Description
A delightful low-carb cake made with rich butter and pecans, perfect for ketogenic diets.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup erythritol or other keto-friendly sweetener
- 4 large eggs
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, beat the softened butter and erythritol together until creamy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, mix together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Stir in the vanilla extract and chopped pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before slicing and serving.
Notes
For serving, pair with whipped cream or sugar-free ice cream. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg