Last updated August 23, 2021 by Lisa Richards, CNC

Cinnamon Pecan Crumb Cakes

Cinnamon pecan crumb cake

Here’s a tasty, filling dessert recipe that combines two of my favorite flavors – cinnamon and pecan. You can adjust this recipe in so many ways. Add in some extra almonds or pumpkin seeds, mix in some shredded, unsweetened coconut, or even add a little vanilla extract. Don’t be afraid to make your own version!

Almond flour is a gluten-free low-carbohydrate alternative to your regular flour. And antifungal ingredients like the coconut oil and cinnamon give it an antifungal kick to help maintain a healthy balance of microorganisms in your gut.

These little cakes are the perfect snacks for friends and family. You can make a large batch and freeze them too. Take them on a picnic, or just keep them in the house for those between-meal hunger pangs. Just remember to make enough!

4.3 from 280 votes
Cinnamon pecan crumb cake
Cinnamon Pecan Crumb Cakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 9 servings
Calories: 305 kcal
Author: Lisa Richards
  • 1 ½ cups pecans, chopped
  • ½ cup almond flour
  • ½ tsp. powdered stevia
  • 1 tsp. ground cinnamon
  • Pinch of salt
  • ¼ cup coconut oil, melted
  • 1 cup almond flour
  • 2 tsp. coconut flour
  • Pinch of salt
  • ¼ tsp. baking soda
  • Tbsp. ground cinnamon
  • 2 eggs
  • 1 tsp. powdered stevia
  • cup plain yogurt
  1. Preheat oven to 350 degrees F (177 degrees C). Brush an 8 x 8 inch baking pan with oil. Cut a piece of parchment paper the width of the bottom of the pan and long enough to overlap the two sides of the pan. Brush parchment paper with oil, set aside.
  2. To make crumb topping, add chopped pecans, almond flour, powdered stevia, salt, cinnamon, and melted coconut oil in a medium bowl. Stir to combine, chill.
  3. For the cake, start by adding the almond flour, coconut flour, salt, baking soda, and ½ Tbsp of the cinnamon in a large bowl. Whisk to combine, then set aside.

  4. In a small bowl, add the eggs, powdered stevia, and the remaining 1 Tbsp of cinnamon, and whisk until frothy. Add yogurt, then stir to combine.

  5. Add the liquid ingredients to the dry ingredients. Stir to thoroughly combine. Spoon your cake batter into the parchment paper in a oven dish, then evenly sprinkle with crumb topping.

  6. Bake the crumb cake for 20 minutes or until center is firm to the touch. Cool, and serve!

Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.

Filed under: Snacks, Desserts
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  1. Melissa says:

    Finally something I can try!! I have been looking for recipes that I am craving. I wish I could find an applesauce bran muffin, or an applesauce cake with some kind of glaze. Please post if you find one that looks and tastes yummy. Going to try this one out tonight!

  2. Laurie says:

    Looking forward to trying this – but a bit confused that cinnamon is listed twice, in both the topping ingredients and the cake ingredients?

    1. Lisa Richards says:

      Sorry that’s fixed now!

  3. Tiffany Joy says:

    Hello. What if I’m allergic to pecans and almonds? Any ideas for replacements?

    1. MM says:

      Walnuts – yum!

      1. Margaret fitzgerald says:

        I read walnuts are bad for a yeast free diet!

  4. Jessica says:

    Hey any alternatives to yogurt for dairy free option? Thanks!

    1. Lisa says:

      Dairy free yogurt.

    2. Melanee says:

      Yes, I’ve been having coconut yogurt. Quite yummy!

    3. SR says:

      I know this is from a little while ago, however, I’ve looked up dairy free yogurt online and the only few options I’m finding are ridiculously expensive! (Such as $30 for one 6 oz tub, or $30 for 12 count 6 oz tubs BUT with $100 shipping!)

      Does someone have affordable suggestions?

      1. Tina says:

        I get Forager cashewgurt at our local grocery store ($1.99 for 5.3 oz.) and I’ve used it in this recipe many times. I also use it as a sub for sour cream and greek yogurt in tons of other recipes.

  5. Shelly says:

    This recipe looks great. can’t wait to try it 🙂
    Is it possible to use liquid stevia instead of powder?

  6. Michelle Landry says:

    Did you mean 2 tsp of coconut flour in the cake part? or two cups?

    Thank you, Lisa. I really look forward to receiving your recipes and benefited greatly from your program.

    1. Joyce Hawkinson says:

      As a general rule, coconut flour should be a fraction of the base flour, so 2 tsp sounds about right. It absorbs a lot of liquid, so that’s another reason to keep the amount low.

  7. Rue Chiapetta says:

    Is there a substitute flour for this recipe?

  8. Tina says:

    I too would like to find out how to make these without the almond flour. Thanks for sharing these delicious recipes!

  9. Betsy says:

    Could you use coconut milk yogurt? Instead of diary?

    1. Nick says:

      To the above questions about non dairy yogurt–I used coconut milk yogurt with this recipe and it came out awesome 😀

      1. Tammie says:

        Where were you able to find coconut milk yogurt? I used pureed silken tofu but I think the yogurt would taste better.

