Paleo Sweet Potato Pecan Coffee Cake
Servings: 16 servings
Calories: 523kcal
Ingredients
Cake
- 3 cups almond flour
- ¼ cup coconut flour
- ¾ cup coconut sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 3 large eggs
- 1 cup cooked and mashed sweet potato
- ⅓ cup water
Crumb
- 1 ½ cups almond flour
- ¼ cup coconut sugar
- ½ cup chopped pecans
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 5 tablespoons ghee or coconut oil
Glaze
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2-3 tablespoons water
Instructions
- Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, pecans salt, cinnamon and coconut oil. Mix until combined and crumbly. Set mixture aside until needed.
- Preheat oven to 325° and line a 8×8 or 9×9 square pan with parchment paper. Set aside.
- Make the cake. In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, baking soda and cinnamon. Mix well and break up any large chunks. Add in the eggs, sweet potato and water and mix until well combined and no dry spots remain. Scoop mixture into the pan and spread evenly.
- Top evenly with the crumb mixture, place in the oven and bake for 40 minutes. Let cool before glazing.
- Make the glaze. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over coffee cake.
- Store cake covered in the fridge to keep fresh.
Nutrition
Calories: 523kcal | Carbohydrates: 29g | Protein: 16g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 219mg | Potassium: 61mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1227IU | Vitamin C: 0.3mg | Calcium: 156mg | Iron: 3mg