1. Preheat oven to 350 degrees. Grease a 7 X 11 inch baking dish with butter.

For Streusel topping:

1. In small bowl, combine almond flour, coconut flour, coconut flakes, pecans, Swerve, cinnamon, and salt. Cut in the butter with a pastry blender, fork, or two knives until the butter pieces are the size of small peas. Set aside.

For Cream Cheese Layer:

1. In bowl of stand mixer, add softened cream cheese. Use hand mixer and mix until soft and fluffy.
2. Add Swerve and mix until well blended.
3. Add vanilla and heavy whipping cream. Mix until incorporated. Set aside.

For Cake batter:

1. In a medium mixing bowl, combine almond flour, Swerve, baking powder, baking soda, cinnamon, sea salt, and xanthan gum.
2. In a separate small bowl, mix together the melted butter, sour cream, eggs, and vanilla until well combined.
3. Add sour cream mixture to the dry ingredients and mix.
4. Spread half of batter into bottom of greased 7 X 11 inch dish.
5. Dollop cream cheese mixture on top of batter and spread across dish.
6. Add other half of batter on top of cream cheese layer and spread, covering all of the cream cheese mixture.
7. Sprinkle streusel topping over top. Cover dish lightly with aluminum foil. This will keep struesel from burning.
8. Place dish on middle rack in preheated oven. Bake for about 30 minutes.
9. Remove dish from oven and take off foil. Place back into oven and continue to bake for 30 minutes or until a toothpick comes out clean.
10. Allow to cool before serving.