Keto Butter Pecan Cake

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 3/4 cup granulated erythritol or monk fruit sweetener
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 2 tsp vanilla extract
• 1 tsp butter extract (optional for extra buttery flavor)
• 1 cup chopped pecans (toasted for more flavor)

For the Butter Pecan Topping:

• 1/4 cup unsalted butter
• 1/4 cup brown sugar substitute (like Swerve brown)
• 1/2 cup chopped pecans
• 1/2 tsp vanilla extract

Instructions:

1. Toast the Pecans (Optional but Recommended):
   In a dry pan, toast chopped pecans over medium heat for 3–5 minutes until fragrant. Set aside to cool.
2. Prepare the Cake Batter:
   • Preheat oven to 325°F (165°C).
   • In a bowl, mix almond flour, coconut flour, baking powder, and salt.
   • In another large bowl, cream softened butter with sweetener until fluffy.
   • Add eggs one at a time, beating well.
   • Mix in almond milk, vanilla, and butter extract.
   • Gradually add dry ingredients and fold in toasted pecans.
3. Bake the Cake:
   • Grease an 8” or 9” round cake pan or line with parchment paper.
   • Pour batter and spread evenly.
   • Bake for 35–40 minutes or until a toothpick comes out clean.
   • Let cool completely.
4. Make the Topping:
   • In a saucepan, melt butter and stir in brown sugar substitute.
   • Add pecans and vanilla. Cook for 2–3 minutes.
   • Spoon the warm topping over the cooled cake.

💡 Tips:

• Want it extra decadent? Add a dollop of keto whipped cream or drizzle with keto caramel.
• For cupcakes, divide batter into 12 portions and reduce baking time to ~20 minutes.