Keto Butter Pecan Pound Cake – Moist, Nutty & Delicious

One bite of this butter pecan pound cake and suddenly, you’re not just standing in your kitchen — you’re wrapped in a cozy fall afternoon, warm cake in one hand, coffee in the other. The buttery pecans, the toasty aroma, the creamy frosting — it all comes together like comfort in cake form.

Keto Butter Pecan Pound Cake – A Perfect Low-Carb Treat

This Keto Butter Pecan Pound Cake is everything you love about classic Southern dessert, just reimagined to fit your keto lifestyle. It’s rich, nutty, moist, and unbelievably satisfying. Even better? Each slice of this Keto Butter Pecan Pound Cake has only 3.5g net carbs, so you can enjoy it without second thoughts.

With just 35 minutes of prep and a total bake time of 1 hour 35 minutes, you’ll have a show-stopping dessert ready to serve 16 generous slices. Whether you’re making it for a holiday table or meal prepping for the week, this cake delivers flavor and flexibility.

Why You’ll Love This Butter Pecan Pound Cake

Rich, Nutty Flavor

The star in this Keto Butter Pecan Pound Cake is the toasted buttered pecans. They’re golden, salty, and bring deep, nutty flavor to every bite. Mixed into the batter and sprinkled on the frosting, they make the whole cake sing.

Low-Carb & Keto Friendly

Each slice is packed with 8.9g protein, 30.5g fat, and just 3.5g net carbs. Thanks to almond flour, coconut flour, and whey protein powder, it’s light on carbs and big on texture.

Great for Make-Ahead Desserts

This cake stores beautifully in the fridge and even freezes well. It’s a reliable go-to when you need a low-carb treat on hand for guests or weeknight sweet cravings.

Key Ingredients & Their Roles

Toasted Buttered Pecans

Don’t skip this step. Toasting the pecans in butter with a sprinkle of salt brings out their aroma and crunch. They add both texture and flavor — it’s what sets this cake apart.

Almond & Coconut Flour

These two flours work together to create a moist, tender crumb without any graininess. Almond flour adds richness, while coconut flour balances moisture and gives structure.

Whey Protein

This isn’t just a protein boost — it’s essential to the texture. It helps mimic the structure you’d get from gluten in a traditional pound cake.

Keto Sweeteners

Use a brown sugar replacement (like Swerve or Lakanto golden) in the batter for that warm, molasses-like flavor. For the frosting, go with a powdered erythritol-based sweetener to keep things smooth and creamy.

Cream Cheese Frosting

Softened cream cheese and butter whipped together with sweetener and vanilla makes for a tangy, silky topping. Chopped pecans folded in add just the right crunch.

How to Make Butter Pecan Pound Cake

Step 1 – Toast the Pecans

In a skillet over medium heat, toast the chopped pecans for about 3–4 minutes. Stir constantly to prevent burning. Add butter, toss to coat, and sprinkle with salt. Let them cool, then chop finely.

Step 2 – Mix Dry and Wet Ingredients Separately

In one bowl, whisk together the almond flour, coconut flour, protein powder, and baking powder. In another, cream the softened butter with your brown sugar replacement until fluffy. Beat in eggs one at a time, then add vanilla.

Step 3 – Combine & Fold in Pecans

Gradually add the dry mix to the wet ingredients, alternating with the water. Mix until smooth. Then fold in 1 1/4 cups of your finely chopped buttered pecans.

Step 4 – Bake and Cool Properly

Grease your 9-inch bundt pan generously with solid fat and spray (trust me, it matters). Pour in the batter, smooth the top, and bake at 325°F for 45–55 minutes until the cake is golden and set.

Let the cake cool in the pan for 30–40 minutes before inverting it onto a rack. Cool completely before frosting.

Step 5 – Make the Frosting & Decorate

Beat the cream cheese and butter together until smooth. Add the powdered sweetener, heavy cream, and vanilla, beating until creamy. Fold in the remaining chopped pecans. Frost the top and sides of the cake generously.

Pro Tips for the Perfect Keto Pound Cake

Greasing the Bundt Pan Correctly

This is non-negotiable. Use both solid fat (like shortening or coconut oil) and non-stick spray. Bundt cakes are notorious for sticking, and keto batters are delicate.

Why Protein Powder Is a Must

Without it, the cake can turn dense and soggy. Whey protein adds body and helps it rise — don’t skip it, and don’t sub with collagen or casein.

How to Avoid Over-Browning

Skip allulose in the batter — it browns too fast. Stick with erythritol blends for even baking.

Frosting Texture Tricks

Room temp ingredients are key. If your frosting feels too thick, a splash of heavy cream will smooth it right out.

Best Sweeteners for This Recipe

Brown erythritol blends are best for the cake. They mimic the taste and texture of real brown sugar. For the frosting, go with powdered erythritol. Avoid allulose entirely — it may burn the cake and make the frosting too soft.

Frequently Asked Questions

More Such Recipes

If you love cozy, low-carb desserts, try my rich and creamy caramel apple cheesecake bars or this buttery and moist pumpkin bread. Want another pound cake twist? You’ll love the decadent peach cobbler pound cake. For a timeless treat, don’t miss the classic New York-style cheesecake.

Keto Butter Pecan Pound Cake Recipe Card

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Final Thoughts

This butter pecan pound cake is the kind of dessert you make once and crave forever. It fits right into holiday spreads, weekend gatherings, or just quiet coffee breaks. I hope you enjoy it as much as we do around here.

If you give it a try, leave a comment or a star rating — I love hearing how it turns out in your kitchen.

You can also find more keto dessert inspiration on Pinterest and follow along on Facebook for updates.