Yield: 12 servings
Serving size: 1 slice

Ingredients

For Cake

• ½ cup granulated sweetener of choice (i.e. Monksweet or Lakanto brands)
• ¼ cup (½ stick) melted butter, cooled to room temperature
• 1 cup sour cream
• 3 large eggs at room temperature

For Crumb Topping

• 1 cup #Fearless Keto Maple Pancake & Muffin Mix
• ½ cup walnuts, chopped
• ¼ cup Lakanto Golden Monkfruit sweetener or equivalent brown granulated sweetener 
• 2 tsp ground cinnamon
• ¼ tsp sea salt
• ¼ cup (½ stick) cold butter, sliced very thin

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Butter/oil a 10-inch spring-form cake pan or an ~11¾ inch x 7½ inch rectangular baking dish.

Prepare Crumb Topping

1. In a medium-size bowl, combine 1 cup of the maple mix, walnuts, sweetener, cinnamon and salt. 
2. Using a pastry blender or fork, cut in the butter until the mixture resembles course crumbs. 
3. Set aside.

Prepare Cake Batter

1. In a large mixing bowl combine the remaining 2 cups of maple mix and sweetener.
2. In a separate medium-sized mixing bowl, stir the cooled melted butter, sour cream, and eggs, until well-combined.
3. Fold the butter/sour cream/egg mixture into the dry mix and sweetener (in the large bowl) and stir until mixture forms a smooth batter.
4. Pour the batter into the springform pan or baking dish. 
5. Use your hands to squeeze together the crumb mixture to form clumps before sprinkling the topping evenly over the cake batter.
6. Gently press the crumb topping into the batter.
7. Bake for ~43 to 48 minutes, or until the topping is lightly browned and sides of cake are slightly separated from the pan (Note: Avoid over-baking, as cake will continue to cook for a few minutes after removing from oven). If prepared in a more shallow baking dish, reduce baking time to ~35 to 40 minutes.
8. Allow cake to cool for 30 minutes before slicing and serving.
9. Can wrap and freeze individual crumb cake slices for an on-the-go breakfast or anytime treat!