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Keto Butter Pecan Pound Cake

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Rich, nutty, and perfectly tender, this Keto Butter Pecan Pound Cake is packed with buttery pecans and topped with a luscious cream cheese frosting — a low-carb dessert that feels truly indulgent.

  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings

Ingredients

  • 1 3/4 cups chopped pecans
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 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
  • 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
  • 1/2 cup buttered pecans, finely chopped

Instructions

  1. In a skillet over medium heat, toast pecans for 3–4 minutes, stirring constantly.
  2. Add butter and stir until melted and pecans are coated. Sprinkle with salt, stir again, then remove from heat and cool. Chop more finely if needed.
  3. Preheat oven to 325°F (165°C). Grease a 9-inch bundt pan well.
  4. In a bowl, whisk almond flour, coconut flour, whey protein, and baking powder.
  5. In a large bowl, beat butter and sweetener until creamy. Beat in eggs and vanilla. Mix in dry ingredients, then add water until smooth.
  6. Stir in 1 1/4 cups buttered pecans.
  7. Pour batter into the bundt pan, smooth the top, and bake 45–55 minutes, until golden and firm to touch.
  8. Cool in the pan 30–40 minutes before transferring to a wire rack to cool completely.
  9. Beat cream cheese and butter until smooth. Add powdered sweetener and mix until combined.
  10. Beat in cream and vanilla, then stir in remaining pecans.
  11. Spread frosting evenly over cooled cake.

Notes

  • Make sure all ingredients are at room temperature for the best texture.
  • Let the cake cool completely before frosting to prevent melting.
  • Store in the refrigerator for up to 5 days or freeze slices individually.
  • Author: Maya
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 36g
  • Saturated Fat: 11g
  • Unsaturated Fat: 23g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 75mg

Find it online: https://recipeteach.com/keto-butter-pecan-pound-cake/