Keto Butter Pecan Cake | Moist & Nutty

Keto butter pecan cake combines rich, buttery flavors with crunchy toasted pecans while keeping carbs very low.

This keto butter pecan cake satisfies sweet cravings without raising blood sugar, making it ideal for those following a ketogenic lifestyle.

The moist, tender crumb is balanced by the nutty texture of pecans, creating a delightful taste experience. Baking this keto butter pecan cake at home allows full control over ingredients, ensuring quality and freshness.

The main focus lies in blending keto-friendly flours, natural sweeteners, and healthy fats to achieve a satisfying dessert that supports low-carb goals.

Now, I will guide you through creating this delicious keto butter pecan cake treat step by step.

Why Choose Keto For Your Desserts?

Choosing keto-friendly desserts allows you to satisfy your sweet tooth without spiking your blood sugar or derailing your low-carb lifestyle.

These desserts are typically made with nutrient-dense ingredients like almond flour, healthy fats, and natural sweeteners, making them ideal for those managing weight, reducing inflammation, or supporting stable energy levels.

Plus, with the right recipes, you won’t feel like you’re missing out on indulgence!

How To Prepare Keto Butter Pecan Cake?

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Course: Dessert

Cuisine: American (Keto-Friendly)

Yield: 12 servings

Calories (per serving): ~320 kcal (approximate)

Kitchen Utensils Needed

• Mixing bowls
• Electric mixer or stand mixer
• Silicone spatula
• 9-inch round cake pan (or similar)
• Oven
• Saucepan (for pecans)
• Cooling rack

Ingredients

Buttered Pecans:

• 1 tablespoon unsalted butter
• ½ teaspoon sea salt
• 1½ cups pecans, finely chopped
• 2 tablespoons allulose sweetener

Cake Batter:

• ½ cup unsalted butter, softened
• 2 cups blanched almond flour
• ⅓ cup coconut flour
• 1¼ cups prepared buttered pecans (from above)
• ⅔ cup brown sugar substitute (e.g., brown erythritol or allulose blend)
• ⅓ cup unflavored whey protein isolate
• 1 tablespoon baking powder
• ½ cup room-temperature water
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

Frosting:

• ¼ cup heavy cream, room temperature
• ½ cup powdered allulose
• ¼ cup unsalted butter, softened
• 8 ounces cream cheese, softened
• ⅓ of the buttered pecans mixture (reserved from above)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Buttered Pecans:

In a small saucepan over medium heat, melt 1 tablespoon of butter. Add chopped pecans, salt, and 2 tablespoons allulose. Toast while stirring for about 4–5 minutes until fragrant and lightly browned. Let cool and divide: reserve ⅓ for the frosting, the rest for the cake.

2. Preheat the Oven:

Set your oven to 325°F (163°C). Grease and line your cake pan with parchment paper.

3. Mix the Dry Cake Ingredients:

In a large mixing bowl, combine almond flour, coconut flour, whey protein powder, baking powder, and the 1¼ cups of buttered pecans. Whisk to evenly distribute.

4. Cream Butter and Sweetener:

In another bowl, beat ½ cup softened butter with the brown sugar substitute until fluffy and light in color, about 2–3 minutes.

5. Incorporate Wet Ingredients:

To the butter mixture, add eggs one at a time, beating well after each. Mix in vanilla extract and water until smooth.

6. Combine Wet and Dry Mixtures:

Slowly add the dry flour/pecan mixture to the wet ingredients, mixing on low until just combined. Avoid over-mixing.

7. Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

8. Make the Frosting:

In a clean bowl, beat the cream cheese and ¼ cup softened butter until smooth and creamy. Gradually add the powdered allulose. Pour in vanilla and heavy cream, beating until fluffy.

9. Add Buttered Pecans to Frosting:

Gently fold in the reserved ⅓ of the buttered pecans mixture. Mix just until incorporated.

10. Assemble and Serve:

Once the cake is completely cooled, spread the frosting evenly over the top. Optionally garnish with extra chopped pecans. Slice and serve!

My Tips Tips For Success

1. Chop pecans finely to avoid big chunks that can sink to the bottom or make the cake crumbly. This helps distribute nutty flavor evenly throughout the cake.

2. Keto baking is more sensitive than traditional baking. Use a kitchen scale for ingredients like almond flour and sweeteners to ensure precision and consistent results.

3. Keto cakes are more delicate. Silicone pans or parchment-lined metal pans prevent sticking and make removal easier without breaking the cake.

4. Like many keto baked goods, the flavor and texture improve after resting. Cover and refrigerate overnight before serving for a richer taste and firmer texture.

5. Not all sweeteners taste the same or have equal intensity. Taste the batter and frosting before baking and adjust the sweetener slightly, especially if switching brands.

Delicious Serving Ideas

Enjoy your Keto Butter Pecan Cake with a drizzle of melted sugar-free dark chocolate for a rich touch. Serve alongside a small bowl of keto-friendly berry compote to add a fruity brightness.

For a refreshing contrast, try pairing each slice with a few slices of creamy avocado or a spoonful of unsweetened coconut yogurt.

For an extra special presentation, sprinkle some cinnamon or nutmeg on top just before serving to enhance the warm flavors.

Health Benefits

Keto desserts like this Butter Pecan Cake offer several health advantages by focusing on low-carb, high-fat ingredients that support stable blood sugar and sustained energy.

Using almond and coconut flours provides fiber, healthy fats, and important nutrients like vitamin E and magnesium.

The keto butter pecan cake healthy fats from butter and pecans promote brain health and help keep you feeling full longer.

Replacing traditional sugar with natural sweeteners like allulose helps reduce calorie intake without causing blood sugar spikes, making it a smart choice for those managing diabetes or trying to lose weight.

Storage Recommendations

To keep your keto butter pecan cake fresh and delicious, store it in an airtight container in the refrigerator for up to 5 days.

If you want to keep it longer, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Before serving, let it thaw at room temperature for about 30 minutes to restore its soft, moist texture.

Conclusion

This keto butter pecan cake is easy to make and truly enjoyable, offering a delicious low-carb dessert option that everyone can love.

With simple ingredients and straightforward steps, keto butter pecan cake perfect for both beginners and experienced bakers looking for a healthier sweet treat.

I hope you feel confident and excited to try this keto butter pecan cake yourself. Enjoy baking and savor every bite of your homemade keto butter pecan cake!

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