Whisk almond flour, coconut flour or oat fiber, sweetener, baking powder, cinnamon, and salt in a large bowl. Use a hand mixer to beat in the melted butter, eggs, and extracts. Set the cake batter aside.
To prepare the filling, use a hand mixer to whip the cream cheese and sweetener. When it is smooth and creamy, add the egg and vanilla and whip lightly until just combined. Do not over mix.
Pour half the cake batter into greased baking dish and use a spatula to smooth it into a layer. Top with dollops of the cream cheese mixture, using a spatula to gently spread the filling as evenly as possible.
Dollop the remaining cake layer over the top of the cream cheese layer. Smooth the top layer over the cream cheese until the cheesecake layer is mostly covered.
Sprinkle the pecans, cinnamon, and sweetener over the entire dish. Mix the maple extract, if using, with the melted butter and pour over the top of the coffee cake making sure to coat as much of the surface as possible.
Bake for 45-50 minutes or until the top is deep golden brown and just set. The coffeecake may still be slightly jiggly in the center, but will firm up as it cools. Let cool at least 15-20 minutes before serving.
Nutrition
Nutrition Facts
Cinnamon Cheesecake Coffee Cake
Amount per Serving
Calories
304
% Daily Value*
Fat
28.9
g
44
%
Carbohydrates
5.2
g
2
%
Fiber
2.5
g
10
%
Protein
8.8
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.