Pecan Upside Down Cake

Ingredients:

• For the Topping:
  • 1/2 cup butter (unsalted)
  • 1/4 cup Swerve brown sugar (or any keto-friendly brown sugar substitute)
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
• For the Cake:
  • 2 cups almond flour
  • 1/2 cup Swerve granular sweetener (or any keto-friendly sweetener)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1/4 cup unsweetened almond milk (or any keto-friendly milk)
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a round cake pan (9-inch works well) and line the bottom with parchment paper for easy removal.
2. Make the Topping:
   • In a medium saucepan, melt the butter over medium heat.
   • Stir in the Swerve brown sugar and vanilla extract, allowing it to melt and combine for about 2-3 minutes.
   • Add in the chopped pecans and stir well to coat. Cook for another 1-2 minutes until the mixture is smooth and bubbly.
   • Pour this pecan mixture into the prepared cake pan, spreading it evenly over the bottom.
3. Make the Cake:
   • In a large bowl, whisk together the almond flour, Swerve granular sweetener, baking powder, and salt.
   • In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
   • Add the wet ingredients to the dry ingredients and mix until fully combined and smooth.
4. Assemble the Cake:
   • Pour the cake batter over the pecan topping in the cake pan. Smooth the top with a spatula.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Flip:
   • Let the cake cool in the pan for 10 minutes before flipping it over onto a plate. Be careful as the topping will be hot and sticky.
   • Remove the parchment paper, and the pecans will be beautifully caramelized on top.
6. Serve: Slice and enjoy your keto-friendly Pecan Upside Down Cake!