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prep time
20 min
cook time
35 min
ready time
55 min
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).
What kind of pecans should I use?
Please use untoasted whole pecans.
Can the pecans be substituted for other nuts?
Yes, functionally speaking, you could swap the pecans 1:1 with any other Keto-friendly nut. The macros will change slightly, but you can recalculate them in Carb Manager.
Can I use other fats for this cake?
Feel free to use olive oil or butter if dairy is not an issue.
What can I serve with Keto Passover Pecan Cake?
Feel free to serve this delicious Low Carb pecan cake after a beautiful Passover brisket dinner. The recipe also doesn't include the macros for any dairy or non-dairy whipped topping, so feel free to add that and calculate the macros separately.
Net Carbs
1.4 g
Fiber
2.6 g
Total Carbs
4 g
Protein
5.3 g
Fats
29.7 g
293 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pecans
15 oz
Cinnamon
1 teaspoon
Coconut oil
9 tablespoon
Raw egg
7 large
Salt
1 teaspoon
Vanilla extract
1.5 teaspoon
Recipe Steps
steps 9
55 min
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.
Comments
SophiaVonLuschka 3 years ago
I love pecans and thought I’d give this a try with a number of changes: 9” pan (8” was overflowing), added 1/3 c swerve brown sugar and another 2 tsp of pumpkin pie spice (should have used one more). Topped it with whipped cream and berries. The flavor was good anf it was light. Not enough to outweigh the dryness. It was incredibly crumbly. I’m not knowledgeable enough about baking to modify the recipe effectively. I know you can’t go wrong with the flavor of pecans but there has to be a better way to bring moisture into the cake. We’re not Jewish so the lack of leavening isn‘t an issue for us but I definitely respect the importance for others.