Cinnamon Pecan Crumb Cakes


Prep Time: 15 mins Cook Time: 20 mins Servings: Servings: 9 servings Source:




1 ½ cups pecans, chopped

½ cup almond flour

½ tsp. powdered stevia

1 tsp. ground cinnamon

Pinch of salt

¼ cup coconut oil, melted


1 cup almond flour

2 tsp. coconut flour

Pinch of salt

¼ tsp. baking soda

 Tbsp. ground cinnamon

2 eggs

1 tsp. powdered stevia

 cup plain yogurt


Preheat oven to 350 degrees F (177 degrees C). Brush an 8 x 8 inch baking pan with oil. Cut a piece of parchment paper the width of the bottom of the pan and long enough to overlap the two sides of the pan. Brush parchment paper with oil, set aside.

To make crumb topping, add chopped pecans, almond flour, powdered stevia, salt, cinnamon, and melted coconut oil in a medium bowl. Stir to combine, chill.

For the cake, start by adding the almond flour, coconut flour, salt, baking soda, and ½ Tbsp of the cinnamon in a large bowl. Whisk to combine, then set aside.

In a small bowl, add the eggs, powdered stevia, and the remaining 1 Tbsp of cinnamon, and whisk until frothy. Add yogurt, then stir to combine.

Add the liquid ingredients to the dry ingredients. Stir to thoroughly combine. Spoon your cake batter into a prepared pan, then evenly sprinkle with crumb topping.

Bake the crumb cake for 20 minutes or until center is firm to the touch. Cool, and serve!


Calories: 305 kcal

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