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Keto Butter Pecan Cake Recipe

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Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: 55-60 minutes
Intensity/Level: Easy to Intermediate
Yield: 12 servings

If you’re following a ketogenic or low-carb lifestyle, you know that finding a truly moist, flavorful cake can feel like searching for a needle in a haystack. So many keto cakes turn out dry, crumbly, or have that unmistakable “eggy” taste that reminds you you’re eating a substitute.

This Keto Butter Pecan Cake is here to change all of that.

Imagine a dense, buttery pound cake, studded with crunchy, toasted pecans, and finished with a luscious, sugar-free glaze. It has all the deep, nutty, caramelized flavors of the classic Southern dessert, but with a fraction of the carbs and zero refined sugar. This cake is so good, you could serve it at a non-keto gathering, and no one would ever guess it’s low-carb. Let’s get baking!

Why You’ll Love This Recipe

  • Incredibly Moist: Thanks to a combination of sour cream and butter, this cake has a tender crumb that stays fresh for days.

  • Rich, Nutty Flavor: Toasting the pecans is a non-negotiable step. It deepens their flavor and adds a wonderful crunch that contrasts beautifully with the soft cake.

  • Perfect Macros: It’s low in carbs and high in healthy fats, making it the perfect treat to satisfy your sweet tooth without kicking you out of ketosis.

Ingredients

For the Cake:

  • 2 cups (200g) Blanched Almond Flour

  • 1/2 cup (60g) Coconut Flour

  • 2/3 cup (130g) Granulated Monk Fruit Sweetener (or your preferred keto-friendly erythritol blend)

  • 2 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1/2 tsp Salt

  • 1 cup (2 sticks / 226g) Unsalted Butter, softened

  • 4 oz (113g) Full-Fat Cream Cheese, softened

  • 4 large Eggs, at room temperature

  • 1/2 cup (120ml) Sour Cream, at room temperature

  • 2 tsp Vanilla Extract

  • 1 tsp Butter Flavoring (Optional, but highly recommended for authenticity)

For the Toasted Pecans:

  • 1 1/2 cups (170g) Pecan Halves or Pieces

  • 1 tbsp Unsalted Butter, melted

  • Pinch of Salt

For the Keto Glaze (Optional but Delicious):

  • 1/2 cup (60g) Powdered Monk Fruit Sweetener

  • 2-3 tbsp Heavy Cream (or unsweetened almond milk for a lighter version)

  • 1/2 tsp Vanilla Extract

Instructions

Step 1: Toast the Pecans (The Most Important Step!)

  1. Preheat your oven to 350°F (175°C) .

  2. On a small, rimmed baking sheet, toss the pecan pieces with the melted butter and a pinch of salt.

  3. Spread them in a single layer and toast for 5-7 minutes, until they are fragrant and slightly darkened. Watch them carefully, as nuts can burn quickly!

  4. Remove from the oven and let them cool completely. Once cool, roughly chop about half of them (reserve the other half for topping). Lower the oven temperature to 325°F (160°C) .

Step 2: Prepare the Pan and Dry Ingredients

  1. Grease a 9×5-inch loaf pan or a 9-inch bundt pan thoroughly with butter or coconut oil. To ensure your cake doesn’t stick, you can also line the loaf pan with parchment paper, leaving some overhang.

  2. In a medium bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Wet Ingredients

  1. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and cream cheese together on medium-high speed until light, fluffy, and well-combined (about 2-3 minutes).

  2. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

  3. Mix in the sour cream, vanilla extract, and butter flavoring (if using) until just combined. The mixture might look slightly curdled; this is normal!

Step 4: Combine Wet and Dry

  1. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as almond flour batters can become dense.

  2. Using a spatula, gently fold in the chopped, toasted pecans, reserving a small handful to sprinkle on top of the cake before baking.

Step 5: Bake to Perfection

  1. Pour the thick batter into your prepared pan and spread it evenly. Sprinkle the reserved chopped pecans over the top.

  2. Bake in the preheated 325°F (160°C) oven for 35-45 minutes for a loaf pan, or 40-50 minutes for a bundt pan.

  3. The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

  4. Allow the cake to cool in the pan on a wire rack for at least 30 minutes. This is crucial, as keto cakes are more fragile when warm. After 30 minutes, carefully invert or lift the cake out of the pan to cool completely.

Step 6: Make the Glaze and Serve

  1. Once the cake is completely cool, make the glaze. In a small bowl, whisk together the powdered monk fruit sweetener, 2 tablespoons of heavy cream, and vanilla extract. Whisk until smooth. If it’s too thick, add the remaining tablespoon of cream, one teaspoon at a time, until you reach a drizzling consistency.

  2. Drizzle the glaze over the cooled cake.

  3. Slice, serve, and enjoy your decadent, keto-friendly masterpiece!

Recipe Tips & FAQs

  • Room Temperature Ingredients: This is key for a smooth, well-emulsified batter. Take your butter, cream cheese, eggs, and sour cream out of the fridge at least an hour before you start baking.

  • Don’t Skip Toasting the Pecans: This brings out their natural oils and deepens their flavor from mild to wonderfully rich and buttery.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices (without the glaze) for up to 3 months.

Nutritional Information (Per Serving, 1/12 of cake with glaze)

Please note that these values are estimates and can vary based on the specific brands of ingredients you use.

  • Calories: 385

  • Fat: 36g

  • Total Carbohydrates: 9g

  • Fiber: 4g

  • Net Carbs: 5g

  • Protein: 8g

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