BUTTER PECAN PRALINE POKE CAKE

Keto Butter Pecan Praline Poke Cake: A Detailed Guide

Story of the Recipe

The Keto Butter Pecan Praline Poke Cake is a decadent dessert that brings together the rich flavors of butter pecan and praline in a low-carb, keto-friendly cake. Inspired by classic Southern desserts, this poke cake combines the smooth, nutty flavor of pecans with a sweet caramel-like praline topping, all while keeping within the constraints of a ketogenic diet. The concept of a poke cake—where the cake is poked and then filled with a delicious topping—adds a delightful texture and flavor contrast. This keto adaptation allows you to enjoy a beloved dessert without the high sugar and carb content, making it a perfect choice for special occasions or a luxurious treat any time.

Important Considerations, Tips, and Tricks

1. Cake Base: Use a low-carb cake mix or a homemade keto cake recipe to ensure the base is soft and fluffy. Almond flour is often used in keto cakes for its texture and low-carb content.
2. Pecans: Toasting the pecans before adding them to the cake enhances their flavor and adds a nice crunch.
3. Praline Sauce: Make sure the praline sauce is allowed to cool slightly before drizzling over the cake to achieve the right consistency.
4. Poking the Cake: Use the handle of a wooden spoon or a similar tool to poke holes in the cake. Be careful not to poke too deeply, as you want the filling to be absorbed into the cake without making it fall apart.
5. Chilling Time: Allow the cake to chill properly after adding the filling to ensure the flavors meld together and the cake sets properly.

Ingredients

• For the Cake:
  • 1 1/2 cups (150g) almond flour
  • 1/2 cup (50g) coconut flour
  • 1/2 cup (100g) granulated erythritol or other keto-friendly sweetener
  • 1/2 cup (115g) unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
• For the Praline Filling:
  • 1/4 cup (50g) granulated erythritol or other keto-friendly sweetener
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (50g) chopped pecans, toasted
• For the Topping:
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons granulated erythritol or other keto-friendly sweetener
  • 1/4 cup (25g) chopped pecans, toasted (for garnish)