KETO Pecan-o-lada Cake

What seems to be a new series of baking (mini KETO cakes), I’ve created another fabulous EASY microwavable cake with really low net carbs. You’ll need to add up the carbs from your ingredients, but my calculation is around 3 net carbs for each cake. This recipe makes 2 individual size Bundt cakes- or you can make them in a coffee mug. I purchased my molds at Aldi.

Cake Ingredients:

  • 1 T. Butter, melted
  • 1/4 C. Carbquick (my preference) OR Almond Flour (fine)
  • 2 T. Unsweetened Coconut
  • 1/4 C. Xylitol
  • 1/4 tsp. Baking Powder
  • 2 T. Heavy Whipping Cream
  • 1 Egg
  • 1/8th tsp. Banana Extract/Flavoring
  • 1/8 tsp. Rum Extract/Flavoring

Icing Ingredients:

  • 1 T. Butter, melted
  • 2 T. Cream Cheese, softened
  • 1/8th tsp. Rum Extract/Flavoring
  • 1 1/2 T. Xyltiol
  • 2 T. Heavy Whipping Cream

Topping: 2 T. Pecans, chopped

Grease your cake pans (or coffee cups) with a butter spray and set aside. In a bowl, mix all of the cake ingredients. Pour 1/2 of the mixture into one pan (coffee cup) and the rest in the other. Microwave one at a time for 45 seconds. Let it cool for atleast 1 minute before turning out onto a plate. Repeat to cook the other cake.

Let’s make the icing….

If you have a small blender, you can use it to make the icing, or you can just use a whisk. Mix the ingredients for the icing, beating well. Pour 1/2 of the icing onto each cake. Sprinkle nuts on top. ENJOY!

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