- Ingredients:
- For the Cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered erythritol or any keto-friendly sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans
- For the Butter Pecan Glaze:
- 1/4 cup unsalted butter
- 1/4 cup chopped pecans
- 1/4 cup powdered erythritol or any keto-friendly sweetener
- 1/2 teaspoon vanilla extract
- Instructions:
- For the Cake:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a standard-sized loaf pan.
- Mix Dry Ingredients:
- In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- Cream Butter and Sweetener:
- Add Eggs and Extracts:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in Pecans:
- Gently fold in the chopped pecans.
- Bake:
- Transfer the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- For the Butter Pecan Glaze:
- Prepare Glaze:
- In a small saucepan, melt butter over medium heat. Add chopped pecans and cook until they are toasted and fragrant.
- Sweeten and Flavor:
- Stir in powdered erythritol and vanilla extract. Cook for an additional 1-2 minutes until the sweetener is dissolved.
- Glaze the Cake:
- Drizzle the warm glaze over the cooled pound cake.
- Slice and Serve:
- Once the glaze has set, slice the cake and serve.
- Enjoy your Keto Butter Pecan Pound Cake! Adjust sweetness according to your preference, and ensure all ingredients align with your keto dietary goals.