Thu. Apr 18th, 2024
Keto Butter Pecan cake

Satisfy your sweet tooth while staying true to your low-carb lifestyle with this mouthwatering Keto Butter Pecan Cake. Packed with rich flavors of butter, toasted pecans, and a hint of vanilla, this cake is a delightful treat that won’t derail your ketogenic goals. Made with keto-friendly ingredients and without any added sugars, this cake allows you to enjoy a guilt-free indulgence without compromising on taste. Whether you’re celebrating a special occasion or simply looking for a decadent dessert to savor, this Keto Butter Pecan Cake is sure to impress both keto enthusiasts and dessert lovers alike. So, let’s embark on a delightful baking journey and create this low-carb masterpiece!

Servings: Makes approximately 12 slices

Ingredients:

For the Cake:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup erythritol or keto-friendly sweetener of choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (lightly toasted)

For the Butter Pecan Frosting:

  • 1 cup unsalted butter, softened
  • 1 cup powdered erythritol or keto-friendly powdered sweetener of choice
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (lightly toasted)

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol (or sweetener), baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the melted unsalted butter, eggs, unsweetened almond milk, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms.
  5. Fold in the chopped pecans into the cake batter.
  6. Divide the cake batter equally between the prepared cake pans.
  7. Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

For the Butter Pecan Frosting:

  1. In a mixing bowl, beat the softened unsalted butter until light and fluffy.
  2. Gradually add the powdered erythritol (or sweetener) and vanilla extract, continuing to beat until the frosting is smooth and creamy.
  3. Fold in the chopped pecans into the frosting.

Assembling the Keto Butter Pecan Cake:

  1. Place one of the cooled cake layers on a serving plate or cake stand.
  2. Spread a generous layer of the Butter Pecan Frosting over the top of the cake layer.
  3. Carefully place the second cake layer on top of the frosting.
  4. Frost the top and sides of the cake with the remaining Butter Pecan Frosting, creating a smooth and even layer.
Nutrition Facts per Serving (approximate values – 1 slice):
  • Calories: 374
  • Total Fat: 36g
  • Saturated Fat: 13g
  • Cholesterol: 112mg
  • Sodium: 224mg
  • Total Carbohydrate: 9g
  • Dietary Fiber: 4g
  • Sugars: 1g
  • Protein: 8g

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