If you’re looking for a light, soft, and unique cake that is both keto-friendly and gluten-free, this pecan cake is the perfect treat for you! Made without any flour or flour substitutes, this cake offers a delightful texture and is both low in carbs and sugar. It’s the perfect dessert for those on a low-carb, grain-free, and gluten-free diet. Plus, it’s incredibly easy to make!
Ingredients:
- 340 grams pecan halves (about 3 cups)
- 4 large eggs (separate the yolks and whites)
- 1 cup (180 g) allulose, divided
Instructions:
- Preheat the Oven: Set your oven to 350°F (177°C). Grease an 8-inch round springform pan and line the bottom with parchment paper. No need to line the sides, but make sure they are well-greased.
- Prepare the Pecans: Pulse the pecan halves in a food processor until they form coarse crumbs.
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites using a stand mixer with the wire whisk attachment. Start at medium speed and beat for about 1 to 2 minutes until the eggs become foamy. Gradually add ½ cup of allulose, then increase the speed to high. Continue beating for about 3 minutes until the mixture thickens and forms stiff peaks.
- Beat the Egg Yolks: In a separate bowl, add the egg yolks and the remaining allulose. Beat at the highest speed until the mixture doubles in volume and becomes a pale yellow color.
- Combine the Mixtures: Gently fold the crushed pecans into the egg yolk mixture. The batter will be thick, like a paste. Then, fold the egg whites into the yolk and pecan mixture in 4 batches, making sure to gently mix them until no white streaks remain.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for about 30-35 minutes (if you’re using regular sugar, you may need to bake for 40-45 minutes). The cake should be a dark golden brown on top, and when you insert a toothpick, it should come out clean. Let the cake cool in the pan for about 30 minutes or until mostly cool to the touch.
- Release the Cake from the Pan: Carefully use a spatula to loosen the sides of the cake from the pan. Once the cake is cooled, release the pan. Be cautious not to wait too long, as the cake may start to stick to the sides, making it harder to release.
- Serve: Let the cake cool completely before slicing and serving. For an extra touch, dust the cake with powdered allulose before serving for a sweet finishing touch.
Notes:
- Pecans: The recipe calls for baking pecans, so ensure they’re not salted or roasted.
- Allulose: This recipe works best with allulose or regular granulated sugar. It doesn’t work well with other low-carb sweeteners like erythritol or monk fruit.
- Measurement Tips: The 340 grams of pecans is about 3 cups. However, for accuracy, it’s best to use a kitchen scale.
Nutrition (Per Serving):
- Calories: 264 kcal
- Carbohydrates: 22g
- Protein: 6g
- Fat: 26g
- Saturated Fat: 3g
- Sodium: 28mg
- Fiber: 3g
- Sugar: 1g
- Carbs from Allulose: 17g
- Net Carbs: 2g
For those following the keto diet, be sure to look at net carbs instead of just the total carbs. The net carbs exclude fiber and carbs from sugar alcohols and allulose, making this dessert even more keto-friendly.
Why This Cake Works for You:
This pecan cake is not only a delicious dessert but also a healthy option for those on a keto or low-carb diet. It’s free from flour, grains, and gluten, making it a great choice for anyone avoiding gluten.
Plus, with only 2 net carbs per serving, it’s a perfect treat to satisfy your sweet cravings without the guilt! Enjoy a slice of this guilt-free cake anytime you’re craving something rich and satisfying.
FAQ
What are the key ingredients for the keto pecan cake?
The key ingredients for the keto pecan cake include pecan halves, large eggs (separated into whites and yolks), and allulose (a sugar substitute). The cake is free from flour and is keto-friendly, low in carbs, gluten-free, and grain-free.
Can I use a different sweetener instead of allulose?
While this recipe works best with allulose or regular granulated sugar, it doesn’t work as well with other low-carb sweeteners like erythritol or monk fruit. Allulose helps create the right texture and sweetness in this particular recipe.
How many servings does this keto pecan cake recipe yield?
This recipe yields approximately 12 servings depending on the size of each slice. Each slice has about 2 net carbs making it suitable for a keto or low-carb diet.
What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to grease it well and line the bottom with parchment paper to help release the cake after baking.
How can I store the leftover keto pecan cake?
Store the leftover pecan cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for longer storage, up to 5 days. For longer storage, you can freeze the cake slices and thaw them as needed.
