King Cake with Caramelized Sugar and Pecans

This King Cake with Caramelized Sugar and Pecans features a soft, spiced cake with a sweet, nutty topping. Perfect for a healthy breakfast, it’s a simple recipe that blends warm, caramelized flavors into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

This king cake is a nutritious, healthy breakfast idea that transforms a soft, spiced cake with a sweet, caramelized sugar and pecan topping into a delightful treat, perfect for a satisfying morning. Easy to prepare and packed with healthy fats and fiber, it’s a guilt-free indulgence. Versatile—enjoy with coffee or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Knead Evenly: Ensures a soft dough texture.
• Use Fresh Pecans: Enhances natural flavor.
• Caramelize Carefully: Prevents burning the sugar.
• Check Doneness: Center should be set but moist.
• Avoid Overmixing: Prevents dense cake.
• Serve Warm: Maximizes caramel appeal.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Parchment: Eases removal from pan.
• Rest Before Serving: Allows flavors to meld.
• Portion Carefully: Prevents messiness.

Yield: 10 servings

King Cake with Caramelized Sugar and Pecans

Print

Soft caramel pecan king cake, healthy breakfast treat.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

• ¼ cup honey
• ¼ cup brown sugar substitute
• ½ cup coconut milk
• ½ cup pecans
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 2 large eggs
• pinch salt

Instructions

1. Prep the Batter: In a bowl, mix almond flour, baking powder, cinnamon, and a pinch of salt.
2. Add Wet Ingredients: Whisk eggs, honey, coconut milk, and vanilla extract until smooth.
3. Combine Mixtures: Stir the wet ingredients into the dry mixture until well blended.
4. Prepare the Topping: In a small pan, melt brown sugar substitute over low heat until caramelized, then stir in chopped pecans.
5. Assemble the Cake: Pour the batter into a greased or parchment-lined cake pan. Spread the caramelized pecan mixture over the top.
6. Even Out: Gently press the topping into the batter for even distribution.
7. Bake the Cake: Preheat oven to 350°F and bake for 35-40 minutes until the center is set.
8. Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
9. Cool the Cake: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
10. Serve and Enjoy: Slice and serve warm or at room temperature, savoring this caramel-pecan breakfast delight!

Notes

• Knead evenly for texture; use fresh pecans for flavor.
• Caramelize carefully to avoid burning; avoid overmixing for tenderness.
• Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 215Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 37mgSodium 80mgCarbohydrates 17gFiber 3gSugar 12gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (1.5 cups): For low-carb base.
• Eggs (2 large): For binding and structure.
• Honey (¼ cup): For natural sweetness.
• Pecans (½ cup): Chopped, for topping.
• Coconut Milk (½ cup): Full-fat, for moisture.
• Cinnamon (1 tsp): Ground, for warm flavor.
• Brown Sugar Substitute (¼ cup): Erythritol-based, for caramel.
• Baking Powder (1 tsp): For rise.
• Salt (pinch): Enhances flavor; adjust to taste.
• Vanilla Extract (1 tsp): For aroma.

Variations and Substitutions

• Flour Swap: Use coconut flour (adjust quantity).
• Egg Swap: Use flax eggs for vegan option.
• Sweetener Swap: Use maple syrup instead of honey.
• Nut Swap: Replace pecans with walnuts.
• Milk Swap: Use almond milk or omit.
• Spice Swap: Add nutmeg instead of cinnamon.
• Sugar Swap: Use monk fruit sweetener for caramel.
• Topping Swap: Use almonds or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in oven for 5-10 minutes if preferred.

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