Here’s a recipe for a keto butter pecan cake:
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup chopped pecans
For the frosting:
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions:
- Preheat your oven to 350°F. Grease an 8-inch cake pan with butter or cooking spray.
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the softened butter until light and fluffy. Add in the sour cream and beat until well combined.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Slowly add the dry ingredients to the wet mixture and mix until well combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
For the frosting:
- Beat the softened butter and cream cheese together until light and fluffy.
- Add in the powdered erythritol and vanilla extract and beat until well combined.
- Fold in the chopped pecans.
- Spread the frosting over the cooled cake.
Enjoy your delicious keto butter pecan cake!