Low Carb Preacher Cake
Easy Preacher Cake recipe adapted to be low carb and gluten free! Sweet cake with tropical flavor is topped with a rich cream cheese and pecan frosting. 2 net carbs!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 1/2 cups almond flour
- 1/3 teaspoons baking soda
- Pinch baking powder
- Pinch salt
- Pinch teaspoon cinnamon
- 1/3 cup swerve
- 1 egg yolk
- 1 1/2 tablespoons Sugar Free Pineapple syrup
- 1/2 tablespoon Brown Sugar Cinnamon Syrup
- 1 tablespoon butter , melted
- 1/3 teaspoons vanilla extract
- 1/4 cup finely chopped pecans , divided use
- 1.5 ounces cream cheese , softened
- 1 tablespoon butter , softened
- 1/4 teaspoon vanilla extract
- 1/3 cups swerve
Preheat the oven to 325F.
Grease a 6x6-inch square baking pan.
Blend the almond flour, baking soda, baking powder, salt, cinnamon, and sweetener in a small bowl. Set aside.
In a larger bowl blend together the egg yolk, syrups, butter, and vanilla until well mixed.
Stir in the dry ingredients gently.
Fold in half the pecans - about 2 tablespoons.
Spoon cake into baking pan and smooth top.
Bake at 325F for 20 to 30 minutes - or until toothpick inserted in center of cake comes out with a few crumbs clinging to it.
Let cool before adding the frosting.
Blend all the ingredients except the pecans until smooth.
Fold in the remaining pecans.
Spread gently on completely cooled cake.
Refrigerate if you're not eating it within a few hours. Freeze for longer storage.
Calories: 224kcal | Carbohydrates: 4g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 177mg | Potassium: 40mg | Fiber: 2g | Sugar: 1g | Vitamin A: 385IU | Calcium: 50mg | Iron: 0.8mg