HOW TO MAKE A PECAN CRUMB CAKE // LOW CARB // GLUTEN FREE

 CRUMB TOPPING 1 cup crushed pecans 1/2 cup almond flour a pinch of salt 2 tbls melted coconut oil 2 tsp raw honey 1 tbl cinnamon INGREDIENTS FOR THE CAKE 2 cups almond flour 1/2 cup coconut flour Pinch of salt 2 tsp. baking powder 1 tsp. ground cinnamon 3 eggs 1 tsp. raw honey 2 cups almond milk and water mixture 1 cup plain yogurt Instructions For the crumb topping, add chopped pecans, almond flour, raw honey, cinnamon, salt, and melted coconut oil in a bowl and stir well. Chill for a few minutes in refrigerator DRY INGREDIENTS FOR THE CAKE Add the almond flour, coconut flour, salt, baking powder, and the cinnamon in a large bowl, combine and then set aside. WET INGREDIENTS In a separate bowl add the honey, eggs and almond milk and water mixture and mix well. Fold in the yogurt. Now add the wet to the dry ingredients and mix well. Pour the cake batter into a greased pan, then sprinkle with crumb topping. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve and enjoy