Toasted Pecan Cake with Maple Frosting
12.0g
Net Carbs
10.4g
Protein
54.6g
Fat
5.5g
Fiber
583
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 6 tablespoons Unsalted Butter Stick
- 1 large Egg Yolk
- 1 1/2 cups Salted Butter Stick
- 1/2 teaspoon Baking Soda
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/2 cup, half Pecans
- 1/2 cup Sour Cream (Cultured)
- 1 large Egg (Whole)
- 3/4 cup Whole Wheat Flour
- 1/4 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 2 ounces Sugar Free Maple Flavored Syrup
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix, you will need 1/4 cup.
- Heat oven to 350°F. Mist an 8-inch round cake pan with cooking spray; set aside.
- Chop pecans then combine with the whole-wheat flour, flour mix, baking powder, baking soda, and salt in a medium bowl.
- Cream 6 tablespoons butter, sugar substitute, and 1 teaspoon vanilla (reserve remaining teaspoon for the frosting) in another medium bowl with an electric mixer on medium speed until fluffy. Add egg and egg yolk; beat until incorporated, scraping down sides of bowl if necessary. Add sour cream; beat until incorporated. Add flour mixture; mix on low speed until just combined.
- Spread batter into pan; bake until a toothpick inserted in center comes out clean, about 20 minutes. Invert cake onto a wire rack to cool. Wrap cake in plastic wrap until ready to serve; transfer to a plate and frost if desired before cutting into wedges.
- For Frosting: Cream 1 1/2 cups butter with 1/4 cup sugar free pancake syrup, a pinch of salt and 1 teaspoon vanilla extract until light and fluffy, about 5 minutes. Spread frosting on the top and sides of the cooled cake. Add a pecan to each slice if desired as decoration.
Find this recipe and more in the New Atkins For a New You Cookbook!
