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Keto Pecan Streusel Coffee Cake


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 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.