 pinch Salt (for cake)
1/4 tsp Baking soda (for cake)
1 1/2 tbsp Cinnamon (for cake)
2 large Egg (for cake)
1 tsp Stevia sweetener, powder (for cake)
1/3 cup Plain yogurt, 1- 2% M.F. (for cake)


Preheat oven to 350 degrees F (177 degrees C). Brush an 8 x 8 inch baking pan with oil. Cut a piece of parchment paper the width of the bottom of the pan and long enough to overlap the two sides of the pan. Brush parchment paper with oil, set aside.

To make crumb topping, add chopped pecans, almond flour, powdered stevia, salt, cinnamon, and melted coconut oil in a medium bowl. Stir to combine, chill.

For the cake, add almond flour, coconut flour, salt, baking soda, and ½ Tbsp cinnamon in a large bowl, whisk to combine, set aside.

In a small bowl, add eggs, powdered stevia, 1 Tbsp cinnamon, and whisk until frothy. Add yogurt, stir to combine.

Add liquid ingredients to dry ingredients, stir to thoroughly combine. Spoon cake batter into prepared pan, then evenly sprinkle with crumb topping.

Bake crumb cake for 20 minutes or until center is firm to the touch. Cool, and serve!

Nutrition Facts

Per Portion

Calories 196
Calories from fat 154
Calories from saturated fat 55
Total Fat 17.2 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.1 g
Cholesterol 49 mg
Sodium 93 mg
Potassium 171 mg
Total Carbohydrate 5.9 g
Dietary Fiber 2.2 g
Sugars 2.0 g
Protein 5.7 g

Dietary servings

Per Portion

Meat Alternative 0.8

Energy sources


Meal Type(s)