Keto Brown Butter Cake with Cream and Candied Pecans

Recipe by @autoimmunefoodie

This Keto Brown Butter Cake with Cream and Candied Pecans was DELICIOUS 🍰! We used @eatsweetlogic’s Perfect Yellow Cake Mix - and it was exactly that, perfect and keto friendly! ⁠

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🍰 RECIPE:⁠

Use a Keto Friendly Sweet Logic Perfect Yellow Cake Mix and follow the instructions on the back of the cake mix. ⁠
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❗First things first! Be sure to first make brown butter with the 8 TB of butter before adding it to the recipe. This is a very important step! If you don’t know how to make brown butter, visit the link in our profile for brown butter tutorial from Simply Recipes.⁠
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🔹Preheat oven to 350 degrees⁠
🔹Brown 8 tbsp butter ⁠
🔹Whisk 4 eggs into a large bowl⁠
🔹Combine browned butter with eggs⁠
🔹Add Sweet Logic Perfect Yellow Cake Mix to large bowl and mix⁠
🔹Coat a square cake pan with coconut spray⁠
🔹Bake for 20-24 minutes⁠
🔹Cool and remove from cake pan⁠
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Serve with whipped cream. We made coconut whipped cream. Purchase a coconut whipping cream in a can and follow directions. Or scoop the solid coconut fat from a can of cold coconut milk and whisk with vanilla. We recommend using an electric whisk for smooth coconut whip. ⁠
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For keto candied pecans, add 1 cup pecans to a small stainless saucepan. Add 3 TB monk fruit or monk fruit/erythritol blend to pecans. Add 3 TB water and whisk. Heat gently and keep stirring until sweetener dissolves. Turn heat up and cook pecans until they are at risk of burning, but before they burn. Toss once or twice. Cook for about 5 minutes and remove from heat and let cool. When cool, break up. Serve cake with cream and pecans. You can also use butter instead of water.⁠
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