Keto Pecan Cake
This delicious Passover cake is leaven-free and dairy-free. The cake batter is made from finely ground pecans, healthy coconut oil, warm cinnamon, and eggs. The yolks are directly incorporated into the ground pecans, but the egg whites are whipped until fluffy and then gently folded into the cake batter. The resulting texture of the cake is moist with bits of crunch; it is absolutely delicious! Feel free to serve it with whipped cream or whipped coconut cream and fresh berries. The cake may be small in size, but the cake can be cut into 16 slices (enough for a small gathering of people).
How to Make It
Step 1
Preheat an oven to 350 F and grease an 8” cake pan with coconut oil. Place whole pecans in the bowl of a large food processor.
Step 2
Process the nuts until they are finely ground, stopping before the ground nuts start clumping together and forming a nut butter. It is okay if there are a few larger pieces and helps the cake retain a nice texture.
Step 3
Add the ground nuts to a large mixing bowl. Add the cinnamon, melted coconut oil, kosher salt, and vanilla extract.
Step 4
Separate the eggs and add the yolks to the mixing bowl. Mix the mixture well until well combined. Make sure there is no dry mixture at the bottom of the bowl.
Step 5
Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until the egg whites come to a stiff peak. You can occasionally check the egg whites by lifting the whisk attachment out of the egg whites to assess their process. You do not want to overwhip and create dry, brittle egg whites.
Step 6
Once stiff peaks form, take ⅓ of the mixture and add it to the pecan mixture. Gently mix it in. Then take the remaining egg white mixture and fold it gently to preserve as many air bubbles as possible.
Step 7
Pour the cake batter into the greased cake pan.
Step 8
Bake for 35 minutes or until the cake is browned and set. Allow to cool to room temperature and chill in the refrigerator until ready to serve. Run a knife around the outer edges of the cake and invert it onto a cutting board.
Step 9
Slice the cake into 16 slices. Decorate with whipped cream (dairy or non-dairy) and fresh berries, if desired.
Ingredients
- Pecans
15 oz
- Cinnamon
1 teaspoon
- Coconut oil
9 tablespoon
- Raw egg
7 large
- Salt
1 teaspoon
- Vanilla extract
1.5 teaspoon