Keto Butter Pecan Cake

By Kenneth
/ April 1, 2026

Keto, Recipes

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Keto Butter Pecan Cake

Ingredients

Dry Ingredients

1½ cups almond flour
¼ cup coconut flour
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, melted
4 large eggs, room temperature
½ cup erythritol or allulose (adjust to taste)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, enhances nutty flavor)
¼ cup unsweetened almond milk

Pecan Topping (Optional)

½ cup chopped pecans
2 tablespoons butter, melted
1–2 tablespoons low-carb sweetener

Instructions

1. Preheat and Prepare

Preheat oven to 175°C (350°F).
Grease an 8-inch round or square cake pan and line with parchment paper.

2. Mix Dry Ingredients

In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Set aside.

3. Mix Wet Ingredients

In a large bowl, whisk together melted butter, eggs, sweetener, vanilla extract, almond extract, and almond milk until smooth and combined.

4. Combine

Gradually fold the dry ingredients into the wet mixture until fully incorporated.
Batter should be thick but pourable.

5. Add Pecan Topping (Optional)

Mix chopped pecans with melted butter and sweetener.
Sprinkle evenly over the top of the batter in the pan.

6. Bake

Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
If topping with pecans, watch closely to prevent burning; cover with foil if necessary.

7. Cool

Let the cake cool in the pan for 10–15 minutes.
Transfer to a wire rack and allow it to cool completely before slicing.

Tips for Best Results

Use finely ground almond flour for a smoother crumb.
Do not overmix the batter; it keeps the cake moist.
Coconut flour absorbs liquid; adjust almond milk if batter seems too thick.
Butter and nut topping give a rich flavor reminiscent of traditional butter pecan desserts.