Growing up, my favorite breakfast was a boxed coffee cake that my mom would make. We would add chopped pecans to the top and slather it in butter and it was just incredible. This keto-friendly version of one of my favorite childhood treats is just as delicious as I remember. In the fall I sometimes like to change up the flavor by swapping pumpkin pie spice for the cinnamon and walnuts or almonds for the pecans- either way, you won’t be able to eat just one slice!

INGREDIENTS

Serves 6

Active prep time: 20 minutes

Cook time: 30 minutes

• 5 tablespoons butter or ghee, melted, plus 1 tablespoon softened butter

• 3/4 cup erythritol brown sugar replacement

• 1/2 cup heavy cream

• 1/2 cup chopped toasted pecans

• 3/4 cup coconut flour

• 2 teaspoons ground cinnamon

• 1/4 teaspoon fine Himalayan pink salt

• 1 cup almond flour

• 1/4 cup granular erythritol

• 1 teaspoon baking powder

• 2 large eggs

• 1/4 cup sour cream

• 1 teaspoon vanilla extract

DIRECTIONS

1. Coat a 7-inch round baking dish with the 1 tablespoon softened butter. In a small bowl, stir together 1/2 cup of the erythritol brown sugar. 1/4 cup of the heavy cream, and the pecans. Spoon into the prepared dish to cover the bottom. Set aside.

2. In a small bowl, stir together the remaining 1/4 cup erythritol brown sugar, 1/4 cup of the coconut flour, 2 tablespoons of the melted butter, the cinnamon, and 1/8 teaspoon of the salt. Set the cinnamon mixture aside.

3. In a medium bowl, combine the almond flour, remaining 1/2 cup coconut flour, the granular erythritol, baking powder, and remaining 1/8 teaspoon salt. Create a well in the center of the dry ingredients. Add the eggs, sour cream, cabilla, and the remaining 3 tablespoons melted butter and 1/4 cup heavy cream. Stir the batter until smooth.

4. Drop half of the batter in small mounds on the pecan mixture in the baking dish. Sprinkle the cinnamon mixture over the batter. Drop the remaining batter in small mounds on the cinnamon mixture. Cover the dish tightly with foil.

5. Pour 2 cups water into the Instant Pot. Place a trivet with handles in the pot and place the dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 30 minutes. At the end of the cooking time, use a natural release to depressurize.

6. Carefully transfer the dish to a wire rack and let stand, covered, for 5 minutes. Remove the foil and carefully invert the cake onto a serving plate.

MACROS

6 servings, per serving:

• Calories: 446

• Fat: 40g

• Protein: 10g

• Total Carbs: 47g

• Fiber: 8g

• Erythritol: 32g

• Net Carbs: 7g

My newest cookbook, Keto In An Instant features more than 80 recipes for quick and delicious keto meals using your pressure cooker! If you don’t have an Instant Pot yet, believe me, you want to get one! I’m all about recipes that are super simple. Nothing complicated, no weird ingredients, nothing time consuming. One of the things I am most excited about in this book is that EVERY, SINGLE recipe has a gorgeous full color photo with it! If you are a visual person like me I know you like to see what the finished product is supposed to look like and I am so, so excited to offer that in this book!

The book releases on January 7, 2020! Keep your receipt from your pre-order because I will be doing a BIG pre-order campaign where I’m giving away 10 bonus recipes and more!

Click HERE to get Keto In An Instant on Amazon

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