Streusel is German for “sprinkle” or “strew”. Streusel toppings are usually made of flour, butter, sugar, and spices. But with a few changes, we made this amazing dessert keto-friendly.
If you like the crispy, crunchy, buttery crumb topping on coffee cake, then you are going to love this dessert. Enjoy this coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert!
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Ingredients:
For the streusel
- 1/2 cup almond flour
- 1/4 cup granulated sweetener (we use and love golden monk fruit)
- 1/4 cup (1/2 stick) butter, cut into small pieces)
- 1 cup chopped pecans
For the coffee cake
- 2 cups mozzarella cheese
- 1 cup almond flour
- 3 oz cream cheese
- 2 tablespoons coconut flour
- 1 Tablespoon active yeast (for flavor only)
- 1 teaspoon baking powder
- 2 eggs
- 1/4 cup sour cream
- 2 to 3 tablespoons of sweetener (you can run it through a grinder if you want to powder it)
- 1 teaspoon of vanilla
Making the streusel
In a medium bowl, combine almond flour, sweetener, and cinnamon. Using a pastry blender or two knives, cut in butter until coarse crumbs form; add pecans. Set aside.
Making the coffee cake
Preheat oven to 350 to 375 degrees. This depends on your oven. My oven cooks hot so I heated my oven to 350.
Line a 12-inch _or larger) pizza pan or tart pan with parchment paper. With this dough, you must use parchment paper. Anything else will stick to it.
In a microwave-safe bowl, combine the first six ingredients. All EXCEPT for the eggs, sweetener, vanilla, and sour cream.
Heat in microwave for 1 1/2 to 2 min stirring every 30 seconds.
Mix very well till a dough forms.
Divide the dough in half or thirds. On a piece of parchment paper, roll or press the dough into a 12-inch round (or size of your pan). You will want to make 2 to 3 rounds. I made 2.
Carefully transfer one round onto the prepared pan.
Spread half the streusel over dough to within 1 inch of the edge.
Set another round on top of the filling. Spread remaining streusel over the dough. Press edges.
If you have any extra dough you can roll it between your hands until it makes a long piece that will fit around the edge. then press to the edge of your cake.
Tent cake with foil. Bake coffee cake for about 20 min. You can remove foil and cook for a few mins at the end to get a golden color on top.
Tips
If your dough starts to harden while you are creating your rounds just put the dough back in the microwave for about 10 sec to soften.
Go tropical! Add 1/4 cup shredded coconut and 1/4 teaspoon coconut extract to the streusel topping.
Dress this up with a garnish of fresh strawberries, blackberries, or raspberries for a treat.
Prepare the coffee cake rounds the night before, place parchment paper between the rounds, and refrigerate. The next day, assemble the cake, then allow the dough come to room temperature for about 20 min; then bake as directed.
The rounds freeze really well. Make sure you place parchment between rounds.
Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!
Keto Pecan Streusel Coffee Cake
Ingredients
For the streusel
- 1/2 cup almond flour
- 1/4 cup granulated sweetener we use and love golden monk fruit
- 1/4 cup 1/2 stick butter, cut into small pieces)
- 1 cup chopped pecans
For the coffee cake
- 2 cups mozzarella cheese
- 1 cup almond flour
- 3 oz cream cheese
- 2 tablespoons coconut flour
- 1 Tablespoon active yeast for flavor only
- 1 teaspoon baking powder
- 2 eggs
- 1/4 cup sour cream
- 2 to 3 tablespoons of sweetener you can run it through a grinder if you want to powder it
- 1 teaspoon of vanilla
Instructions
Making the streusel
- In a medium bowl, combine almond flour, sweetener, and cinnamon. Using a pastry blender or two knives, cut in butter until coarse crumbs form; add pecans. Set aside.
Making the coffee cake
- Preheat oven to 350 to 375 degrees. This depends on your oven. My oven cooks hot so I heated my oven to 350.
- Line a 12-inch _or larger) pizza pan or tart pan with parchment paper. With this dough, you must use parchment paper. Anything else it will stick to.
- In a microwave-safe bowl combine the first six ingredients. All EXCEPT for the eggs, sweetener, vanilla, and sour cream.
- Heat in microwave for 1 1/2 to 2 min stirring every 30 seconds.
- Mix very well till a dough forms.
- Divide the dough. On a piece of parchment paper, roll or press the dough into a 12-inch round (or size of your pan). You will want to make 2 to 3 rounds. I made 2.
- Carefully transfer one round onto the prepared pan.
- Spread half the streusel over dough to within 1 inch of the edge.
- Set another round on top of the filling. Spread remaining streusel over the dough. Press edges.
- If you have any extra dough you can roll it between your hands until it makes a long piece that will fit around the edge. then press to the edge of your cake.
- Tent cake with foil. Bake coffee cake for about 20 min. You can remove foil and cook for a few mins at the end to get a golden color on top.
