keto butter pecan cake

Instructions

1. Preheat the oven to 350 degrees.
2. Grease well with solid butter in a 12-cup capacity bundt pan.
3. Measure and sift the almond flour and place it in a large mixing bowl.
4. Measure the coconut flour and add to the large bowl with the sifted almond flour.
5. To the large bowl, add the baking powder and salt.
6. Using an electric beater, beat the softened butter and sugar substitute until light fluffy for a minimum of 5 minutes.
7. Next, add the vanilla extract.
8. Add the eggs one at a time. Be sure to combine well after each addition.
9. Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.
10. Fold in the heavy cream, then fold in the chopped pecans when well combined.
11. Add the batter to the well greased bundt pan.
12. Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.
13. Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.
14. While the cake cools completely on the baking rack, make the butter pecan icing.
15. Then drizzle the entire cake with the icing allowing it to seep into the cake.
16. Once the icing has been added, allow the cake to absorb the icing and set it for another 10 minutes before slicing and serving.
17. Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.

Keto Butter Icing

1. Melt the butter in a small saucepan over medium-high heat until golden brown.
2. To the hot butter, add chopped pecans and cook for about one minute, stirring constantly. Add the confectioner’s sugar substitute, salt, and heavy cream.
3. Combine well and drizzle to the top of the cake while the icing is still warm.