- February 18, 2023
Ingredients:
- 1 1/2 cups pecans, chopped
- 1/4 cup unsalted butter
- 1/2 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- Spread the chopped pecans evenly in the bottom of the prepared cake pan.
- In a small saucepan, melt the 1/4 cup of butter over medium heat. Add the 1/2 cup of Swerve sweetener and stir until dissolved. Pour the mixture over the pecans in the cake pan.
- In a large mixing bowl, beat the 2 eggs until fluffy. Mix in the sour cream and vanilla extract.
- In a separate mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
- Cream the 1/2 cup of softened butter and 1/2 cup of Swerve sweetener together in another mixing bowl until light and fluffy.
- Add the 3 eggs to the butter mixture, one at a time, beating well after each addition.
- Gradually mix in the dry ingredients and heavy cream until well combined.
- Pour the cake batter over the pecan mixture in the cake pan, smoothing out the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 5 minutes before running a knife around the edges and inverting it onto a serving plate.
Enjoy your delicious keto pecan upside-down cake!
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Are these instructions accurate? Not sure what happens to the egg mixture in Step 4? You have eggs again in Step 7. Please confirm as it looks like a great cake. Thanks