Cinnamon Pecan Crumb Cakes

14 35 325
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 9
Cinnamon Pecan Crumb Cakes
Health Rating

Ingredients


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

Instructions


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 325
Calories from fat 264
Calories from saturated fat 68
Total Fat 29.3 g
Saturated Fat 7.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 8.2 g
Cholesterol 38 mg
Sodium 88 mg
Potassium 111 mg
Total Carbohydrate 8.2 g
Dietary Fiber 4.4 g
Sugars 1.9 g
Protein 7.1 g

Dietary servings

Per Portion


Meat Alternative 1.3

Energy sources


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