Introduction:
Indulge your taste buds in the divine symphony of flavors with our Keto Butter Pecan Cake – a creation that effortlessly marries moist texture, a tender crumb, and the rich essence of buttery pecans. This culinary masterpiece, adorned with a luscious butter pecan icing, transcends the boundaries of traditional desserts. Join us on a delightful journey as we guide you through the steps of creating this delectable treat.
Ingredients Unveiled:
The foundation of any exceptional recipe lies in its ingredients. Our Keto Butter Pecan Cake boasts a blend of finely milled almond flour, coconut flour, and unsalted butter, creating a harmonious balance. The inclusion of eggs, granulated sugar substitute, vanilla extract, baking powder, and a pinch of sea salt transforms this cake into a symphony of flavors. To enhance the decadence, heavy whipping cream and chopped pecans are introduced, elevating the texture and taste.
The Art of Preparation:
Step into the kitchen and let the magic begin. A meticulously preheated oven awaits, set to 350 degrees. A bundt pan, generously greased with solid butter, becomes the canvas for your creation. In a large mixing bowl, almond flour and coconut flour unite, followed by the addition of baking powder and salt. The electric beater takes center stage, whipping the softened butter and sugar substitute into a light, fluffy concoction. Vanilla extract and eggs join the dance, creating a velvety batter that envelopes the dry ingredients. The crescendo arrives as heavy cream and chopped pecans intertwine, resulting in a batter that promises sheer indulgence.
Baking Symphony:
With the batter nestled in the bundt pan, the oven becomes the stage for a 35-40 minute baking performance. The aroma of the cake wafting through the kitchen is an invitation to savor the impending delight. A toothpick emerges clean, signaling the completion of this baking masterpiece.
Butter Pecan Icing Extravaganza:
As the cake cools on the baking rack, a sumptuous Butter Pecan Icing is crafted. Butter, pecans, confectioner’s sugar substitute, salt, and heavy cream unite in a small saucepan, creating a golden elixir. Drizzled over the cooled cake, this icing becomes the crowning glory, allowing its warmth to seep into every crevice.
Culinary Artistry Unleashed:
The final act reveals a cake adorned with a decadent icing, ready to be sliced and served. As each bite unveils layers of texture and flavor, you’ll discover why this Keto Butter Pecan Cake is not just a dessert – it’s a celebration of culinary artistry.
Storage and Versatility:
Embrace the convenience of storing leftovers in the refrigerator for up to 5 days or freezing them for a future indulgence. The versatility of this cake shines as it adapts to various occasions, from intimate gatherings to grand celebrations.
Nutritional Insight:
As you savor each forkful, rest assured that the nutritional aspect aligns with your dietary goals. With meticulous attention to detail, our recipe provides a breakdown of calories, fats, proteins, and carbohydrates per serving, ensuring an informed culinary experience.
Conclusion:
In conclusion, our Keto Butter Pecan Cake transcends the ordinary, offering a journey of flavors, textures, and culinary excellence. This recipe isn’t just a guide; it’s an invitation to immerse yourself in the joy of creating and savoring a dessert that elevates the art of baking.
Keto Butter Pecan Cake
yield: 20
prep time: 15 MINUTES
cook time: 35 MINUTES
additional baking time: 5 MINUTES
total time: 1 HOUR
This keto butter pecan cake is deliciously moist, has a tender crumb texture, and is packed with buttery pecans. If that’s not enough, it features a butter pecan icing that makes it irresistible.
Ingredients
2 1/2 cups of finely milled almond flour, measured and sifted
1 cup of coconut flour
1 cup of unsalted butter, room temperature
5 eggs, room temperature
1 1/4 cups of granulated sugar substitute,
2 teaspoons of vanilla extract
2 teaspoons of baking powder
1/4 teaspoon of sea salt
1/2 cup of heavy whipping cream
1/2 cup of chopped pecans
Keto Butter Pecan Icing
1/2 cup butter unsalted butter
1 1/2 cups of chopped pecans
3/4 cup of confectioner’s sugar substitute
1/4 cup of heavy cream
1/8 teaspoon sea salt
Instructions
Preheat the oven to 350 degrees.
Grease well with solid butter in a 12-cup capacity bundt pan.
Measure and sift the almond flour and place it in a large mixing bowl.
Measure the coconut flour and add to the large bowl with the sifted almond flour.
To the large bowl, add the baking powder and salt.
Using an electric beater, beat the softened butter and sugar substitute until light fluffy for a minimum of 5 minutes.
Next, add the vanilla extract.
Add the eggs one at a time. Be sure to combine well after each addition.
Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.
Fold in the heavy cream, then fold in the chopped pecans when well combined.
Add the batter to the well greased bundt pan.
Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.
While the cake cools completely on the baking rack, make the butter pecan icing.
Then drizzle the entire cake with the icing allowing it to seep into the cake.
Once the icing has been added, allow the cake to absorb the icing and set it for another 10 minutes before slicing and serving.
Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Keto Butter Icing
Melt the butter in a small saucepan over medium-high heat until golden brown.
To the hot butter, add chopped pecans and cook for about one minute, stirring constantly. Add the confectioner’s sugar substitute, salt, and heavy cream.
Combine well and drizzle to the top of the cake while the icing is still warm.
Nutrition Information:
YIELD: 20 SERVING SIZE: 1
Amount Per Serving: CALORIES: 245TOTAL FAT: 21gSATURATED FAT: 9.9gCHOLESTEROL: 78mgSODIUM: 120mgCARBOHYDRATES: 8gNET CARBOHYDRATES: 4gFIBER: 4gSUGAR: .1gPROTEIN: 6.2g