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:

1. Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
2. In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. 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:

1. In a mixing bowl, beat the softened butter until creamy.
2. Add the powdered erythritol and vanilla extract. Beat until smooth and well combined.
3. Toast the chopped pecans in a dry skillet over medium heat until fragrant and slightly golden. Let them cool.
4. Fold the toasted pecans into the frosting.

Assembly:

1. Once the cake is completely cool, spread the butter pecan frosting evenly over the top.
2. Optionally, sprinkle some additional chopped pecans on top for decoration.
3. 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