This perfect grainless vegan coffee cake recipe will be the star of your next brunch!

INGREDIENTS:

CAKE

• 1 CUP Almond Flour
• 2 TSP Baking Powder
• 1/2 CUP Kate Hill Diary Free Sour Cream
• 2 Eggs3 TBSP Grass Fed Butter, melted
• 1 TBSP Vanilla Extract
• 1/2 Cup Xylitol or Swerve

CRUMB

• 2/3 CUP Almond Flour
• 1/2 CUP Chopped Nuts (Walnuts, Pecans etc)
• 2 TBSP Brown Swerve
• 1 TBSP Granular Swerve
• 1 TBSP Cinnamon
• 1 TBSP Grass Fed Butter, Chilled, Cubed

DIRECTIONS:

• Preheat over to 350F. Line 8” cake pan with parchment paper
• In a Large bowl, mix almond flour with baking powder. In a separate bowl – mix sour cream, eggs, butter, vanilla and xylitol/swerve. Combine the wet ingredients with the dry ingredients mixing until the batter is smooth. Set aside for 15 min to allow it to rest before pouring it into the cake pan
• In a food processor mix all of the “Crumb” ingredients using a start chop-ping blade until its “clumpy” like thick sand
• Sprinkle the crump topping over the patter then bake at 350F for 25-30min.Use a knife to test the center, if it comes out clean, remove and cool for 30 min. If it dissent, bake another 5-10 min.

FAT: 30g PROTEIN: 7g NET CARB: 3.5g