Low Carb Carbalose Pecan Walnut Coffee Cake

Carbalose Pecan Walnut Coffee CakeCarbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee Cake. You may wonder why this coffee cake looks so dark and it’s because I used Just Like Sugar Brown for most all the sugar-free sweetener in the cake. The sweetener, when wet, becomes darker than you think it should.  I just particularly like the product and it’s flavor.  If you prefer, you can always use Just Like Sugar which is snow white. Rest assured they taste differently. Anyway…still very easy to make and really good eats.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Pecan Walnut Coffee Cake
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Nut Topping
  1. ¼ C Softened Butter Dropped In Small Pieces
  2. ¼ C Carbalose Flour
  3. ½ C Just Like Sugar Brown
  4. 1 t Cinnamon
  5. ¼ C Finely Chopped Pecans (See Notes)
  6. ¼ C Finely Chopped Walnuts (See Notes)
Cream Cheese Filling
  1. 4 Ounces Softened Cream Cheese
  2. ¼ C Just Like Sugar Brown
  3. ¾ t Vanilla Extract
  4. ½ t Cinnamon
  5. ⅓ C Finely Chopped Pecans
  6. ¼ C Barely Warmed Heavy Cream
The Cake
  1. 2 C Carbalose
  2. 1½ t Baking Powder
  3. 1½ t Baking Soda
  4. 1 C Softened Butter
  5. 1 C Just Like Sugar Brown
  6. 4 Drops EZSweetz
  7. 3 Large Eggs
  8. 1 t Vanilla Extract
  9. 1¼ C Sour Cream
  10. 1 t Butter (For Greasing Pan)
Crumb Topping
  1. Combine all the crumb ingredients in a small bowl.
  2. Mix with a fork (or, go on and get your hands into it) until the mixture resembles crumbs. Set aside.
Cream Cheese Swirl
  1. Beat the cream cheese and brown sugar until fluffy.
  2. Mix in the vanilla, cinnamon and gently add the heavy cream. Stir in the pecans. Set aside.
Cake
  1. Preheat oven to 350°F. Lightly butter a 10”x10 pan.
  2. Mix the flour, baking powder, & baking soda. Set aside.
  3. With an electric mixer beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
  4. Gradually add flour mixture ⅓ at a time alternating with sour cream and mixing just until combined.
  5. 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.
  6. Sprinkle the nut topping evenly over the top of the cake.
  7. 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.
  8. 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.
  9. 16 Servings
  10. 305 Calories, 7.2 Protein, 26.2g Fat, 8.8 Carbs, 4.7g Fiber, 4.1g Net Carb
Notes
  1. 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.
  2. 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...
  3. 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.
  4. If you are feeling particular decadent add a teaspoon of melted butter on top as you serve them.
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