This keto butter pecan cake is deliciously moist, has a tender crumb texture, and is packed with buttery pecans. If that’s not enough, it features a butter pecan icing that makes it irresistible.
It’s a healthy homemade butter pecan cake made with your choice of sugar alternative. Yet it keeps both the buttery flavor and nutty flavor of a regular butter pecan cake. It’s a recipe that is guaranteed to silence your sweet tooth.
What’s great is that it’s a low-carb dessert with only 4 net carbs per serving, making it the perfect sweet treat for birthday parties, potlucks, or other special occasions with guests keeping up with their ketogenic lifestyle.
But I promise it’s a low-carb butter pecan cake that everyone will love, even those not a keto diet.
Be sure to also check out our entire collection of keto cakes for tasty options!
Keto Butter Pecan Cake
This keto-friendly butter pecan cake can be baked as a bundt cake or as a sheet cake. For this particular butter pecan cake recipe, we’re going down the bundt cake route for its stunning presentation.
This low-carb cake is made using a combination of almond and coconut flour, which provides a moist and tender crumb while keeping the carb count low.
We also use a sugar substitute to sweeten the cake, so you can indulge in a slice without worrying about your blood sugar levels.
But what sets this cake apart is the buttery, creamy pecan icing that’s drizzled on top. Made with real butter, heavy cream, chopped pecans, and a powdered sugar substitute, this icing is the perfect complement to the nutty flavors of the cake.
So if you’re looking for a keto-friendly dessert that’s sure to satisfy your sweet tooth, give our keto butter pecan cake a spin!
Ingredients Needed To Make Keto Butter Pecan Cake
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The following are the ingredients you’ll need to make keto butter pecan cake. Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.
- Finely milled almond flour, measured and sifted
- Coconut flour
- Unsalted butter, room temperature
- Eggs, room temperature
- Granulated sugar substitute
- Vanilla extract
- Baking powder
- Sea salt
- Heavy whipping cream
- Chopped pecans
Keto Butter Pecan Icing
Tools You’ll Need To Make A Keto Butter Pecan Cake
Let me also mention that the type of bundt pan you use is important. Not all are created equal, and after a while, bundt pans don’t release the cakes well, so investing in a good one is worth the tiny investment.
I use a CasaWare’s brand because it has a granite ceramic that makes for easy release baking.
Best Sugar Substitutes For A Keto Butter Pecan Cake
To make a sugar-free butter pecan cake, you’ll need to replace regular sugar with a sweetener that doesn’t raise your blood sugar.
My number one choice is Lakanto, a monk fruit sweetener, because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has 0% impact on blood sugar.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Another option is to use allulose for the butter pecan topping, in which case it will be less grainy and have a caramel-like texture.
I’ve included instructions on how to make a less sweet cake for those of you looking for that option.
For more information on what are the best sugar substitutes to use on the keto diet be sure to check our guide.
How To Make Keto Butter Pecan Cake
You’ll start by preheating the oven to 350 degrees. Then grease the 12-cup capacity bundt pan well with solid butter.
Measure and sift the almond flour and place it in a large mixing bowl.
Measure the coconut flour and add to the large bowl with the sifted almond flour. To the large bowl, add the baking powder and salt.
Using an electric mixer, beat the softened butter and sugar substitute until light fluffy for a minimum of 5 minutes. Next, add the vanilla extract.
Add the eggs one at a time. Be sure to combine well after each addition.
Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.
Fold in the heavy cream, then fold in the chopped pecans when well combined. Then add the batter to the bundt pan.
Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it to a cooling rack.
While the cake cools completely on the baking rack, make the butter pecan icing.
Then drizzle the entire cake with the icing allowing it to seep into the cake.
Once the icing has been added, allow the cake to absorb the icing and set it for another 10 minutes before slicing and serving.
To make the keto butter icing, melt the butter in a small saucepan over medium-high heat until golden brown.
To the hot butter, add chopped pecans and cook for about one minute, stirring constantly. Add the confectioner’s sugar substitute, salt, and heavy cream.
Combine well and drizzle to the top of the cake while the icing is still warm.
Store leftovers wrapped in plastic wrap or an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
More Keto Pecan Recipes
For more tasty pecan recipes, be sure to check out the following:
I sure hope you will give this gluten-free butter cake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. Doing so is what keeps this girl encouraged to keep sharing and perfecting her recipes.
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- 2 1/2 cups of finely milled almond flour, measured and sifted
- 1 cup of coconut flour
- 1 cup of unsalted butter, room temperature
- 5 eggs, room temperature
- 1 1/4 cups of granulated sugar substitute,
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1/2 cup of heavy whipping cream
- 1/2 cup of chopped pecans
Keto Butter Pecan Icing
- Preheat the oven to 350 degrees.
- Grease well with solid butter in a 12-cup capacity bundt pan.
- Measure and sift the almond flour and place it in a large mixing bowl.
- Measure the coconut flour and add to the large bowl with the sifted almond flour.
- To the large bowl, add the baking powder and salt.
- Using an electric beater, beat the softened butter and sugar substitute until light fluffy for a minimum of 5 minutes.
- Next, add the vanilla extract.
- Add the eggs one at a time. Be sure to combine well after each addition.
- Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.
- Fold in the heavy cream, then fold in the chopped pecans when well combined.
- Add the batter to the well greased bundt pan.
- Bake the cake on the center rack for 35-40 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack.
- While the cake cools completely on the baking rack, make the butter pecan icing.
- Then drizzle the entire cake with the icing allowing it to seep into the cake.
- Once the icing has been added, allow the cake to absorb the icing and set it for another 10 minutes before slicing and serving.
- Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Keto Butter Icing
- Melt the butter in a small saucepan over medium-high heat until golden brown.
- To the hot butter, add chopped pecans and cook for about one minute, stirring constantly. Add the confectioner's sugar substitute, salt, and heavy cream.
- Combine well and drizzle to the top of the cake while the icing is still warm.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 21gSaturated Fat: 9.9gCholesterol: 78mgSodium: 120mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: .1gProtein: 6.2g