Can I make this ahead of time?

Absolutely. You can bake the cake, freeze it, then frost after thawing. Or refrigerate the whole thing for up to 5 days.

What size baking dish should I use?

A 9-inch bundt pan works best. If you don’t have one, a 9-inch round cake pan can work, but a loaf pan is likely too small.

Can I double this recipe for a crowd?

Yes, but you’ll need two bundt pans or bake it in two batches. Don’t try to cram it into one pan — it’ll overflow or bake unevenly.

Keto Butter Pecan Pound Cake – Moist, Nutty & Delicious

Description

This keto butter pecan pound cake is rich, moist, and perfect for holidays or everyday low-carb indulgence. Just 3.5g net carbs per slice!

Ingredients

Scale

Buttered Pecans:

1 3/4 cup chopped pecans

1 tbsp butter

1/2 tsp salt

Cake:

2 cups almond flour

1/3 cup coconut flour

1/3 cup unflavored whey protein powder

1 tbsp baking powder

1/2 cup butter, softened

2/3 cup brown sugar replacement

4 large eggs, room temperature

1 tsp vanilla extract

1/2 cup water, room temperature

1 1/4 cups finely chopped buttered pecans

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 tsp vanilla extract

1/2 cup finely chopped buttered pecans

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Instructions

1. Toast pecans in skillet 3–4 mins, stir constantly.

2. Add butter, melt, toss to coat pecans; sprinkle with salt, cool, chop finely.

3. Preheat oven to 325°F; grease large 9-inch bundt pan.

4. Mix dry ingredients: almond flour, coconut flour, protein powder, baking powder.

5. Cream butter and sweetener until light; beat in eggs and vanilla.

6. Add dry mix, water; mix until smooth.

7. Fold in 1 1/4 cups chopped buttered pecans.

8. Transfer to pan, smooth top; bake 45–55 mins until golden and firm.

9. Cool in pan 30–40 mins; invert onto rack to cool fully.

10. Make frosting: beat cream cheese and butter until smooth.

11. Beat in powdered sweetener, heavy cream, vanilla.

12. Fold in 1/2 cup chopped buttered pecans.

13. Frost top and sides of cooled cake; serve or refrigerate to firm.

Notes

Double-grease bundt pan with solid fat and spray for easy release.

If no bundt pan, use 9-inch round cake pan. A loaf pan may be too small.

Protein powder is essential for texture; use whey or egg white.

Brown sugar substitute (erythritol-based) gives best flavor.

Avoid allulose in batter or frosting; it may over-brown or stay soft.

Store covered in fridge up to 5 days or freeze up to 3 months.

Frost after thawing if freezing whole cake.

Prep Time: 35 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 343
Sugar: 1.2
Sodium: 183
Fat: 30.5
Saturated Fat: 12.5
Unsaturated Fat: 15.8
Trans Fat: 0
Carbohydrates: 6.9
Fiber: 3.4
Protein: 8.9
Cholesterol: 97