Pre-heat oven to 350 degrees. Butter a 10-inch spring-form cake pan.
For topping, in a small bowl combine sugar substitute, almond flour, coconut flour, pecans, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in butter until the mixture resembles coarse crumbs. Set aside.
In a large mixing bowl, combine almond flour, coffee, sugar substitute, spices, baking powder, baking soda, sea salt.
In a small bowl, stir cooled melted butter, sour cream, and eggs until they are well mixed.
Fold butter and sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread batter into 10 inch spring-form pan and sprinkle the crumb topping over the cake.
Place crumb topping into batter of cake.
Bake cake for 45 minutes to 1 hour, or until crumbs are lightly browned and until an inserted fork comes out clean.
Cool cake for 10-20 minutes before slicing and serving.