        1. Meg says:

          make your own! check out the life regenerator on youtube for coco yogurt 🙂

  10. Charlene-Jade says:

    Can you use kefir instead of yogurt

    1. Lisa Richards says:


  11. mike says:

    My understanding is that these were Candida diet Recipes…yet there is Yogurt not specifying Kefir…Coconut flour,Almond flour….I am new to this site and feel it is very helpful and informative but understand a Candida diet to be free from flour,yogurt etc so am confused how this is an anti Candida recipe..?Ty

    1. Lisa Richards says:

      Plain yogurt and some types of flour are absolutely fine 🙂

    2. Kina says:

      Coconut flour is recomended for Candida diets( it is anti-fungal), Almond flour is listed as okay

    3. Karen Cross says:

      A strict Candida diet without the use of a Fungal/yeast enzyme can be limiting your success for recovery. However, I have been on a strict candida diet for one year and find no problems with Wallaby Greek Aussie Style yogurt. It is low glycemic and causes no issues when used in baking or putting over Candida approved fruits.

  12. Janice says:

    Do you recommend Bone Broth on the Anti-candida eating plan? If so, do you have any recipes on making the broths that you can share with me/us? Let me know. Thanks, Jan

  13. Lis says:

    I am using Nirvana’s stevia 100% pure extract powder. It seems that this is stronger than normal powdered stevia. Do you know how much I should use of this?

  14. Jennetta says:

    I just made this. It came out so much better than I expected!!! I’ve made a lot of alternative cakes and breads before and most of the time they don’t cook well and end up falling apart. This cake is spongy and moist and soooo yummy! It’s perfect. I did substitute xylitol for Stevia, and kefir for yogurt.

    1. Deb says:

      How much xylitol did you use? I made this using the stevia and it was too much. I would like to try the xylitol.

  15. Michelle says:

    I just made this… Is the topping suppose to be very very dry when it is done cooking? It just fell right off the cake. Hubby said it was good and he enjoyed it.

  16. Catherine says:

    I’m 17 years old and two weeks into this diet, and after spending a summer eating ice cream and fried food it’s a little bit of a shock to my system to cut that all out of my diet. This dessert could very possibly keep me sane in the process-I’m thrilled to have found it, it tastes awesome and I could easily eat it in one sitting.

  17. David says:

    I tried this but it came out tasting quite bland. Perhaps I didn’t add enough Stevia even though I followed the recipe thoroughly.

  18. Dana says:

    I started the Candida diet 1 week ago after sending my bloodwork in and getting results saying I should completely avoid candida foods because it is causing inflammation in my body. This is the FIRST dessert I have had, I was dying for one!! This turned out so great and I feel so wonderful that I can eat all of the ingredients in it. Thank you sooo much!

  19. Ulrika Hammar says:

    5 stars
    Hi from Sweden!
    Great reciep, they taste really good!

  20. Khia says:

    4 stars
    One of the most gorgeous desserts ive ever made. A little dry, and i have upped my sugar portion for the next two batches (Ie made it three times). Thinking about adding avocado to make it more ripe.

    1. Khia says:

      i mean add ripe avocado to make it more moist 😉

  21. jjkimber says:

    5 stars
    This is the first baking I’ve done with no flour or sugar that actually tastes good. Thank-you!!!

  22. Carmen says:

    5 stars
    I changed a few ingredients and this turned out great! I’m allergic to almonds so I swapped the almond flour out for tigernut flour. I also changed the coconut flour to 2 Tbs and added 1/4 cup of pumpkin puree. I am also allergic to eggs and I used flax eggs. I baked it for 30 minutes because the batter was pretty wet due to the pumpkin. It’s super delicious and tastes like a pumpkin cake!

  23. sue mc says:

    Making this regularly at the moment and I think my “tweaks” to the recipe are pretty good. I make 1.5 times quantity of the cake base as I think this makes a better ratio with the dry and rich nutty topping. I use xylitol – 1 tbsp in the topping, 2 tbsp in the cake. And the BEST one I think – I add the grated rind of an orange and a grated apple to the cake for really good flavour.
    For breakfast with yogurt and a few blueberries – perfect!

  24. Jordanna says:

    4 stars
    This looks amazing! However I can’t have any dairy (like ever again) and anything fermented (for the next few months at least). Plus I live in Mexico and coconut yogurt isn’t very accessible (if at all). Any ideas to replace the yogurt with nothing dairy nor yogurt based?

    1. Monique Grzelska says:

      You could try coconut cream

  25. Chris says:

    4 stars
    Tastes good although a bit dry & crumbly.

    The cake did not rise. Do you think the recipe should call for baking powder instead of baking soda?

    Any idea for a less dry topping? More coconut oil?

  26. Taphi says:

    5 stars
    This recipe is awesome!! This is my second week of being on this diet. I thought the recipe called for too much cinnamon, but it’s perfect!!
    Definitely making it again!!

  27. Kathryn says:

    5 stars
    This has been a go-to of mine for years. I tend to use less topping (add a dash of nutmeg and cloves!) and add a tiny bit more salt to the topping and the cake.
    I use the small bottle of white stevia powder from Trader Joe’s and use ~3/8 tsp vs the 1 tsp the recipe calls for. I also use ~33% less cinnamon (but my cinnamon is pretty potent!)
    I mix it in a food processor and bake for 18 mins max (not 20) but check the center for doneness. Enjoy!

  28. ANNA MOORE says:

    5 stars
    Does this need to be refrigerated?

  29. Catalina says:

    I can’t wait to make this, but with the highs into the 90s every day, it’s too hot to bake. But it’s on my list of goodies to bake when the temperature lowers.

    By the way, I admire your patience with all the queries, like what can I subsitute for yogurt? Nuts? Stevia? Flour? People, just google what can be substituted for a particular ingredient. You will be amazed at the information to be found on the internet.

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