Who said you can’t have your cake and eat it too? This sweet, nutty dream tastes like pure comfort but keeps your WW points surprisingly low! 💛
It’s got all the flavor of a classic butter pecan cake — that rich buttery aroma, the soft texture, and those toasty pecan bits — just with a few smart swaps that make it light but still totally satisfying.
Ingredients (Makes 12 slices | ~5 WW points per slice):
- 1½ cups almond flour
- ½ cup oat flour (lighter and still fluffy)
- ½ cup zero-calorie sweetener (like erythritol or monk fruit)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 tbsp light butter (melted)
- 3 eggs
- ¾ cup unsweetened almond milk
- 1 tsp vanilla extract
- ¼ cup chopped pecans (lightly toasted)
For the Light Frosting:
- ½ cup light cream cheese
- 2 tbsp light butter (softened)
- 3 tbsp powdered zero-calorie sweetener
- ½ tsp vanilla extract
- 2 tbsp chopped pecans
Instructions:
1️⃣ Preheat oven to 350°F (175°C). Line a small cake pan with parchment paper.
2️⃣ Mix all dry ingredients in one bowl.
3️⃣ Whisk wet ingredients in another, then combine them until smooth.
4️⃣ Fold in the toasted pecans and pour the batter into the pan.
5️⃣ Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
6️⃣ Mix frosting ingredients until smooth and fluffy, then spread on top. Sprinkle a few pecans for the final touch!
✨ WW Points: ~5 per slice (depending on your specific brand choices)
💡 Tip: Chill the cake before serving — it makes the frosting extra creamy and the flavor deeper.
