- 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
- 2 tbsp salted butter, melted
- 2 tbsp allulose
- 1/4 cup chopped pecans
Preheat the oven to 300 degrees.
Prepare a large loaf pan by lining with parchment paper.
To a blender add the 180g pecans, eggs, salt, vanilla, 1/3 cup allulose and protein powder.
Blend just until smooth.
Add in the baking powder and blend again, just until mixed.
Spread the batter into the prepared pan.
In a small bowl, mix together the melted butter and the 2 tbsp of allulose
Sprinkle the chopped pecans over the top of the cake and then drizzle the butter and allulose mixture to coat.
Bake in the preheated oven for 45-55 minutes or until the edges begin to brown and a toothpick comes out clean.
Allow to cool slightly, slice and enjoy!