keto butter pecan cake

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:

1. Preheat your oven to 350°F. Grease an 8-inch cake pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the softened butter until light and fluffy. Add in the sour cream and beat until well combined.
4. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Slowly add the dry ingredients to the wet mixture and mix until well combined.
6. Fold in the chopped pecans.
7. 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.
8. Allow the cake to cool completely before frosting.

For the frosting:

1. Beat the softened butter and cream cheese together until light and fluffy.
2. Add in the powdered erythritol and vanilla extract and beat until well combined.
3. Fold in the chopped pecans.
4. Spread the frosting over the cooled cake.

Enjoy your delicious keto butter pecan cake!