Instructions

1. Grease a 10-inch springform pan with butter.
2. Wash, dry, and pit the cherries by removing the stem and holding the fruit between two fingers. Then use a chopstick or a pastry tip and gently press down into the pit and push it out of the cherry. Slice the cherries in half and set them aside.
3. Preheat oven to 350 degrees.
4. In a large bowl combine the sifted almond flour, coconut flour, sugar substitute, baking powder, and salt. Set aside.
5. Melt the butter and allow it to cool.
6. In a medium-sized bowl, combine the cooled melted butter, sour cream, lime extract, lime zest, and eggs until they are well combined. Set aside.
7. Add the wet mixture to the large bowl of dry ingredients. With a spatula mix the batter until well incorporated.
8. Fold in 1/2 of the sliced cherries into the batter.
9. Spread the batter to the prepared springform pan.
10. Prepare the streusel topping and then sprinkle on the surface of the coffee cake.
11. Add the remaining sliced cherries onto the surface of the cake pressing them gently onto the coffee cake.
12. Bake the cake for 35-45 or until the crumbs are lightly browned and an inserted toothpick comes out clean.
13. Allow the coffee cake to cool for 20 minutes on a baking rack before slicing and serving.
14. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Streusel Topping

1. In a small bowl, combine the granulated sugar substitute, almond flour, coconut flour, and salt.
2. To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.