BUTTER PECAN CAKE RECIPE

 

Sugar-Free Butter Pecan Cake

Ingredients:

For the Cake:

1 cup chopped pecans

1/2 cup unsalted butter, softened

1 cup sugar-free sweetener (like allulose or monk fruit blend)

3 large eggs

1 1/2 teaspoons vanilla extract

2 cups almond flour

1/4 cup coconut flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup heavy cream

1/2 cup unsweetened almond milk

For the Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

1 cup sugar-free powdered sweetener

1 teaspoon vanilla extract

1/4 cup heavy cream (adjust for consistency)

Instructions:

1. Toast the Pecans:

Preheat oven to 350°F (175°C).

Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.

2. Make the Cake Batter:

In a large bowl, beat butter and sweetener until fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Gradually mix dry ingredients into the wet ingredients, alternating with heavy cream and almond milk.

Fold in toasted pecans.

3. Bake:

Divide batter evenly into two greased 8-inch round cake pans.

Bake for 25-30 minutes or until a toothpick comes out clean.

Let cakes cool completely before frosting.

4. Make the Frosting:

Beat cream cheese and butter until smooth.

Add sweetener and vanilla, then gradually add heavy cream until smooth and spreadable.

5. Assemble the Cake:

Spread frosting between the layers and over the top and sides.

Garnish with extra toasted pecans if desired.

Would you like a variation, like a single-layer version or cupcakes?