Cranberry Apple Pecan Skillet Coffee Cake - Low Carb

This morning it was only 34 degrees when we woke up. That's pretty chilly for us here in the Atlanta area. I decided to make a skillet coffee cake for breakfast that included cranberries! Are you shocked? LOL I made a skillet style coffee cake that included diced apples and cinnamon inside and swirls of Cranberry Orange Sauce and crunchy roasted pecans on top. It turned out awesome. It was moist on the inside and nice and crispy on top with the toasty pecans. I enjoyed it along with a cup of Lavazza Espresso Roast coffee. It was the perfect special breakfast treat for this chilly autumn Sunday morning. I snapped a few photos below as well as included the easy recipe. Enjoy!

Cranberry sauce dolloped on top

Knife dragged through dolloped cranberry sauce to create swirls

Topped with chopped roasted pecans; ready for the oven

Fresh out of the oven

Breakfast is served!

BOOM!

Cranberry Apple Pecan Skillet Coffee Cake

Ingredients:

1 cup blanched almond flour

¼ cup PLUS 2 tablespoons coconut flour

½ cup PLUS 2 tablespoons granular Swerve Sweetener (or preferred granular sweetener)

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup buttermilk

3 large eggs

2 tablespoons melted butter

¼ cup sour cream

1 teaspoon pure vanilla extract

½ small apple, diced (slightly over ½ cup)

¼ cup Cranberry Orange Sauce

½ cup lightly roasted pecans, chopped

Directions:

Preheat oven to 350 degrees. Generously grease a 10-inch ovenproof or cast iron skillet with butter or coconut oil.

In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.

In a separate small bowl, beat buttermilk, eggs, melted butter, sour cream, and vanilla together. Stir wet mixture into dry mixture; mix just until combined. Fold in diced apples.

Pour batter into greased skillet; top with teaspoon size dollops of cranberry sauce, scattered on top of batter. Using a table knife or spatula, run knife in opposite directions lengthwise and crosswise through the top of batter to drag cranberry sauce and make a swirled pattern. Bake for approximately 33 to 38 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan for approximately 30 minutes. If desired, use a rubber spatula to loosen and carefully slide cake onto a plate or platter or cut cake into wedges in pan and serve.