Keto Butter Pecan Pound Cake Recipe

Close up shot of a slice of Keto Butter Pecan Pound Cake on a white plate with pecan halves.

Take your low carb desserts up a notch (or 5!) with this heavenly Keto Butter Pecan Pound Cake. This tender cake strikes all the right notes for a fall party or get together.

Course Dessert

Cuisine American

Keyword butter pecan cake

Prep Time 35

Cook Time 1

Total Time 1 35

Servings servings

Calories 343kcal

Ingredients

Buttered Pecans

1 3/4 cup chopped pecans
1 tbsp butter
1/2 tsp salt

Cake

2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
1 tbsp baking powder
1/2 cup butter softened
2/3 cup brown sugar replacement
4 large eggs room temperature
1 tsp vanilla extract
1/2 cup water room temperature
1 1/4 cups buttered pecans, finely chopped

Frosting

8 ounces cream cheese softened
1/4 cup butter softened
1/2 cup powdered sweetener (more to taste)
1/4 cup heavy cream room temperature
1 tsp vanilla extract
1/2 cup buttered pecans, finely chopped

US Customary - Metric

Instructions

Buttered Pecans

In a large skillet over medium heat, add the pecans. Cook, stirring almost constantly, for 3 to 4 minutes, until lightly toasted.
Add the butter and let melt, then toss to coat the pecans. Sprinkle with salt, toss to combine, and remove from heat. Set aside to cool.
If the pecan pieces are on the larger side, chop them up a bit more after they cool. You want them to be finely chopped for this recipe.

Cake

Preheat the oven to 325ºF and grease a large bundt pan (9-inch diameter or 8 to 10 cup capacity) very well.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, and baking powder.
In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract, then beat in the almond flour mixture. Add the water and stir on low until smooth.
Beat in 1 1/4 cups of the buttered pecans until well distributed. Transfer the batter to the prepared pan and smooth the top. Bake 45 to 55 minutes, or until the top is golden brown and just firm to the touch.
Remove and let cool 30 to 40 minutes in the pan before flipping out onto a wire rack to cool cool completely.

Frosting

In a large bowl, beat the cream cheese and butter until completely smooth, about 1 minutes. Then beat in the sweetener until well combined.
Beat in the heavy whipping cream and vanilla extract until just combined, then add the remaining 1/2 cup of butter pecans and mix until well distributed.
Spread the frosting over the top and sides of the cooled cake.

Notes

Pro Tip: Double-grease your pan to help prevent sticking. Use a solid fat first, like butter or coconut oil, and then a spray like coconut or avocado oil.

Storage Information: Store the cake, covered up, in the fridge for up to 5 days. You can also freeze the cake for up to 3 months.

Nutrition