Pecan Latte Gateau Gluten-Free Low-Carb Dessert Recipe from CarbSmart Low-Carb & Gluten-Free Holiday Entertaining Cookbook

Pecan Latte Gateau Low-Carb Dessert Recipe from CarbSmart Low-Carb & Gluten-Free Holiday Entertaining Cookbook

Pecan Latte Gateau Gluten-Free Low-Carb Dessert Recipe from CarbSmart Low-Carb & Gluten-Free Holiday Entertaining

What could be better than a nice latte and cake? How about both of them in one dessert? Many low-carb dessert recipes fall flat, but this one is in three or four layers, each separated by plain or coffee-flavored cream! Your guests won’t guess you’re serving them “health” food.

Have fun with this one by going barista on the top. Use your favorite non-sugar dessert syrups to make patterns; sprinkle it with cocoa powder or cinnamon: anything a barista can do, you can do to decorate this cake!

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Pecan Latte Gateau Gluten-Free Low-Carb Dessert Recipe

What could be better than a nice latte and cake? How about both of them in one dessert? Many low-carb dessert recipes fall flat, but this one is in three or four layers, each separated by plain or coffee-flavored cream! Your guests won’t guess you’re serving them “health” food. Have fun with this one by going barista on the top. Use your favorite non-sugar dessert syrups to make patterns; sprinkle it with cocoa powder or cinnamon: anything a barista can do, you can do to decorate this cake!

  • Author: Tracey Rollison
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: Low-Carb, Gluten-Free, Paleo Optional, Primal

Ingredients

Units Scale
  • 2 cups pecans
  • Coconut oil or grass-fed butter for greasing pan
  • 6 free-range eggs
  • 1 teaspoon vanilla
  • Sweetener equivalent to 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • Coconut oil or grass-fed butter for greasing pan
  • 2 cups heavy cream
  • 2 teaspoons instant coffee crystals
  • 1/4 cup pecans for garnish

Instructions

  1. Preheat the oven to 350° F. Line a 9” x 13” baking pan with buttered parchment paper.
  2. Blitz the pecans with a hand blender to get them to a fine grind. You could also use a food processor. If you can find pecan flour, then use about 1¾ cups.
  3. Separate the eggs, whisking the whites to soft peaks in a glass bowl and setting aside.
  4. Add egg yolks, vanilla, sweetener, and cinnamon to the ground pecans. If this mixture is too stiff, add water a little at a time and beat well until it has loosened up enough to ‘take’ the whites.
  5. Then fold in the whisked egg whites (make sure you use a very clean metal or glass bowl).
  6. Pour into prepared pan and bake for 25 minutes, checking frequently. It’s done when it’s risen, golden-brown, and a sharp knife inserted in the middle comes out clean.
  7. While it’s baking, divide the cream into two thirds and one third. Add the coffee crystals to the two thirds of it and whip it. Whip the remaining third in a clean dish. Stick both in the fridge to chill.
  8. The cake should be done now. Allow the sponge cake to cool completely. Divide it into three or four layers depending on desired height.
  9. When cool, sandwich two layers with the plain whipped cream. (Coconut whipped cream would do for non-dairy peeps).
  10. Then top that with half the coffee cream, add the top layer and use the rest of the coffee whipped cream, and decorate with more pecans.
  11. Slice into 10 slices and serve.

Notes

Use the best-quality instant coffee crystals you can find. Trader Joe’s is very good. Nescafe Clasico is widely regarded as one of the very best instants on the market.

Do NOT try to finely grind beans and use them. They’ll be gritty and could keep the cream from whipping.

Variations
To make this recipe Paleo friendly, simply use stevia to sweeten.

Nutrition

  • Serving Size: 1 slice
  • Calories: 373
  • Sugar: 0 g
  • Sodium: 60 mg
  • Fat: 37 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 192 mg
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3 comments

  1. Is there an ingredient missing? What’s the measure on the pecans to grind for the “flour”?

  2. Thank you for this delicious recipe. We loved it. I was wondering, can you make this as cupcakes? Would I need to change something in the recipe? Thank you in advance. 🙂

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