Keto Butter Pecan Pound Cake

Rich, nutty, and perfectly tender, this Keto Butter Pecan Pound Cake is a low-carb dessert dream come true. Loaded with buttery pecans and finished with a smooth cream cheese frosting, it’s a treat that feels indulgent while staying keto-friendly.

Why You’ll Love This Recipe

• Perfectly moist and dense texture
• Loaded with buttery toasted pecans
• Low-carb and keto-approved
• Creamy, luscious frosting
• Great for holidays or special occasions
• Freezer-friendly for make-ahead desserts
• Gluten-free and sugar-free
• Classic flavor with a healthy twist
• Delicious warm or chilled
• Family-approved and crowd-pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Buttered Pecans:
1 3/4 cups chopped pecans
1 tablespoon butter
1/2 teaspoon salt

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

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

Directions

Make the Buttered Pecans:

1. In a skillet over medium heat, toast chopped pecans for 3 to 4 minutes, stirring constantly.
2. Add butter and stir until melted and pecans are well coated.
3. Sprinkle with salt, stir again, and remove from heat. Let cool and chop more finely if needed.

Bake the Cake:

1. Preheat oven to 325°F (165°C). Grease a 9-inch bundt pan well.
2. In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, and baking powder.
3. In a large bowl, beat softened butter and brown sugar replacement until creamy.
4. Beat in eggs and vanilla extract until well combined.
5. Mix in dry ingredients, then add water gradually until batter is smooth.
6. Stir in 1 1/4 cups of the finely chopped buttered pecans.
7. Pour batter into the prepared bundt pan and smooth the top.
8. Bake for 45 to 55 minutes, or until golden brown and firm to the touch.
9. Cool the cake in the pan for 30 to 40 minutes before transferring to a wire rack to cool completely.

Make the Frosting:

1. In a bowl, beat cream cheese and softened butter until smooth and creamy.
2. Add powdered sweetener and mix until well incorporated.
3. Beat in heavy cream and vanilla extract until fluffy.
4. Stir in remaining 1/2 cup of buttered pecans.
5. Spread frosting evenly over the cooled pound cake.

Servings and timing

Prep Time: 35 minutes
Cooking Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 16 servings
Calories: 390 kcal per serving

Variations

• Dairy-free option: Use dairy-free butter and cream cheese.
• Extra spice: Add cinnamon or nutmeg to the batter.
• Lemon twist: Add lemon zest to the batter and frosting.
• Chocolate chip: Mix in sugar-free chocolate chips for extra indulgence.
• Mini cakes: Bake in mini bundt pans for individual servings.

storage/reheating

Store the pound cake in an airtight container in the fridge for up to 5 days. It can also be frozen (frosted or unfrosted) for up to 2 months. Thaw in the fridge overnight and serve chilled or at room temperature. For a warm slice, microwave for 10–15 seconds.

FAQs

Is this pound cake really keto-friendly?

Yes, it uses low-carb flours and sugar replacements to keep it keto.

Can I substitute the whey protein powder?

You can try egg white protein or leave it out, but texture may vary slightly.

Can I make this cake dairy-free?

Yes, substitute with dairy-free butter and cream cheese.

Why is my cake dry?

It may have been overbaked. Check at the 45-minute mark and don’t overmix the batter.

Do I need a bundt pan?

A loaf pan can work, but baking times may vary.

Can I skip the frosting?

Yes, the cake is flavorful enough on its own, but the frosting adds extra richness.

How do I toast the pecans properly?

Toast them in a dry skillet over medium heat, stirring constantly to avoid burning.

Can I use a different nut instead of pecans?

Yes, walnuts or almonds can work as a substitute.

What sweetener should I use?

Use a brown sugar replacement for the cake and a powdered sweetener for the frosting.

Can I freeze individual slices?

Absolutely. Wrap each slice in plastic wrap and freeze in a zip-top bag.

Conclusion

Keto Butter Pecan Pound Cake is a rich, decadent dessert that fits perfectly into a low-carb lifestyle. With its buttery pecans, moist texture, and creamy frosting, it’s the kind of treat that will satisfy your sweet tooth while keeping you on track with your goals. Perfect for any occasion or just a special moment of indulgence.

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