Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients while alternating with almond milk. Mix until you have a smooth cake batter.
- Fold in the chopped pecans into the cake batter until evenly distributed.
- Divide the batter evenly between the two prepared cake pans.
- Bake the cakes in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter until smooth and creamy. Add the powdered erythritol and vanilla extract, and beat until well combined.
- Once the cakes are completely cooled, spread a layer of the cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Optionally, garnish the cake with some extra chopped pecans on top.
- Slice and serve this delicious Keto Butter Pecan Cake and enjoy your guilt-free treat!
Note: You can adjust the sweetness of the cake and frosting by adding more or less sweetener according to your taste preference.
