Low Carb Carbalose Pecan Walnut Coffee Cake. You may wonder why this coffee cake looks so dark and it’s because I used to use a different sweetener for most all the sugar-free sweetener. The sweetener, when wet, became darker than you think it should. I just particularly liked the product and it’s flavor. If you prefer, you can now use Allulose and it will not be so brown. Rest assured they taste the same. Anyway…still very easy to make and really good eats.
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- ¼ C Softened Butter Dropped In Small Pieces
- ¼ C Carbalose Flour***
- ½ C Allulose***
- 1 t Cinnamon
- ¼ C Finely Chopped Pecans (See Notes)
- ¼ C Finely Chopped Walnuts (See Notes)
- 4 Ounces Softened Cream Cheese
- 2 T Allulose***
- ¾ t Vanilla Extract
- ½ t Cinnamon
- ⅓ C Finely Chopped Pecans
- ¼ C Barely Warmed Heavy Cream
- 1 Drop Liquid Sucralose***
- 2 C Carbalose***
- 1½ t Baking Powder
- 1½ t Baking Soda
- 1 C Softened Butter
- ½ C Allulose***
- 16 Drops EZSweetz***
- 3 Large Eggs
- 1 t Vanilla Extract
- 1¼ C Sour Cream
- 1 t Butter (For Greasing Pan)
- Combine all the crumb ingredients in a small bowl.
- Mix with a fork (or, go on and get your hands into it) until the mixture resembles crumbs. Set aside.
- Beat the cream cheese and allulose until fluffy.
- Mix in the vanilla, Sucralose cinnamon and gently add the heavy cream. Stir in the pecans. Set aside.
- Preheat oven to 350°F. Lightly butter a 10”x10 pan.
- Mix the flour, baking powder, & baking soda. Set aside.
- With an electric mixer beat the butter, allulose and EZSweetz until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
- Gradually add flour mixture ⅓ at a time alternating with sour cream and mixing just until combined.
- Transfer the batter (it will be thick) to the prepared pan. Top the batter with spoonfuls of the cream cheese filling and using an up and down motion with a knife or better yet, a small offset spatula, to swirl.
- Sprinkle the nut topping evenly over the top of the cake.
- Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check center as sometimes a cake look done but will fall after coming out of the oven and these do not rise too much anyway. They are very dense….and good.
- Also to test for doneness look at the edges of your pan and when finishing, the coffee cake will begin to pull away from the pan.
- 16 Servings
- 305 Calories, 7.2 Protein, 26.2g Fat, 8.8 Carbs, 4.7g Fiber, 4.1g Net Carb
- When I say finely chopped nuts this is what I did. I have a small Cuisinart that runs in reverse to chop instead of grinding, so this process is very easy. Grinding makes it too fine but pulsing when on chopping works well.
- I would be careful trying to eat two of these as they are very high in fat. If you do attempt it just be aware you may feel awfully full unless it is all you eat and...even then...
- One of the things I love about low carb baking, and there are many, it that nothing is sticky and these are no different. Looks sticky but…not. Not to the pan and not to you.
- If you are feeling particular decadent add a teaspoon of melted butter on top as you serve them.