Low-Carb Pecan Cinnamon Streusel Coffee Cake

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Line the bottom of a 9-inch spring pan with parchment paper. (You can also use a deep 8-inch spring pan.)

Step 2Start by preparing the streusel topping. Chop the pecans and dark chocolate.

Step 3Add all of the topping ingredients into a bowl: chopped pecans, dark chocolate, cinnamon, brown sugar substitute, salt and 2 tablespoons of melted butter.

Step 4Stir to combine and set aside while you prepare the cake.

Step 5Start with the wet ingredients. Crack the eggs into a bowl and and add the remaining melted butted, sour cream and vanilla extract. Beat with a whisk until well combined.

Step 6In another bowl combine the dry ingredients: almond flour, coconut flour, whey protein powder, granulated sweetener, baking powder and salt. If you're using vanilla bean powder instead of liquid extract, you can add it too.

Step 7Process until well combined using an electric mixer or a stand mixer.

Step 8Add the liquid ingredients while beating, until smooth batter forms.

Step 9Pour in the lined cake tin and spread evenly using a spatula.

Step 10Sprinkle with the prepared streusel topping. Place in the oven and bake for about 45 minutes or until cooked through. If the top browns too quickly, loosely cover with a piece of parchment paper or baking foil. (A wooden stick inserted into the cake should come out clean.)

Step 11Remove from the oven and let it cool down to room temperature before removing from the cake tin and slicing. You may need to run a sharp knife around the edges to help release the cake. For optional glaze options, see recipe tips above.

Step 12Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.