Ingredients
For the butter pecan cake
2 cups almond flour
¼ cup coconut flour
¾ cup granulated keto-friendly sweetener
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon, optional
4 large eggs, room temperature
½ cup unsalted butter, melted and slightly cooled
½ cup unsweetened almond milk
½ cup sour cream or full-fat Greek yogurt
2 teaspoons vanilla extract
½ teaspoon butter extract, optional
1 cup pecans, roughly chopped
For the toasted pecans
1 tablespoon butter
½ cup chopped pecans
1 tablespoon keto-friendly brown sugar substitute
Pinch of salt
For the cream cheese frosting
8 oz (225 g) cream cheese, softened
4 tablespoons unsalted butter, softened
½–¾ cup powdered keto sweetener, adjusted to taste
1 teaspoon vanilla extract
1–2 tablespoons heavy cream, as needed
Pinch of salt
Instructions
1. Toast the pecans. Melt 1 tablespoon butter in a skillet over medium-low heat. Add the chopped pecans, brown-sugar substitute, and a small pinch of salt. Cook for about 3–5 minutes, stirring frequently, until fragrant and lightly toasted. Remove from the heat and allow them to cool completely.
2. Prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang so the cake can easily be lifted out after baking.
3. Mix the dry ingredients. In a large bowl, whisk together the almond flour, coconut flour, keto sweetener, baking powder, baking soda, salt, and cinnamon. Break up any lumps in the almond flour so the finished cake has an even texture.
4. Combine the wet ingredients. In another bowl, whisk the eggs until smooth. Add the melted butter, almond milk, sour cream, vanilla, and butter extract. Whisk until everything is thoroughly combined.
5. Make the batter. Pour the wet mixture into the dry ingredients. Stir gently just until a thick, smooth batter forms. Avoid excessive mixing. Fold in 1 cup of chopped pecans, reserving a small handful if you’d like extra nuts inside or on top.
6. Bake. Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 45–55 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.
Almond-flour cakes can brown fairly quickly. If the top becomes dark before the center is finished, loosely cover the loaf with aluminum foil during the final 10–15 minutes.
7. Cool completely. Let the cake cool in its pan for approximately 15 minutes. Carefully lift it out and place it on a wire rack. Allow it to cool completely before frosting. Frosting a warm cake will cause the cream cheese mixture to melt and slide off.
Make the Sugar-Free Cream Cheese Frosting
Beat the softened cream cheese and butter together for 2–3 minutes until creamy and fluffy. Gradually beat in the powdered keto sweetener, followed by the vanilla and salt.
Add heavy cream, about 1 teaspoon at a time, until the frosting reaches a soft, spreadable consistency.
Spread the frosting generously over the completely cooled cake. Finish with the buttery toasted pecans, gently pressing some into the frosting so every slice gets plenty of crunch.
Tips for an Extra-Moist Keto Cake
Room-temperature eggs and dairy blend more evenly into almond-flour batter. Sour cream is especially useful here because it adds richness and helps prevent the cake from becoming dry or crumbly.
For an even deeper butter-pecan flavor, brown the butter before adding it to the batter. Simply cook it gently until the milk solids turn golden and smell nutty, then cool it slightly before using.
The cake is particularly delicious after resting for several hours. Once chilled, the crumb firms up and the vanilla, butter, and toasted-pecan flavors become even more pronounced.
Storage
Because of the cream cheese frosting, keep the finished cake covered in the refrigerator for up to 4–5 days. For the best texture, let an individual slice sit at room temperature for about 10–15 minutes before serving.
You can also freeze the unfrosted cake or individual slices for up to 2 months. Wrap them tightly and thaw overnight in the refrigerator.
Serving idea: Add a few extra toasted pecans and serve with freshly brewed coffee or unsweetened tea for a rich keto-friendly treat