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Low-Carb Pecan Upside Down Cake
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Low Carb Pecan Upside Down Cake

This low-carb pecan upside down cake tastes like a pecan pie that has the crust on the top. The cake is buttery and melts in your mouth.
Course Dessert
Keyword pecan upside down cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 445kcal

Equipment

  • Mixing Bowls
  • Round Cake Pan

Ingredients

Pecan Topping

  • 1 1/2 cups Pecans chopped
  • 8 tbsp Butter
  • 1/2 cup Swerve Brown Sugar Substitute
  • 1/4 cup Sugar-Free Honey y
  • 1 pinch Salt

Cake

  • 2 1/2 cups Almond Flour
  • 3 large Eggs
  • 1/2 cup Sour Cream
  • 1/2 cup Melted Butter
  • 1/4 cup Almond Milk
  • 3 tsp Baking Powder
  • 1 tsp Vanilla
  • 2/3 cup Swerve Brown Sugar Substitute

Instructions

  • Add 8 Tbsp butter, ½ cup Swerve, ¼ C sugar free honey and a pinch of salt to a saucepan over medium low heat. Simmer until the mixture comes to a low frothy boil.
  • Remove the mixture from the heat and stir in the pecans.
  • Spread the mixture into the bottom of a well greased cake pan.
  • Blend together the cake ingredients in a mixing bowl until well combined and smooth.
  • Spread the cake batter over the topping mixture in the cake pan.
  • Bake for 30-35 minutes, or until a knife comes out clean when inserted into the center of the cake.

Notes

Calories: 445 Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.