This Keto Butter Pecan Pound Cake is a true indulgence for anyone following a low-carb lifestyle, delivering all the rich, buttery flavor and tender crumb of a traditional pound cake without the sugar. I aimed to create a keto pound cake that truly satisfied, and I found the combination of almond and coconut flours, along with unflavored whey protein, creates an ideal texture. This recipe is perfect for special occasions or simply as a delightful everyday treat that won’t derail your diet.

⏱ Time: 75 min
👥 Servings: 8-10
📊 Level: Easy
🥗 10 ingredients
Indulge in Dreamy Keto Butter Pecan Pound Cake! - keto pound cake - Keto pound cake: bake this incredibly moist and flavorful butter pecan pound cake. Loaded wi

Indulge in Dreamy Keto Butter Pecan Pound Cake!

Keto pound cake: bake this incredibly moist and flavorful butter pecan pound cake. Loaded with toasted pecans for a delightful low-carb treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Line with parchment paper, leaving an overhang on the long sides.
  2. In a small skillet, melt 1 tablespoon butter over medium heat. Add chopped pecans and cook, stirring frequently, until lightly toasted and fragrant, about 3-5 minutes. Remove from heat and set aside.
  3. In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened 1/2 cup butter and brown sugar replacement until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the toasted pecans.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
  7. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Slice and serve.

Notes

– Toasting the pecans in butter intensifies their flavor and adds a beautiful depth to the cake. Don’t skip this step! – Ensure your butter and eggs are at room temperature for a smooth, emulsified batter that bakes evenly. – If your cake browns too quickly, loosely tent it with aluminum foil to prevent over-browning while the inside finishes cooking. – Store leftover keto pound cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 2 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

– Toasting the pecans in butter intensifies their flavor and adds a beautiful depth to the cake. Don’t skip this step! – Ensure your butter and eggs are at room temperature for a smooth, emulsified batter that bakes evenly. – If your cake browns too quickly, loosely tent it with aluminum foil to prevent over-browning while the inside finishes cooking. – Store leftover keto pound cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 2 months.

This Keto Butter Pecan Pound Cake proves that healthy eating doesn’t mean sacrificing flavor or texture. Enjoy every buttery, nutty bite!

Try this next: Keto Boston Cream Poke Cake Recipe

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