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!
Course Dessert
Cuisine low carb, Southern
Keyword cake
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 224kcal
Author Katherine Peters
Ingredients
Cake
1/2cupsalmond flour
1/3teaspoonsbaking soda
Pinchbaking powder
Pinchsalt
Pinchteaspoon cinnamon
1/3cupswerve
1egg yolk
1 1/2tablespoonsSugar Free Pineapple syrup
1/2 tablespoonBrown Sugar Cinnamon Syrup
1tablespoonbutter, melted
1/3teaspoonsvanilla extract
1/4cupfinely chopped pecans, divided use
Frosting
1.5ouncescream cheese, softened
1tablespoonbutter, softened
1/4teaspoonvanilla extract
1/3cupsswerve
Instructions
Cake
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.
Frosting/Icing
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.