Low Carb Carbalose Pecan Walnut Coffee Cake

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 brown sugar until fluffy.

Mix in the vanilla, 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 and sugar 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 looks 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.