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Moist, nutty, and irresistibly buttery — this keto-friendly butter pecan cake is a crowd favorite that comes together with minimal effort. Perfect for holidays, potlucks, or whenever you’re craving a guilt-free dessert.
Recipe Card (At a Glance)
Servings: 10–12 slices
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Dietary: Keto • Low-Carb • Gluten-Free
Ingredients
- 2 cups almond flour
- ½ cup salted butter, melted
- ½ cup granulated erythritol (or preferred keto sweetener)
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon (optional)
- 1 cup chopped pecans (toasted for best flavor)
Optional Topping
- Whipped cream or sugar-free glaze
Quick Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch pan or line with parchment.
- In a large bowl, mix almond flour, sweetener, baking powder, and cinnamon.
- Add melted butter, eggs, and vanilla; stir until combined.
- Fold in chopped pecans.
- Spread batter evenly in prepared pan.
- Bake 30–35 minutes, until golden and toothpick comes out clean.
- Cool slightly, slice, and serve with whipped cream if desired.
Step-by-Step Guide
Step 1 — Prep the Pan
Grease or line your baking dish. Toast pecans in a dry skillet for 3–4 minutes (optional but highly recommended).
Step 2 — Make the Batter
Mix dry ingredients in one bowl, wet ingredients in another, then combine.
Step 3 — Bake
Pour batter into the pan and bake until golden brown.
Step 4 — Serve
Cool 10 minutes, slice, and enjoy with a dollop of cream.
Notes & Substitutions
- Almond Flour: Can sub with finely ground pecan flour for richer flavor.
- Sweetener: Works with monk fruit, stevia blends, or allulose.
- Butter: Brown the butter first for a deeper, nutty flavor.
Storage
- Store covered at room temp 2 days, or in fridge up to 5 days.
- Freezes well for 2 months — thaw overnight before serving.
Nutrition (per slice, 12 slices)
Approx: 230 kcal | 6g protein | 4g net carbs | 22g fat
