Keto Butter Pecan Bundt Cake
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Keto Butter Pecan Bundt Cake
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This makes a total of 16 servings of Keto Butter Pecan Bundt Cake. Each serving comes out to be 336 calories, 31.3g fats, 3.2g net carbs, and 8.6g protein.
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Ingredients
Buttered Pecans:
- 1 ½ cup pecans finely chopped
- 2 tablespoon allulose
- 1 tablespoon butter
- ½ teaspoon salt
Cake:
- 2 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup unflavored whey protein powder
- 1 tablespoon baking powder
- ½ cup butter softened
- ⅔ cup allulose
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- ⅔ prepared buttered pecans mixture
Frosting:
- 8 ounce cream cheese softened
- ¼ cup butter softened
- ½ cup allulose powdered
- ¼ cup heavy cream room temperature
- 1 teaspoon vanilla extract
- ⅓ prepared buttered pecans mixture
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Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 325F.
- In a skillet over medium heat, add the pecans and allulose. Cook until lightly toasted and fragrant, stirring constantly, about 3 minutes. Add in the butter and salt, allowing butter to melt. Toss together and set aside.
- In a bowl, combine the almond flour, coconut flour, protein powder, and baking powder. Whisk together well until no lumps are formed.
- In a separate bowl, beat the butter and allulose together until light and creamy, then beat in the eggs and vanilla extract.
- Slowly add the almond flour mixture into the wet, beating as you add. Then slowly add in the almond milk until the consistency is smooth.
- Add about 2/3 of the buttered pecan mixture to the batter and fold until combined well. Transfer the batter to a prepared bundt pan and bake for 45-50 minutes or until the top is golden brown.
- Allow the cake to cool for 30 minutes, then remove it from the pan and place it on a wire rack to cool completely.
- In a bowl, beat the cream cheese and butter until smooth. Beat in the powdered allulose until well combined. Add the heavy cream and vanilla, and mix until just combined.
- Spread the frosting generously over the top of the cooled cake.
- Sprinkle the remaining leftover buttered pecan mixture over the top of the frosting. Cut, serve, and enjoy! Any leftovers can be covered and stored in the refrigerator for 5-7 days.
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