Pecan Praline Cake

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol (or your preferred sweetener)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk (or any low-carb milk)
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the Pecan Praline Topping:

• 1 cup pecan halves
• 1/2 cup butter
• 1/4 cup heavy cream
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. Make the Cake:
   • In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
   • In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
   • Add the wet ingredients to the dry ingredients and mix until smooth.
   • Pour the batter into the prepared cake pan and spread it evenly.
   • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Remove from the oven and let the cake cool completely in the pan.
3. Make the Pecan Praline Topping:
   • In a saucepan, melt the butter over medium heat.
   • Add the heavy cream, erythritol, and salt, and stir until everything is well combined.
   • Bring the mixture to a gentle simmer, stirring occasionally, until it thickens (about 3-4 minutes).
   • Remove from heat and stir in the vanilla extract and pecans.
4. Assemble the Cake: Once the cake has cooled, pour the pecan praline topping over the top, spreading it evenly.
5. Serve: Let the cake set for about 10-15 minutes so the topping can firm up, then slice and enjoy!