• María Fernanda López

Date and Pecan Tahini Cake (Gluten Free & Low Carb)

Oh this cake is just another level, it was a tastebud pleaser for all cake lover, or not! This simple and nourishing cake reminds me of pudding bread for the high level of moisture while keeping the shape of the bundt cake.


So this a recipe that I wanted to try for a while now but was somehow scared of because it was my first time baking a cake in my silicone bundt cake mold and I didn't greased it before pouring the cake batter. Glad to say that it turned out GREAT!



I love a good cake with a moisture and in this cake the greek yogurt does the job perfectly and I the tahini also had something to do with it, plus this is an egg free recipe. So tahini and the greek yogurt keeps everything nicely together and with that consistency that we love.



This cake is packed with nourishing ingredients and that will keep you satisfied for longer, who would have thought if it!? A cake? Yes; from the almond flour with healthy fats to the greek yogurt that provides protein and calcium to the tahini that increases micro nutrient content.



And of course, let's not ignore the fact that we include dates, a fruit from the dessert that provides fiber and extra nutrition. Plus they increase the sweetness and flavor of this delicious cake recipe.



Pecans also add a little crunch to the recipe and the flavor to the cake. I made sure to spread them in the middle of the cake and on the top.



Overall, here are the ingredients you'll need for this Date and Pecan Tahini Cake:

  • Almond flour or pork panko (doesn't alter taste)

  • Coconut flour

  • Cinnamon

  • Baking soda

  • Granulated monk fruit (PURELYHL for discount)

  • Greek yogurt

  • Tahini

  • Nut milk

  • Pitted dates

  • Pecans



You know me, all about keeping it simple and low sugar! So granulated monk fruit is my ultimate baking and kitchen staple to keep things sweet without altering blood sugar levels, this is also a great option for diabetics



This is recipe is basically fail proof! But here are some tips to avoid any mistakes:

  • Sift the flours

  • Mix the dry ingredients first

  • Make sure you preheat your oven

  • Once baked check with a toothpick or knive (it should come clean)

  • Top edges should look crispy.

  • Once baked I turned off the oven and let it cool with the cake inside, being careful it didn't overcooked.



One thing about this recipe is that we use dates and pecans in the middle of the cake and on the top! That once served looks in the bottom, just a nice surprise to look for in this recipe.


Here's how to do this Date and Pecan Tahini Cake:

  1. Preheat the oven at 350.

  2. Mix all the dry ingredients, then add the tahini, almond milk and greek yogurt.

  3. Pour half of the mix into a bundt cake silicone mold.

  4. Spread half of the dates and pecans.

  5. Add with the left of the cake batter.

  6. Top with the rest of dates and pecans.

  7. Bake for 30-35. Let it cool down and serve.



Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:

  • Gluten Free

  • Low Carb

  • Low Sugar



They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good cake? And pro tip! Serve this with some keto maple syrup of pour some almond milk to is! So good and extra moist.



So for all the pecan and cookie fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!


With love,

María



Try more recipes here!



Date and Pecan Tahini Cake

By María Fernanda López

Serves 8


Ingredients

Brownie

  • 1 + 1/4 cup of almond flour or pork panko (doesn't alter taste)

  • 1/3 cup of coconut flour

  • 1 tsp of cinnamon

  • 1 tsp of baking soda

  • 1/2 cup of granulated monk fruit (PURELYHL for discount)

  • 3/4 cup of greek yogurt

  • 1/2 cup of tahini

  • 1 cup of nut milk

  • 1 cup of pitted dates

  • 1/4 cup of pecans


Method

  1. Preheat the oven at 350.

  2. Mix all the dry ingredients, then add the tahini, almond milk and greek yogurt.

  3. Pour half of the mix into a bundt cake silicone mold.

  4. Spread half of the dates and pecans.

  5. Add with the left of the cake batter.

  6. Top with the rest of dates and pecans.

  7. Bake for 30-35. Let it cool down and serve.


Nutritional Information per serving (255 kcal)

Fat: 16.9g

Carbs: 14.7g

Fiber: 3.7g

Net Carbs: 11g

Protein: 11.9g




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