Keto Coffee Cake

Preheat oven to 325 degrees F / 160 C. Line an 8 inch x 8 inch square cake tin with parchment paper and set aside.
In a medium mixing bowl whisk together the almond and coconut flours, erythritol, baking powder and salt.
In a separate bowl whisk together the eggs, vanilla extract, oil and heavy cream.
Pour the wet ingredients into the dry ingredients and fold through.
In a separate bowl mix together all streusel topping ingredients and rub together with fingers.
Pour half of the cake batter into the prepared cake tin.
Sprinkle half of the streusel topping over the batter and top with the remaining cake batter.
Finish off with the remaining streusel topping.
Bake in the oven for 25-30 minutes or until an inserted skewer comes out clean.
Allow the coffee cake to cool completely in the tin before removing and cutting into 16 pieces.