Preheat oven to 350 degrees. Prepare an 8" or 9" square baking dish with parchment paper or non-stick baking spray.
In a small bowl prepare cinnamon pecan crumble. Mix together chopped pecans, almond flour, coconut oil, maple syrup, coconut brown sugar and cinnamon. Once fully combined, set aside.
In a large bowl, prepare cake. Cream together coconut oil, Greek yogurt, coconut sugar, coconut brown sugar, eggs and vanilla. Set aside once fully mixed.
In another large bowl, combine almond flour, coconut flour, baking powder, baking soda, salt and cinnamon. Once fully combined, add to wet ingredients. Mix together until incorporated.
Spoon ½ of the cake batter into the prepared baking dish. If needed, spread batter evenly throughout the pan with a spoon (doesn’t have to be perfectly even). Sprinkle ½ of the cinnamon pecan crumble over the batter. Spoon remaining batter on top. To finish it off, top with remaining cinnamon pecan crumble.
Bake for 45-55 minutes.