Cinnamon-Pecan Coffeecake

Click to enlarge

Click to enlarge

I made a cinnamon cake today that is very tasty.  It is textured much like a pound cake, dense.  I’m baking much less these days, but hubby begged me for something sweet for breakfast tomorrow.  I mixed most of the cinnamon into the batter of this cake, but next time I think I’m going to put most of it into the nut topping and only a little into the cake, so the cake will be lighter in color.  Directions have been changed to reflect this slight change.   This cake is not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder.   I would not be suitable for Primal or Paleo.  Hubby really likes this one, and not just for breakfast.  He enjoyed a piece after lunch today!

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6 large eggs

4 T. melted butter or coconut oil

2/3 c. erythritol

¼ c. Splenda or other sweetener of your choice to equal ¼ c. sugar

1 pkt. stevia or 1/16 tsp. stevia extract

2½ c. almond flour

½ tsp. cinnamon

1 tsp. glucomannan powder

1 T. oat fiber (optional)

TOPPING:   4 T. erythritol, 20 pecan halves (chopped), 2 T. melted butter, and 3½ tsp. cinnamon

DIRECTIONS:   Preheat oven to 350º.  Lightly grease either a springform pan (what I used) or a very deep, 9″ round cake pan with melted butter or coconut oil.  Mix topping together in a small bowl and set aside.  In a medium mixing bowl, measure out and stir together the almond flour, glucomannan, and oat fiber.  In another medium mixing bowl, beat the eggs, erythritol, splenda and stevia with an electric mixer until light and fluffy.  Add 4 T. melted butter and blend together.  Immediately pour the egg mixture onto the dry ingredients and gently fold the two mixtures together using a rubber spatula.  Try not to overwork the batter or the eggs will deflate. When the mixtures are well-incorporated, pour the batter into the greased cake pan.  Sprinkle topping evenly on top and pop into 350º oven.  Bake for about 30-35 minutes or until a toothpick stuck into the center comes out dry.  Serve for breakfast warm with butter on top, or cold.  Store leftovers in the refrigerator.

NUTRITIONAL INFO:  Makes 10 servings, each contains:

286 calories

26 g  fat

8.37 g  carbs, 4.78 g  fiber, 3.59 g  NET CARBS  (4.48 net carbs if cut into 8 servings)

10.1 g  protein

53 mg sodium

50 mg potassium

14% RDA Vitamin B12, 23% iron, 13% manganese, 12% riboflavin, 16% selenium


17 thoughts on “Cinnamon-Pecan Coffeecake

  1. My mom used to make a brandied fruit cake (small individual ones) for Christmas every year and I LOVED them. I haven’t cheated and had one since I ditched carbs. I think this recipe might just work for a lower carb version of what she made. I’ll try just soaking No-sugar-added fruit cocktail in brandy, just enough for flavor, then toss it into the batter. Thank you so much for another great recipe!!

  2. what is the purpose of adding glucomannan powder in baking recipes? Does it give better texture or volume? I’ve used it in my pancake recipe by a tiny amount but it came out almost gluggy.

    1. Mostly better texture, Jenny. But on muffins, where it’s more visible, I can see it adds a little rise/volume also. 🙂
      The amounts must be extremely small, like a pinch in a batch of pancake batter. Sometimes even 1/4 tsp. is too much. But I’m not sure I’ve ever used it in pancakes. For more volume there, I tend to increase baking powder or egg.

  3. This looks wonderful. I have just found your site and am loving everything I see. Hope you don’t mind I added your site to my blog as one of the sites I follow. If that’s a problem please let me know and I will remove it.
    thanks for all your wonderful recipes, will be trying many.

    1. Welcome to my site, Donna! I’m pleased you like what you see and would be more than happy to have you add me to your blogroll. Enjoy meandering through my recipes. There’s a wide variety to please just about any palate. Happy browsing!

  4. I love cinnamon coffee cakes at breakfast. I usually have a small slice with my eggs and have tried various recipes. I look forward to trying a new version. I also like that you used a traditional mixing method of eggs with sweetener and then adding the almond flour. So many low carb recipes do not use this method and I am always wondering why not.

    1. I’m not sure why many folks don’t mix the eggs with the “sugar” first. I usually do because the grains of sugar/sweetener gives the particles of yolk and white something to “grab on to” that doesn’t clump like flour, and therefore it blends more uniformly throughout the final batter. I’m convinced just beating them with a fork, or electric mixer can still sometimes just bat clumps of yolk (or white) around that can show up as white spots in the final baked good. That said, perhaps the reason so many low carbers don’t bother with this is that the alternate flours are already denser, grainier “flours” that don’t tend to clump like flour, so they tend to diffuse any clumps of egg yolk or white automatically with just fork/spoon beating in the mixing bowl. That’s all supposition on my part though.

      Let me know how you like this.

    1. Welcome, Arlene! Let me know how you like this! WE had a piece for breakfast today and really like the dense texture of this. Kinda like a pound cake.

      1. Well, I just posted it moments ago and the comment flag popped right up. Thank YOU for the quick show of interest! I hope you like this cake!

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