Ingredients
• Cake: 2 ½ cups superfine almond flour, ½ cup plain Greek yogurt, ⅓ cup sugar-free granulated sweetener (erythritol or monk fruit), 3 large eggs or flax eggs, ¼ cup melted coconut oil or light butter, 1 tsp vanilla extract + ½ tsp butter extract, 1 ½ tsp baking powder, pinch sea salt, ½ cup toasted pecans, chopped
• Brown Butter: 2 tbsp light butter or coconut oil, melted until golden and nutty
• Frosting: 4 oz light cream cheese softened, ¼ cup plain Greek yogurt, 2-3 tbsp sugar-free powdered sweetener, ½ tsp vanilla + ½ tsp butter extract, pinch salt, ¼ cup toasted pecans for garnish
Instructions
• Preheat oven to 325°F (165°C). Line an 8×8 pan or 9-inch round pan with parchment paper.
• For brown butter: melt butter in a small skillet over medium heat, stirring until golden and fragrant (2-3 mins); cool slightly.
• Whisk almond flour, baking powder, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, sweetener, eggs, melted coconut oil, vanilla, butter extract, and cooled brown butter until smooth and creamy.
• Gently fold wet into dry ingredients until just combined; carefully stir in toasted pecans for that signature buttery crunch.
• Pour batter into prepared pan, smooth the top, and bake 28-32 mins until golden and a toothpick comes out clean.
• Cool completely before frosting. For frosting: beat cream cheese and Greek yogurt until fluffy; add sweetener, extracts, and salt, whipping until silky.
• Spread frosting over cooled cake, garnish with extra toasted pecans, slice, and enjoy this rich, low-carb indulgence!
• For brown butter: melt butter in a small skillet over medium heat, stirring until golden and fragrant (2-3 mins); cool slightly.
• Whisk almond flour, baking powder, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, sweetener, eggs, melted coconut oil, vanilla, butter extract, and cooled brown butter until smooth and creamy.
• Gently fold wet into dry ingredients until just combined; carefully stir in toasted pecans for that signature buttery crunch.
• Pour batter into prepared pan, smooth the top, and bake 28-32 mins until golden and a toothpick comes out clean.
• Cool completely before frosting. For frosting: beat cream cheese and Greek yogurt until fluffy; add sweetener, extracts, and salt, whipping until silky.
• Spread frosting over cooled cake, garnish with extra toasted pecans, slice, and enjoy this rich, low-carb indulgence!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 30 mins, Total Time : 45 mins (+ cooling), Servings : 12, Calories : 185, Net Carbs: 5g, Fats: 16g, Protein: 8g
Prep Time : 15 mins, Cook Time : 30 mins, Total Time : 45 mins (+ cooling), Servings : 12, Calories : 185, Net Carbs: 5g, Fats: 16g, Protein: 8g