Salted Caramel Pecan Cake

Salted Caramel Pecan Cake
  • 180g raw pecans
  • 4 large eggs
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup allulose
  • 2 scoops (44g) of Salted Caramel Equip Prime Protein
  • 1 tsp baking powder
Topping Ingredients
  • 2 tbsp  salted butter, melted
  • 2 tbsp  allulose
  • 1/4 cup chopped pecans
  1. Preheat the oven to 300 degrees.

  2. Prepare a large loaf pan by lining with parchment paper.

  3. To a blender add the 180g pecans, eggs, salt, vanilla, 1/3 cup allulose and protein powder.

  4. Blend just until smooth.

  5. Add in the baking powder and blend again, just until mixed.

  6. Spread the batter into the prepared pan.

  7. In a small bowl, mix together the melted butter and the 2 tbsp of allulose

  8. Sprinkle the chopped pecans over the top of the cake and then drizzle the butter and allulose mixture to coat.

  9. Bake in the preheated oven for 45-55 minutes or until the edges begin to brown and a toothpick comes out clean.

  10. Allow to cool slightly, slice and enjoy!