Aunt Rocky’s Caramel Pecan Pound Cake (Low Carb)

Preheat oven to 350ºF. Grease a tube or bundt pan very well (I use Wilton’s Cake Release). Set aside.

In a small bowl, whisk almond flour, oat fiber, and baking powder. Set aside.

Using a stand mixer in a large bowl on low speed, cream softened butter, sour cream and sweetener. Increase speed and mix until well blended and creamy.

Add extracts and eggs, blending batter well with the addition of each egg. With the mixer on medium speed, keep mixing until bater becomes somewhat frothy.

Mix in the dry ingredients until well incorporated.

Add the pecans and mix just until incorporated. Pour batter into prepared cake pan and shake or smooth the batter out evenly, with a level top.

Bake 45–50 minutes, or until golden brown. Test with a toothpick. If you want a crunchy outside to the cake (I do), leave a little bit longer until top is more of a brown color.

Remove from oven and cool in the pan for about 10 minutes. If using a tube pan, run a knife around both the outside and inside rings, then invert cake onto a plate, allow to cool another 10 minutes or so, then invert again onto serving plate. You want to end up with the prettiest side of the cake up, depending on what kind of pan you used. If using a bundt pan, turn out onto serving plate after 10 minutes.

When the cake is pretty much cooled, make the glaze. Melt butter in a small pan with powdered sweetener over moderate heat. Stir while heating until sweetener seems to be dissolved and mixture starts to boil. Keep heat at a very low boil and stir constantly for another minute or two. Remove from heat, add cream and vanilla. Stir well. Spoon glaze over the cake. If you are serving immediately, reserve some of the glaze in a small pitcher or cup to spoon directly over cut served slices. Otherwise, just keep going around the cake and put it all on the cake. Glaze will thicken quickly, so keep pouring.

Store cake on the counter for a day or two, and then in the refrigerator. It may also be frozen for later use.

Notes:
• I use Lifesource oat fiber to assure a gluten free product. Oat fiber adds a “bready” or “caky” texture to low carb baked goods. It is not the grain from the oats, just the fiber. If you choose to omit it, the recipe will work, but the texture will not be as nice.
• If you don’t have Sukrin Gold, use any gluten free brown sugar substitute in this recipe. Or use your favorite granular sugar substitute plus 1 teaspoon blackstrap molasses.
• I don’t get any kickback for products I use in my recipes. Brand names are included only to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each slice: Calories 208, Total Fat 20 g, Saturated Fat 10 g, Sodium 120 mg, Potassium 51 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2 g, Sugars 1 g, Protein 4 g. Macros: 88% fat, 8% protein, 4% carbs.

© March 10, 2018 Roxana Lopez for Aunt Rocky’s