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    Home » Keto Recipes » Keto Breakfasts

    Published: Sep 4, 2018 ·Updated: Mar 19, 2020 by Sabra · 6 Comments

    Upside Down Maple Pecan Cake | Keto, Gluten Free

    Jump to Recipe Rate this Recipe

    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!

    a square slice of upside down maple pecan cake topped with whipped cream, sitting on a round white plate.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    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

    📖 Recipe

    a square slice of upside down maple pecan cake topped with whipped cream, sitting on a round white plate.

    Upside Down Maple Pecan Cake | Keto, Gluten Free

    Sabra - This Mom's Menu
    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! 
    5 from 7 reviewers
    Prevent your screen from going dark
    Servings 12 servings
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins

    Ingredients
      

    For bottom Pecan layer

    • 8 tablespoon butter (1 stick)
    • ½ cup sugar free maple syrup
    • 1 teaspoon Cinnamon
    • 1 ½ cups Pecan Halves roughly chopped

    For cake

    • 6 tablespoon butter softened
    • 1 tsp vanilla
    • ½ cup Lakanto Golden, or other erythritol based sweetener
    • 3 large eggs
    • ¼ cup heavy whipping cream
    • 1 ¼ cup Almond Flour
    • ¼ cup Low Carb Vanilla Protein Powder
    • ¼ teaspoon Salt
    • 1 teaspoon Cinnamon
    • 2 teaspoon Baking Powder

    Instructions
     

    • 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. 

    Notes

    Estimated nutrition information for one serving: 308 calories, 30g fat, 5g carbs, 3g fiber, 8g protein
    2g net carbs!

    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.

    Nutrition

    Calories: 308kcal
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    a square slice of upside down maple pecan cake topped with whipped cream, sitting on a round white plate.

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    Reader Interactions

    Comments

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    1. Rebel Creamery says

      September 05, 2018 at 8:03 pm

      This looks soooo good. And thanks for the shout out!!

      Reply
    2. Rosa says

      October 05, 2018 at 8:32 am

      How could I adjust the recipe so that I can leave out the protein powder?

      Reply
      • Sabra says

        October 05, 2018 at 3:55 pm

        1 tbsp of coconut flour and about 1/4 tsp of extra vanilla can be swapped for the protein powder. Hope that helps!

        Reply
    3. Laura Dubreuil says

      October 12, 2018 at 6:59 pm

      I’m making this tonight!!! I’m making homemade cool whip to have on top also. Can’t wait to try it.

      Reply
      • Mary-Jane says

        August 12, 2022 at 10:49 pm

        I'm not sure what happens when it's cooked. Dare I turn it upside down to get it out of the pan?

        Reply
    4. Kim says

      June 15, 2019 at 10:27 pm

      Does it need keep icebox or can leave out in container?

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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