This Upside Down Maple Pecan Cake is delicious served at breakfast, dessert or any time in between! It's low carb, plus sugar and gluten free for a delicious treat that everyone will love!
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Can you tell that I am SOOO ready for fall? Every time I think that we are almost there, mother nature tells me otherwise and sends me a few 90+ degree days just to remind me who is boss.
Well, even if the weather says otherwise, it is fall in my kitchen and I a kicking it off with the delicious Upside Down Maple Pecan Cake.
The first time that I made this recipe, I intended to serve it strictly as desert. But, the flavors lend themselves so well to breakfast, that I have made it then as well.
When serving as desert, I like to top it with some whipped cream or vanilla ice cream (Check out Rebel Creamery for the BEST low carb ice cream!) and a dusting of cinnamon. For breakfast it's great as is, and either way I like to serve it warm.
Ingredients and substitutions
Most of the ingredients in this recipe are pretty basic and easy to find. I almost always prefer to bake with almond flour. I enjoy the texture and flavor much more then coconut flour.
If you want to sub coconut flour for the almond flour, be aware that I haven't tried it personally so I can't say for sure that it will work. A general rule of thumb, is to sub coconut flour at ⅓ of the amount of almond flour called for in a recipe.
For the sweetener, I opted to use Lakanto Golden. It has a great brown sugar like flavor which works great in this recipe. If you don't have this, you could sub with any erythritol based sweetener.
I also used Lakanto Maple Flavored Sugar Free Syrup. It has the best ingredients of any sugar free pancake syrup that I have found yet and it tastes great! You can use any sugar free syrup that you like though.
This recipe also calls for a a low carb protein powder. This gives the cake a lighter texture. I use Isopure, which has zero carbs. But there are several varieties available.
For gluten free, be sure to verify that each ingredient is gluten free before adding it to the recipe 🙂
Be sure to check out these other great recipes:
- Pineapple Upside Down Cake | Keto, Gluten Free
- Keto Carrot Cake with Cream Cheese Frosting
- Low Carb French Toast Casserole
Upside Down Maple Pecan Cake | Keto, Gluten Free
For bottom Pecan layer
- Preheat the oen to 325 degrees F and grease an 8x8" baking dish with non stick spray.
- Melt the butter in a small saucepan over medium heat. Add the syrup, cinnamon and pecans. Stir to combine and then remove from the heat.
- Carefully pour the pecan mixture into the bottom of the prepared baking pan, and spread into an even layer. Set aside.
- In a large bowl, using an electric mixer, beat the butter until it's light and fluffy, Add the vanilla and the sweetener. Continue mixing until the sweetener is mostly melted into the butter.
- Add the eggs and heavy cream, and mix until well integrated. At this point, it won't be a smooth mixture - that's OK 🙂 Set this mixture aside.
- In a separate bowl, combine the almond flour, protein powder, salt, cinnamon, and baking powder.
- Gradually add the wet ingredients to the dry, working in batches until it has all been mixed together and is smooth.
- Pour the cake batter over the pecan layer, smooth the top and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.