Keto Butter Pecan Cake
This keto butter pecan cake is rich, moist, and packed with buttery toasted pecans and warm vanilla flavor. It’s completely low carb, sugar free, and perfect for holidays, birthdays, or anytime you want a truly indulgent dessert without breaking keto.
Ingredients for the Cake:
2 cups almond flour
1/4 cup coconut flour
1/2 cup granulated keto sweetener (erythritol or monk fruit blend)
1 tablespoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 teaspoon butter extract (optional but recommended)
For the Buttered Pecans:
1 cup chopped pecans
2 tablespoons butter
1 tablespoon brown-style keto sweetener
For the Frosting (Optional):
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup powdered keto sweetener
1 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions:
Preheat the oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line with parchment paper if desired.
In a skillet over medium heat, melt the butter for the pecans. Add the chopped pecans and brown-style keto sweetener. Cook for 3 to 4 minutes, stirring often, until toasted and fragrant. Remove from heat and let cool.
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
In another bowl, beat the eggs, then whisk in the melted butter, almond milk, vanilla extract, and butter extract.
Add the wet ingredients to the dry ingredients and mix until smooth. Fold in the toasted pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, until the center is set and a toothpick inserted comes out clean.
Allow the cake to cool completely before frosting.
To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sweetener, vanilla extract, and heavy cream. Beat until light and fluffy.
Spread frosting over the cooled cake if using.
Helpful Tips:
Do not skip cooling the cake fully before frosting to prevent melting.
Butter extract enhances the classic butter pecan flavor but is optional.
Toast pecans gently to avoid bitterness.
Serving Suggestions:
Serve with whipped keto cream or a drizzle of sugar-free caramel sauce.
Pairs beautifully with coffee or tea.
Store leftovers in the refrigerator for up to 5 days.
This keto butter pecan cake is soft, nutty, and deeply buttery — a classic dessert made low carb without sacrificing flavor or texture.