Cinnamon Coffee Cake - Low Carb, Gluten Free, Sugar Free, Dairy Free option
Serves: 9 3-inch squares
  • For the Topping:
  • 3 Tablespoons cinnamon
  • 4 Tablespoons xylitol or sweetener of your choice, divided
  • 1 1/2 cups roughly chopped pecans or whole pecans if using the smaller ones from the Pecan Shop, may substitute roughly chopped almonds, macadamia nuts or hazelnuts
  • 4 teaspoons melted butter or coconut oil for dairy free
  • For the Cake:
  • 5 large eggs
  • 5 1/2 tablespoons unsalted butter melted, or coconut oil for dairy free
  • 1 1/3 cups almond meal
  • 1/2 cup coconut flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons vanilla
  • 3/4 cup whole milk or coconut milk for dairy free
  • 1/2 - 3/4 cup xylitol or erythritol (I use some of each) or "Just Like Sugar"
  1. Make the Topping:
  2. In a small bowl, stir cinnamon and 2 Tablespoons of xylitol (or other sweetener) together. Set aside.
  3. In another small bowl add remaining 2 Tablespoons of xylitol (or other sweetener) pecans, and melted butter or coconut oil. Stir to coat pecans. Set aside.
  4. Make the Cake:
  5. Grease a 9"x 9" x 1 1/2"-2" deep baking pan with butter or coconut oil. Preheat oven to 350°.
  6. Batter may be mixed by hand, with an electric mixer or a standing mixer.
  7. Put eggs in a large bowl and beat. Add all other cake ingredients and beat on medium to mix well. Taste for sweetness and add more sweetener as necessary. Pour batter into prepared pan.
  8. Sprinkle cinnamon mixture on top of batter. Swirl into top 1/2" of cake batter with the edge of a knife. It won't be even or pretty so don't worry.
  9. Sprinkle nuts on top of cinnamon mixture.
  10. Bake for 25-30 minutes or until cake feels firm to the touch and a toothpick inserted into the center comes out clean. May be served warm.
  11. Cake may be made 6 hours ahead of time and kept covered and unrefrigerated.
Recipe by Preheat to 350˚ at