2tbspheavy creammore if needed to obtain desired consistency
1/3cupchopped roasted pecans
Preheat oven to 325 degrees.
In a large mixing bowl whisk together almond flour, coconut flour, Monkfruit sweetener, baking powder, and salt.
In a large 4 cup glass measuring cup, whisk together eggs, vanilla, water, and heavy cream.
Make a well in center of dry ingredients. Add egg mixture and butter to dry ingredients and stir to combine.
Remove 1 cup of batter from bowl and place in a smaller mixing bowl. Add 1/2 teaspoon cinnamon and 2 tbsp pecan pie almond butter to batter. Stir to combine.
Add plain batter to baking dish and spread to cover bottom of pan.
Place dollops of almond butter batter on top and swirl batter with a knife.
Bake in 350 degree oven for 30-40 minutes or until toothpick comes out with just a few moist crumbs.
Remove from oven and let cool at least 30 minutes.
While cake is cooling, add Swerve 1/2 cup confectioners sweetener, 2 tbsp melted butter, 2 tbsp heavy cream, and 1/2 tsp vanilla extract to mixing bowl. Stir until well combined. Add more heavy cream as needed to obtain desired consistency. Drizzle over baked cake.
Sprinkle with chopped pecans.
Store any leftover cake on the counter for up to 3 days or in the refrigerator up to 1 week.
You can easily substitute regular almond butter if you don't have the Pecan Pie Almond Butter. If you wish, just add a tablespoon of chopped pecans, a teaspoon of sweetener, and about 1/4 tsp cinnamon to your regular almond butter.