3 C. Flour
½ t. Salt
1 C. Swerve Granular
4 ½ t. Baking Powder
1 ½ C. Unsweetened Almond Milk
2 Eggs
1 T. Vanilla
½ C. Stick of Melted Butter
½ C. Swerve Brown
½ C. Chopped Pecans
1 T. Cinnamon
¼ C. Sugar Free Caramel Topping Sauce

Easy Directions:

In a mixing bowl, mix flour, salt, and baking powder. Add in almond milk, eggs, butter, vanilla and Swerve Granular. Pour batter into a 9×13 baking cake pan. Top with pecans, sprinkles of cinnamon and Swerve brown and swirl into batter using a knife. Drop caramel topping sauce on top! Bake at 350 for 35 minutes. Let cool. I topped the cake with a whipped cream topping!

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