Low-Carb Pecan Torte

Low-Carb Pecan Torte

A Rich, Nutty, and Sugar-Free Delight

This torte is inspired by the classic Southern pecan torte but reimagined for low-carb and keto lifestyles. Each bite is rich, buttery, and nutty, with a tender cake base and a luscious pecan topping. Using Keystone Pantry Allulose, it captures the sweetness of traditional sugar without the carb spike.

Ingredients

For the Cake Base:

• 1 cup almond flour – adds a tender, moist texture and keeps it low-carb.

• 1/4 cup coconut flour – absorbs moisture, helping structure the cake.

• 1/2 cup Keystone Pantry Allulose – sweetener that caramelizes nicely and adds sweetness without sugar.

• 1 tsp baking powder – gives the cake lift.

• 1/4 tsp salt – balances sweetness.

• 4 large eggs – provide structure, richness, and protein.

• 1/4 cup unsalted butter, melted – adds moisture and flavor.

• 1 tsp vanilla extract – enhances overall flavor.

For the Pecan Topping:

• 1 cup pecans, roughly chopped – classic flavor, adds crunch.

• 1/4 cup Keystone Pantry Allulose – sweetens the topping without sugar.

• 2 tbsp unsalted butter, melted – helps the topping caramelize and stick.

• 1/2 tsp cinnamon – optional, adds warmth.

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Prepare the cake batter:

   • In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.

   • In a separate bowl, beat the eggs, then mix in melted butter, allulose, and vanilla extract.

   • Combine wet and dry ingredients until smooth. The batter will be thick due to almond and coconut flours.

3. Pour batter into the prepared pan and smooth the top with a spatula.

4. Make the pecan topping:

   • In a small bowl, mix chopped pecans, allulose, melted butter, and cinnamon.

   • Sprinkle evenly over the cake batter.

5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean. The topping should be golden and slightly caramelized.

6. Cool completely in the pan, then carefully remove. Slice and serve.

Optional Serving Tips

• Serve with a dollop of unsweetened whipped cream for extra decadence.

• Drizzle with sugar-free caramel sauce for a more indulgent touch.

Why These Ingredients Work

• Almond flour gives the cake a naturally moist texture without carbs from wheat flour.

• Coconut flour is high in fiber and helps the cake hold together.

• Allulose caramelizes like sugar, giving a rich flavor without spiking blood sugar.

• Eggs and butter provide structure, moisture, and richness, crucial for a dense torte.

• Pecans are classic and bring a buttery, nutty crunch, just like the traditional torte.

Nutrition (per slice, 8 slices)

• Calories: ~260

• Net Carbs: ~4g

• Fat: ~22g

• Protein: ~7g

This recipe gives you a low-carb, indulgent torte that mimics the texture and flavor of traditional sugar-laden versions but keeps it keto-friendly.