Pecan Streusel Coffee Cake
THM:S, low carb, sugar free, gluten free
Serves: 9 servings
  • 3 eggs
  • ¼ cup salted butter, softened
  • ½ cup sour cream, slightly rounded
  • 1½ tsp. vanilla extract
  • ¼ cup water
  • 1½ cups THM Baking Blend
  • 1½ tsp. cinnamon
  • 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 2 tsp. Truvia (or 1 tsp. THM Super Sweet Blend), or more to taste
  • 1½ tsp. baking powder
  • Streusel topping:
  • 4 T salted butter, softened
  • ½ tsp. cinnamon
  • ¼ cup chopped pecans
  • 3 packets Truvia (2¼ tsp. spoonable Truvia, or try half that of THM Super Sweet Blend)
  • 2 T oat fiber (use gluten free if necessary)
  • 6 T old fashioned oats (use gluten free if necessary)
Cream cheese drizzle:
  • 3 oz. cream cheese, softened (full or reduced fat)
  • 2 T unsweetened almond milk
  • 1 doonk THM Pure Stevia Extract Powder
  • Additional pecans for topping, optional
  1. For the coffee cake, beat the wet ingredients together. Add the dry ingredients and beat again. Pour into a greased 8x8 inch baking dish and smooth the top.
  2. Stir the streusel ingredients together and spread the crumbs evenly over the top of the coffee cake.
  3. Bake at 350 degrees F for 25-30 minutes (check at 25) or until a toothpick comes out cleanly and the middle is not soggy.
  4. Let the coffee cake cool, then mix together the drizzle ingredients and drizzle over the coffee cake.
  5. Refrigerate until completely chilled, then cut and serve. Store in the refrigerator. Yields 9 servings.
Yes, oats are normally not a THM:S (low carb) ingredient, but the amount is small enough to fit well within S guidelines. If you're uncomfortable using the oats, try using some unsweetened flaked coconut and/or additional chopped nuts instead.
If you'd like to use my Baking Mix instead of the THM Baking Blend, use 1 cup + 2 T of my Baking Mix and add ¼ cup of water. Bake at 350 degrees until a toothpick comes out cleanly and the middle is not soggy (check at 20 minutes and leave it in a little longer if necessary).
Recipe by Briana Thomas at