Some recipes recommend that you puree the tomatoes, but our opinion is that makes the batter and cake too moist, other cut the tomatoes into bigger chunks, but for our tastes it works best to finely dice the tomatoes so they add a little to the consistency but don’t overwhelm the batter. The tomatoes and chopped pecans will work together to give you a fruit cake like texture and we think you’ll find that you just can not get enough!
Have you tried this recipe? Do you have an abundance of green tomatoes? Are you health conscious?” method_heading=”Directions” other_notes=”If you add too much xanthan try adding a bit more butter and a ¼ cup water.” recipe_cuisine=”American” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Dessert” tags_schema_only=”true” cooking_method=”baking” cook_time=”75″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20Cake%22%2C%22list%22%3A%222%20cups%20almond%20flour%5Cn1%20cup%20unsweetened%2C%20shredded%20coconut%5Cn1%20cup%20powdered%20sweetener%5Cn1%20cup%2035%25%20whipping%20cream%20(or%20equivalent)%5Cn3%20eggs%5Cn2%2F3%20cup%20oil%5Cn1%2F2%20teaspoon%20baking%20soda%5Cn1%20tsp%20cream%20of%20tartar%5Cn1%2F2%20teaspoon%20cinnamon%20%5Cn1%2F2%20teaspoon%20salt%5Cn2%201%2F2%20cups%20chopped%20green%20tomatoes%2C%20diced%20fine%5Cn1%20cup%20chopped%20pecans%2C%20chopped%20%5Cn1%2F2%20tsp%20xanthan%22%7D%2C%7B%22title%22%3A%22For%20the%20Browned%20Butter%20Glaze%22%2C%22list%22%3A%221%2F2%20cup%20butter%5Cn1%20cup%20powdered’%20sweetener%5Cn1%2F8%20tsp%20xanthan%20gum%5Cn%5Cn%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”406″][trg_recipe_method]
For the Cake
Preheat oven to 350 degrees.
In a mixing large bowl, combine all ingredients except tomato and pecans and mix well.
Stir in tomatoes and walnuts
The mixture will very thick. You can add another 1/4 cup cream if you would like a thinner batter but the thicker batter works for this recipe.
Pour batter into greased Bundt pan and bake for 1 and 15 minutes. Check cake with a toothpick or knife. When the knife comes out clean with no wet batter, your cake is done. Remove from oven and let cool in the pan.
For the Glaze
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes over low heat stirring constantly, or until butter is lightly browned. Keep an eye so it doesn’t burn. It should be a light brown colour
Whisk in confectioners’ sweetener and xanthan gum until smooth. Drizzle over the cooled cake.
The instructions disappeared… i was wondering at what tempeture should I put the oven?
Recipe calls for one cup coconut. Is this flour or minced coconut?
Coconut flour would always be designated as flour, this is shredded coconut.