Keto Butter Pecan Cake
Keto Butter Pecan Cake is a low-carb, moist dessert perfect for keto diets. Made with almond flour and butter, it’s rich and tender. Toasted pecans add crunch and flavor, while keto-friendly sweeteners keep it sugar-free. This cake balances buttery richness with nutty notes, making it a delicious treat without the carbs. Ideal for celebrations or everyday indulgence on keto.
Equipment
- 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
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.
Preheat the Oven:
- Set your oven to 325°F (163°C). Grease and line your cake pan with parchment paper.
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.
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.
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.
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.
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.
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.
Add Buttered Pecans to Frosting:
- Gently fold in the reserved ⅓ of the buttered pecans mixture. Mix just until incorporated.
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!