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Two notes that I will include is to use a sugar substitute that acts like sugar and will caramelize.. Erythritol is the best option for this.

Another thing I will say is to keep your eye on this! Check at 45 minutes in, then continue checking every 10 minutes. If it starts to burn, take it out. Since there is erythritol in it, it burns a bit easier.

What you’ll need:

  • 6 tbsp (75g) butter
  • 1 1/2 cups (150g) pecans – chopped
  • 1 1/2 cups (150g) almond flour
  • 1/2 tsp baking powder
  • salt
  • 1 tbsp cinnamon
  • 1/2 cup (100g) erythritol
  • 1 cup (236ml) heavy cream
  • 1 tbsp vanilla

TOPPING:

  • 1/2 cup (90g) Sukrin Gold (or another brown sugar substitute)
  • 1/8th (25g) erythritol
  • 1 cup (236ml) boiling water

My first cookbook is up on Amazon now – ‘Keto Cravings’

Preheat your oven to 350°F/175°C.

Place your butter in a 9×13 inch casserole dish and put in the oven to melt.

In a mixing bowl, whisk together your almond flour, erythritol, baking powder, vanilla and heavy cream. Set aside.

Once the butter is melted in your casserole dish, pour in the chopped pecans and spread evenly around the casserole dish.

Pour the almond flour batter on top of the pecans. Spread it around evenly but don’t whisk it all together. Just spread it!

Now to add the topping. Whisk together your Sukrin Gold and erythritol. Spread evenly on top of the almond flour batter.

Pour the boiling water on top (do not mix) and place in the oven.

Bake for 90 minutes. I realize that this sounds absurd, but the water needs to boil off and it will give you a nice caramel flavour. Keep your eye on it and check at 45 minutes, then every 10 minutes after. If it starts to smell like burning, take it out!

Take out and enjoy with keto ice cream or whipped cream!

This makes roughly 10 servings.

Nutritional Information per serving:

  • CALS: 342
  • FAT: 34.9
  • CARBS: 6.6
  • FIBRE: 3.4
  • NET CARBS: 3.2
  • PROTEIN: 5.5

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