Jenna’s Cinnamon Sour Cream Coffee Cake
2 cups Super fine Almond flour
1/3 cup Coconut flour
1/3 cup Egg white protein powder
1 Tbsp Baking powder
1/2 cup Kerry Gold butter
1/2 cup Sour cream
3/4 cup Swerve granulated or Erythritol
4 eggs + 1 yolk
1 Tsp Bourbon vanilla
1/2 cup Super fine Almond flour
3 Tbsp Swerve granulated or Erythritol
2 Tsp Saigon cinnamon
2 Tbsp Kerry Gold butter melted
1/2 cup pecans chopped
Preheat oven 325 and grease a 9x5 loaf pan.
Cake instructions-In a large bowl combine all wet ingredients. Then add in all dry ingredients making sure its well combined.
Streusel instructions- Combine almond flour sweetener and cinnamon. Then add melted butter and combined till course crumbs form. Then stir in pecans.
Spread half of cake mixture in loaf pan and sprinkle half of streusel over it then cover with the rest of cake mixture and finish with rest of streusel.
Tent foil over loaf pan and bake for 50 minutes then remove foil and bake another 15-20 minutes or until golden brown and toothpick comes out clean.
Remove and cool on wire rack. Enjoy!
Makes 12 servings. Macros vary by brand. Mine came out to net carbs-3g, Protein-10g Fat-27g