Mix up the crumble first and let it set while you make the batter:
1and 1/4 cup chopped pecans (set aside ¼ cup after toasting)
1 stick butter
1/3 cup brown sugar Swerve ¼ tsp cinnamon and/or allspice
½ cup almond flour
Melt ½ stick butter over medium heat and add 1 cup of the chopped pecans & brown sugar; stir until heated through, and just before browning; some small “clumps” will begin to form – it’s ok. Do not burn. Add the remaining butter, spices, and almond flour and continue heating and stirring for 3-4 minutes, until all is mixed well. Set aside.
Now, let’s mix the cake batter:
4 eggs, well-beaten
1 Tbsp vanilla flavoring
1 stick melted butter, melt ½ stick twice – ½ stick is for “greasing” the baking dish
½ cup brown sugar Swerve
½ cup granulated sweetener (I used allulose this time)
¼ cup toasted pecans
1 ½ cup almond flour
3 Tbsp coconut flour
1 tsp salt
¼ tsp cinnamon and/or allspice (more if you prefer stronger flavor)
1 tsp baking powder
1 tsp baking soda
1 cup full-fat sour cream
Preheat oven to 325. Place half a stick of butter in a 9 x 13 baking dish and melt while you mix the liquid ingredients together; then, add the dry ingredients. Stir in the sour cream & ¼ cup pecans last. Pour mixture into melted butter in the 9 x 13 baking dish. Sprinkle the crumble topping evenly over top of batter. Bake at 325 degrees for about 35-40 minutes, or until edges begin to brown and center is set, and no longer “jiggly”.
Last step is the caramel sauce:
1 stick of butter
1/3 cup granular sweetener – I used allulose this time
3 Tbsp brown sugar Swerve
½ cup heavy cream
Pinch of salt
1 ½ tsp vanilla
Melt butter in small saucepan; add sweeteners and continue to stir. Let mixture just begin to simmer/bubble, and remove from heat. Add the heavy cream and whisk it in well; return to low heat. Continue whisking over low heat while mixture blends and begins to thicken just a bit. This process usually takes 3-4 minutes; don’t let it come to a full boil, but rather remove from heat when bubbles/simmering begin. Let sauce sit until cake is done. When cake is done, remove from oven and pour sauce over top. Let cool. While it’s delicious warm & right out of the oven, it’s even better after a couple hours!
This special recipe is not intended for regular use, but the holiday season always makes me want to bake and make tasty foods, AND my hubby LOVES to be my taste-tester. LOL So here’s my version of a lower carb, grain-free, sugar-free coffee cake, tweaked with some toasted pecans and a FABULOUS caramel sauce. I did not calculate macros for this treat BECAUSE it’s meant to be a special treat, not part of a regular intake. This recipe makes 12-15 squares of coffee cake. I haven’t tried to freeze it yet, but let me know if you do and how it works.