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If you’re a fan of rich, buttery desserts with a nutty crunch, this Keto Butter Pecan Cake is about to become your new favorite treat. It’s soft, moist, and packed with the warm flavors of toasted pecans and butter, all while being completely keto-friendly. Whether you need a dessert for a special occasion or just want to satisfy a sweet tooth without the carb overload, this cake is the perfect solution.
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Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly – Made with almond flour and a sugar substitute, this cake keeps the carbs in check while delivering incredible flavor.
- Rich & Buttery Flavor – Toasted pecans add an irresistible crunch, while butter creates a rich, melt-in-your-mouth texture.
- Easy to Make – No complicated techniques here—just simple ingredients and easy steps for a foolproof keto dessert.
- Perfect for Any Occasion – Whether it’s a birthday, holiday, or just a weekday treat, this cake will impress every time.
My Personal Experience
The first time I made this cake, I was blown away by how good it turned out. The combination of buttery pecans and vanilla-scented cake reminded me of classic Southern desserts, but without the sugar crash. The texture is just right—moist but not too dense, with a soft crumb that holds together beautifully. Plus, it’s one of those recipes where people can’t even tell it’s keto!
Required Equipment
Mixing Bowls – You’ll need a couple of mixing bowls to keep wet and dry ingredients separate before combining.
Electric Mixer – A hand mixer or stand mixer makes creaming the butter and sweetener much easier and results in a fluffier cake.
Cake Pan – A round 9-inch cake pan works perfectly for this recipe, but a loaf pan also does the job if you prefer a different shape.
Parchment Paper – Helps prevent sticking and makes it easier to remove the cake from the pan.
Spatula – Great for folding in ingredients and scraping every last bit of batter into the pan.
Ingredients & Substitutions
- Almond flour (2 cups) – The base of the cake, providing a soft and slightly nutty texture. Avoid coconut flour, as it absorbs too much moisture.
- Butter (½ cup, melted) – Adds richness and depth of flavor. You can swap for coconut oil if needed.
- Eggs (4 large) – Help with structure and keep the cake light and fluffy.
- Granulated keto sweetener (¾ cup) – Monk fruit or erythritol work well. Adjust sweetness to taste.
- Baking powder (1 ½ tsp) – Gives the cake a good rise.
- Heavy cream (⅓ cup) – Adds moisture and a slight creaminess. Unsweetened almond milk can be used instead.
- Vanilla extract (1 tbsp) – Enhances the warm, sweet flavors of the cake.
- Chopped pecans (¾ cup, toasted) – The star of the recipe! Toasting enhances their nutty flavor.
- Salt (¼ tsp) – Balances the sweetness and enhances flavor.
How to Make Keto Butter Pecan Cake
- Toast the pecans – Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for about 5 minutes until fragrant. Set aside to cool.
- Prepare the batter – In a mixing bowl, cream together the melted butter and keto sweetener until well combined. Add the eggs, heavy cream, and vanilla extract, and mix until smooth.
- Combine dry ingredients – In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Mix it all together – Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the toasted pecans.
- Bake – Pour the batter into a greased or parchment-lined cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve – Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Tips for This Recipe
- Don’t skip toasting the pecans! It brings out their rich, nutty flavor and makes a big difference in taste.
- Use room-temperature eggs to help the batter mix smoothly and avoid a dense texture.
- Check for doneness early—almond flour cakes can overbake quickly, so start checking at 25 minutes.
- Make it ahead – This cake actually tastes even better the next day as the flavors meld together!
Optional Additions
- Cinnamon or nutmeg – Add a warm spice kick for extra depth of flavor.
- Cream cheese frosting – A keto-friendly frosting made with cream cheese, sweetener, and vanilla makes this cake even more indulgent.
- Chocolate chips – Sugar-free chocolate chips make a delicious addition if you want a hint of chocolate!
Serving Ideas
- Serve with a dollop of whipped cream or keto-friendly ice cream for a true dessert experience.
- Enjoy a slice with a cup of coffee for an afternoon treat.
- Pair it with a scoop of vanilla keto ice cream for a perfect balance of flavors.
Storage Recommendations
- Room temperature – Store in an airtight container for up to 3 days.
- Refrigerator – Keeps well for up to a week.
- Freezer – Freeze individual slices wrapped in plastic for up to 3 months. Thaw at room temp before serving.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Not recommended—coconut flour is much more absorbent and would make the cake too dry.
Can I make this cake dairy-free?
Yes! Use coconut oil instead of butter and coconut cream instead of heavy cream.
Can I add a glaze on top?
Absolutely! A simple keto glaze made with powdered sweetener and almond milk adds a nice touch.
Nutritional Breakdown (Per Serving)
Calories: 240 | Fat: 22g | Protein: 6g | Total Carbs: 5g | Net Carbs: 2g
Keto Butter Pecan Cake Recipe
Ingredients
- 2 cups almond flour
- ½ cup butter melted
- 4 large eggs
- ¾ cup granulated keto sweetener
- 1 ½ tsp baking powder
- ⅓ cup heavy cream
- 1 tbsp vanilla extract
- ¾ cup chopped pecans toasted
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside to cool.
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt.
- Cream butter and sweetener: Beat softened butter and granulated keto sweetener until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Incorporate wet and dry ingredients: Alternately add the dry ingredients and heavy cream, mixing until smooth.
- Fold in vanilla and pecans gently.
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the butter pecan glaze: Melt butter in a pan, add chopped pecans and keto sweetener, and cook until golden.
- Drizzle the glaze over the cooled cake before serving.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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