#9 Caitlin Pavlick – Lost 163 Lbs on Keto

• 1c coconut flour
• 1tbsp baking powder
• 1 heaping tsp cinnamon
• 3/4tsp salt
• 2/3c butter
• 1 1/3c splenda
• 1 1/2tsp vanilla extract
• 6 eggs
• 2/3c half and half
• 1/3c sour cream

Streusel center/topping:

• 1c sugar free candied pecans (see recipe below)
• 4tbsp coconut flour
• 6tbsp Splenda
• 4tbsp melted butter

Can be made without the streusel center/topping and is still quite delicious! Preheat oven to 350 degrees. Grease a 9 inch loaf pan. Stir together coconut flour, baking powder, cinnamon, and salt; set aside. In a large bowl beat butter, Splenda, and vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternatively with the half and half & sour cream. You’re mostly just trying to make sure that everything is combined well. Chop up the candied pecans and mix well with other streusel ingredients. Pour half of your batter into the greased pan and top with half of the streusel mixture. Pour the other half of the batter on top of that, and top with the remaining streusel mix. Bake for 45 minutes to an hour, or until a toothpick inserted into the center comes out clean. I let my cake cool for 20 minutes before slicing into it. It was a little crumbly while still warm, but once it cooled completely it was much more firm.

I sliced my loaf of coffee cake into 12 slices and with my ingredients the nutritional facts are as follows: 283 calories, 9.6g carbs, 24.5g fat, 5.5g protein. You could make the slices even thinner and make this treat last even longer! You could also cut some of the calories and carbs by excluding the pecan streusel topping.

Candied Pecans

• 10oz pecan halves
• 11 tablespoons of Splenda
• 2 egg whites
• 1.5tsp of cinnamon

Preheat oven to 300 degrees. Mix egg whites (whipped until foamy) with all the rest of the ingredients. Dump onto parchment paper and spread into an even layer. Bake for 30-40 minutes, stirring every 10 minutes.