My maple oat scone recipe is a nice low carb, no sugar alternative to typical coffee shop fare. So I looked around for a coffee cake or crumb cake alternative. And the one at the Swerve site was just about perfect. I doubled the amount of the streusel, increased the baking powder, cut the salt, and used an 8x8 baking dish to make regular pieces rather than a loaf pan.
Pecan Streusel: In a small bowl, mix the almond flour, Swerve Sweetener, cinnamon, and pecans. Add melted butter and fold until mixture is wet and crumbly.
Cake: Preheat oven to 325F and swirl a little melted butter a 8x8 baking dish (I used glass).
In a bowl, mix together the almond flour, coconut flour, whey protein, baking powder, and Swerve.
In a second, large bowl, add the slightly cooled butter to the sour cream, and blend until smooth. Add each egg, one at a time, and beat into the mixture with a wooden spoon, and then beat in the vanilla extract.
Add the dry ingredients in three portions, blending and folding but not over mixing.
Spread half the batter in the prepared dish and top with half of the streusel. Spread remaining batter over top and top with remaining streusel.
Tent cake with foil and bake 60 minutes. Remove foil and bake another 20 minutes, until golden brown and a tester inserted in the center comes out clean.
Remove from oven and let cool completely. I recommend refrigerating before slicing into it (particularly for that first, hard to remove piece!).