Cranberry Pecan Crumb Cake with Cream Cheese Drizzle!

Cranberry Pecan Crumb Cake

Makes 9 Servings

1 Serving: 274 Calories, 24g Fat, 8g Protein, 4g carbs

1/2 cup sour cream

4 large eggs

1 tsp vanilla extract

3 cups almond flour

1/2 cup swerve sweetener

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 cup cranberries

1/2 cup pecans chopped (optional)

Crumb Cake Topping:

3 Tbsp of melted butter

1 Cup of Almond Flour

3 Tbsp of Swerve

Drizzle:

2 oz. of Cream Cheese

2 Tbsp of Almond Milk

3 Tbsp of Confectioners Swerve

Preheat oven to 325F and grease a 2 ½ quart casserole dish.

Combine sour cream, eggs, and vanilla extract in a stand mixer and mix on high for 3 full minutes.

Add the almond flour, sweetener, baking powder, cinnamon, and salt. Mix on high until smooth, about a minute.

By hand, stir in cranberries, keeping a few for the top of the coffee cake, and chopped pecans if using.

In a small bowl, mix melted butter, swerve, and almond flour with a fork. This will become crumbly (that’s what you want). Sprinkle the crumble over the top of the cake.

Finally take the remaining cranberries and pecans and sprinkle over the crumble.

Bake 40 to 45 minutes, until just golden brown and firm to the touch.

While the cake is baking make your drizzle. Combine cream cheese, almond milk, and confectioners swerve in a small whole and use a hand mixer to whisk until creamy. Add additional almond milk if you would like your drizzle thinner.

Remove and drizzle the cake with the cream cheese mixture.

Allow to sit for 5 minutes then enjoy!