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Craving a rich, decadent dessert while staying on track with keto? This Keto Chocolate Pecan Cake is the answer! Soft, chocolatey, and loaded with crunchy roasted pecans, it’s the perfect combination of indulgence and low-carb goodness. Whether you’re celebrating a special occasion or just want a guilt-free treat, this cake delivers all the satisfaction without the sugar crash.
Traditional chocolate cakes are packed with refined flour and sugar, making them off-limits for a keto lifestyle. But this version? It’s made with almond flour, rich cocoa, and healthy fats, keeping the net carbs low while maximizing flavor. It’s the kind of cake that doesn’t just taste good for a keto recipe—it tastes amazing, period!
If you love a moist, slightly airy chocolate cake with a nutty crunch, you’re going to adore this one. Plus, it’s easy to make and requires simple ingredients you probably already have in your keto pantry.
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Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly: No refined sugar, no flour—just wholesome keto ingredients that keep your macros in check.
- Rich Chocolate Flavor: Made with cocoa powder and a touch of vanilla for deep, chocolatey goodness.
- Nutty & Crunchy: Roasted pecans add the perfect bite to every slice.
- Moist & Fluffy: Thanks to whipped egg whites and cream cheese, this cake stays light but still rich.
- Easy to Make: No complicated techniques—just mix, bake, and enjoy!
My Personal Experience
When I first started keto, giving up desserts felt like a challenge. But once I discovered how to bake with almond flour and natural sweeteners, everything changed! This Keto Chocolate Pecan Cake was one of the first cakes I made, and I was blown away by how moist and delicious it turned out.
The combination of whipped egg whites and cream cheese gives it a light texture, while the pecans add the perfect crunch. The first time I took a bite, I couldn’t believe it was low-carb. Now, it’s my go-to when I need a satisfying chocolate fix!
Required Equipment
Mixing Bowls
You’ll need two mixing bowls—one for the dry ingredients and another for the egg whites. A good set of sturdy bowls makes mixing easier.
Hand Mixer or Stand Mixer
Whipping the egg whites to stiff peaks is essential for the cake’s texture. A hand mixer makes this quick and effortless.
Spatula
A flexible spatula helps gently fold the egg whites into the batter without deflating them.
8-Inch Cake Pan
A standard cake pan works best for this recipe. Lining it with parchment paper prevents sticking.
Oven
Bake at 180°C (350°F) for perfect results.
Ingredients & Substitutions
- Almond Flour (130g) – The base for this cake, keeping it low-carb. Swap with sunflower seed flour for a nut-free version.
- Sweetener (4-5 tbsp) – Adjust to taste. Erythritol or monk fruit works best.
- Eggs (5, divided) – Egg whites create a fluffy texture, while yolks add richness.
- Cream Cheese (3 tbsp) – Adds moisture and a slight tangy flavor. Can be replaced with Greek yogurt.
- Cocoa Powder (3 tbsp) – Unsweetened cocoa gives deep chocolate flavor.
- Salt (½ tsp) – Enhances the overall taste.
- Baking Powder (1 tsp) – Helps the cake rise.
- Olive Oil (2 tbsp) – Adds moisture and healthy fats. Can be swapped with melted butter or coconut oil.
- Heavy Cream (250g) – Used in the frosting for a creamy, luscious texture.
- Roasted Pecans (50g) – Gives the cake its signature crunch. Can be substituted with walnuts.
- Vanilla Extract (2 tsp) – Enhances the flavors.
How to Make Keto Chocolate Pecan Cake
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and line an 8-inch cake pan with parchment paper.
Step 2: Prepare the Egg Whites
Separate the egg yolks from the whites. In a clean mixing bowl, whip the egg whites to stiff peaks, gradually adding 2-3 tbsp of sweetener. This step gives the cake a light and airy texture.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together egg yolks, olive oil, salt, and half of the vanilla extract.
Step 4: Combine the Dry Ingredients
Sift together almond flour, cocoa powder, baking powder, and the remaining sweetener.
Step 5: Combine Everything
Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Then, carefully fold in the beaten egg whites without deflating them.
Step 6: Bake
Pour the batter into the prepared cake pan and bake for 20 minutes or until a toothpick comes out clean. Let it cool completely before assembling.
Step 7: Make the Frosting
Beat the heavy cream with the remaining sweetener, vanilla, and cream cheese until smooth and fluffy.
Step 8: Assemble & Refrigerate
Spread the frosting over the cooled cake and sprinkle roasted pecans on top. Refrigerate for at least 2 hours before serving.
Tips for This Recipe
- Use Room Temperature Eggs – This helps them whip up better.
- Don’t Overmix – Fold the egg whites in gently to keep the batter light.
- Let It Cool Before Frosting – Otherwise, the frosting will melt.
Optional Additions
- Cinnamon – Adds warmth to the chocolate flavor.
- Dark Chocolate Chips – For extra richness.
- Coconut Flakes – A subtle tropical twist.
Serving Ideas
- Enjoy with a cup of keto coffee for a satisfying dessert.
- Serve with whipped cream and a drizzle of sugar-free chocolate.
- Pair with a side of fresh berries for a refreshing contrast.
Storage Recommendations
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Replace cream cheese with coconut cream and use coconut oil instead of butter.
Can I use coconut flour instead?
Not recommended, as it absorbs more moisture and would require additional adjustments.
Nutritional Breakdown (Per Serving)
- Calories: 210
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 18g
- Protein: 6g
Keto Chocolate Pecan Cake Recipe
Ingredients
- 130 g almond flour
- 4 –5 tbsp sweetener
- 5 eggs
- 3 tbsp cream cheese
- 3 tbsp cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil
- 250 g double cream heavy cream
- 50 g roasted pecans
- 2 tsp vanilla
Instructions
- Preheat oven to 180°C (350°F) and grease a cake pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff peaks form, gradually adding 2–3 tbsp sweetener.
- In another bowl, whisk egg yolks, olive oil, and salt until smooth.
- Gently fold the whipped egg whites into the yolk mixture.
- Slowly add almond flour, cocoa powder, baking powder, and half the vanilla, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 20 minutes.
- In a separate bowl, beat double cream, remaining sweetener, cream cheese, and 1 tsp vanilla until thick.
- Once the cake has cooled, assemble by layering the whipped cream mixture over the cake. Sprinkle with roasted pecans.
- Refrigerate for at least 2 hours 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 your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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