Keto Butter Pecan Cake
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup erythritol or other keto-friendly sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
For the Butter Pecan Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered erythritol or other keto-friendly powdered sweetener
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
For the Butter Pecan Frosting:
- In a mixing bowl, beat the softened butter until creamy.
- Add the powdered erythritol and vanilla extract. Beat until smooth and well combined.
- Toast the chopped pecans in a dry skillet over medium heat until fragrant and slightly golden. Let them cool.
- Fold the toasted pecans into the frosting.
Assembly:
- Once the cake is completely cool, spread the butter pecan frosting evenly over the top.
- Optionally, sprinkle some additional chopped pecans on top for decoration.
- Slice and enjoy your keto-friendly Butter Pecan Cake!
Nutritional Information (Approximate, per serving):
- Calories: ~300 kcal
- Total Carbohydrates: ~6-8g
- Dietary Fiber: ~3g
- Net Carbs: ~3-5g
- Protein: ~7g
- Fat: ~28g