It's been over a year since I posted a recipe I tried and modified, not because I haven't been cooking (I cook at least 4 days out the week) but because I haven't taken the time to photograph the end results. 

This past weekend, I finally picked up a bag of almond flour. The plan was to make a batch of keto dinner rolls, and that's exactly what I did - not because I'm on the keto diet but because they sounded delicious. They were, in fact, delicious (I used this recipe), and I have every intention to remake them and snap a few pics soon, but today I'm sharing the end result of a different recipe: Chocolate Pecan Cake.

I swapped the almonds for pecans and added a generous serving of cinnamon to the mixture. I also used Lilly's Stevia Sweetened Caramelized & Salted Chocolate Bar instead of the chocolate mentioned in the original recipe, and I used Monk Fruit Sweetener in place of Swerve.

All in all, this is a grain free, gluten free, sugar free, low-carb cake, and despite how tasteless that may sound, it's full of sweet and savory flavor.  It tasted 100% better than any traditional cake I have ever made.

I sliced mine up and served it with some ice cold almond milk. The end pieces are my favorite. I love when they're a little extra browned, too.

So here's my modified Chocolate Pecan Cake recipe:

1 cup blanched almond flour
1/2 cup golden flaxseed meal
1/2 cup Lakanto Monk Fruit Sweetener
3/4 cup butter, softened
2 eggs
1 tsp vanilla extract
1/8 cup unsweetened almond milk
2 tsp baking powder
1/4 tsp salt
1/2 bar of Lilly's Chocolate, chopped into chunks
1 oz roasted pecans, crushed or chopped into small pieces for texture

  1. Preheat oven to 350F.
  2. In a bowl, add your butter, sweetener, eggs, almond milk and vanilla. Beat until well combined.
  3. Add almond flour, flaxseed meal, baking powder and salt to the bowl and mix until well incorporated.
  4. With a spatula or spoon, add the chocolate and chopped almonds. Mix in until evenly distributed throughout the dough.
  5. Add to your loaf or cake pan and bake for 45-50 minutes until a toothpick I inserted in the centre comes out clean. The center should also not be "jiggly". If the center is still soft and not firm, it needs more time.

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