Ingredients:

  • 1 cup (2 sticks) Unsalted Butter
  • 1 cup (110 g) Pecan Halves, coarsely chopped
  • 1 ½ cups (300 g) Granulated Keto Sweetener (Monk Fruit or Erythritol blend)
  • 4 Large Eggs, room temperature
  • 2 cups (240 g) Almond Flour, finely ground
  • ¼ cup (30 g) Coconut Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Xanthan Gum
  • ¼ cup (60 ml) Heavy Cream, room temperature
  • 1 tablespoon Vanilla Extract
  • ½ teaspoon Fine Sea Salt
  • ½ cup (60 g) Powdered Keto Sweetener, sifted (for glaze)
  • 2–3 tablespoons Heavy Cream or Water (for glaze)

Instructions:

  1. Brown the Butter: Melt the 1 cup of butter in a saucepan over medium heat. Cook, stirring constantly, until the milk solids turn golden brown and the butter smells nutty. Pour into a heatproof bowl immediately and allow to cool until soft but not liquid (about 10–15 minutes). Reserve 1 tablespoon of this cooled brown butter for the glaze.
  2. Toast Pecans: Lightly toast the chopped pecans in a dry pan until fragrant. Set aside to cool completely.
  3. Prepare Pan: Preheat oven to 325°F (160°C). Grease the 9-inch Bundt pan thoroughly and dust with a small amount of additional almond flour to prevent sticking.
  4. Combine Dry: In a large bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt.
  5. Creaming: Using a stand mixer fitted with the paddle attachment, cream the cooled brown butter and the granulated keto sweetener on medium speed until light and fluffy (3–5 minutes).
  6. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the bowl frequently. Add the vanilla extract and mix briefly.
  7. Incorporate Dry: Reduce the mixer speed to low. Gradually add the dry ingredient mixture in three separate additions, alternating with the heavy cream (start and end with the dry mixture). Mix only until just combined to avoid deflating the batter.
  8. Fold in Pecans: Gently fold in ¾ cup of the toasted pecans using a rubber spatula.
  9. Bake: Spoon the batter evenly into the prepared Bundt pan. Bake for 65–70 minutes, or until a thin wooden skewer inserted into the centre comes out clean.
  10. Initial Cooling: Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert: Carefully invert the cake onto the wire rack to finish cooling completely (about 30 minutes).
  12. Make Glaze: Whisk together the sifted powdered keto sweetener, the reserved tablespoon of brown butter, and 2 tablespoons of heavy cream or water. Add more liquid slowly if a thinner consistency is desired.
  13. Decorate: Drizzle the glaze generously over the cooled cake. Sprinkle the remaining ¼ cup of toasted pecans over the glaze while it is still wet. Allow the glaze to set before slicing.