Indulge in the irresistible flavors of a classic butter pecan cake without compromising your keto lifestyle. This keto butter pecan cake recipe delivers a moist, tender crumb packed with buttery pecans, offering a perfect balance of sweetness and nutty goodness. Whether you're celebrating a festive occasion or simply craving a comforting dessert, this keto-friendly cake is sure to satisfy your sweet tooth while keeping your carb count in check.
Why Keto Butter Pecan Cake?
For those following a ketogenic diet, finding satisfying desserts can be a challenge. This keto butter pecan cake is a game-changer, allowing you to enjoy a classic treat without derailing your dietary goals. Crafted with almond flour, a low-carb alternative to traditional flour, and a sugar substitute, this cake provides the rich taste and texture of a traditional butter pecan cake while remaining low in carbohydrates.
Key Ingredients
- Almond Flour: The base of this keto cake, providing a moist and tender crumb.
- Coconut Flour: Works in combination with almond flour to create the perfect cake texture.
- Butter: Contributes to the cake's rich, buttery flavor and moistness.
- