DirectionsStep1Preheat the oven to 350 degrees.Step2Grease well with solid butter in a 12-cup capacity bundt pan.Step3Measure and sift the almond flour and place it in a large mixing bowl.Step4Measure the coconut flour and add to the large bowl with the sifted almond flour.Step5To the large bowl, add the baking powder and salt.Step6Using an electric beater, beat the softened butter and sugar substitute until light fluffy for a minimum of 5 minutes.Step7Next, add the vanilla extract.Step8Add the eggs one at a time. Be sure to combine well after each addition.Step9Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.Step10Fold in the heavy cream, then fold in the chopped pecans when well combined.Step11Add the batter to the well greased bundt pan.Step12Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.Step13Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.Step14While the cake cools completely on the baking rack, make the butter pecan icing.Step15Then drizzle the entire cake with the icing allowing it to seep into the cake.Step16Once the icing has been added, allow the cake to absorb the icing and set it for another 10 minutes before slicing and serving.Step17Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.Step18Melt the butter in a small saucepan over medium-high heat until golden brown.Step19To the hot butter, add chopped pecans and cook for about one minute, stirring constantly. Add the confectioner's sugar substitute, salt, and heavy cream.Step20Combine well and drizzle to the top of the cake while the icing is still warmIngredientsIngredients2 ½ cupsFinely Milled Almond Flour (measured and sifted)1 cupCoconut Flour1 cupUnsalted Butter (room temperature)5 Eggs (room temperature)1 ¼ cupsGranulated Sugar Substitute2 teaspoonsVanilla Extract2 teaspoonsBaking Powder0.38 teaspoonSea Salt½ cupHeavy Whipping Cream2 cupsPecans (chopped)½ cupButter Unsalted Butter¾ cupConfectioner's Sugar Substitute¼ cupHeavy CreamSee moreNutritionalNutritional245 Calories10 gTotal Fat78 mgCholesterol8 gCarbohydrate120 mgSodium6 gProteinFrom fittoservegroup.comRecipeDirectionsIngredientsNutritionalExplore furtherKeto Coconut Pecan Cake Dr. Bergdrberg.comEasy Keto Pecan Cake Recipe – Keto and Coketoand.coKeto Butter Pecan Cake, Best Homemade Cake For New …theopenmagazines.comButter Pecan Cookies - Low Carb, Keto, Gluten-Free - Joy …joyfilledeats.comKeto Butter Pecan Cheesecake — Recipe — Diet Doctordietdoctor.comRecommended to you based on what's popular • Feedback
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WebRemove and let cool. While the pie crust is cooling, in a saucepan over low heat, melt butter and 2 sweeteners together, stirring until they dissolve, maybe 2 minutes or so. Next …
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WebNov 14, 2021 · Pour egg mixture over the pecans. Arrange pecan halves on top of the filling. Place pie on a rimmed baking sheet, and form a foil collar around the edges of the crust. …
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WebNov 10, 2023 · How To Make Keto Pecan Pie. First Step: Grease a 9-inch pie pan and preheat the oven to 350 degrees F. Second Step: Using a food processor, add the …
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WebMelt the butter in a medium microwave-safe bowl. Add the vanilla, erythritol, cayenne pepper, salt and cinnamon to the melted butter mixture. Add the 4 cups of pecans and …
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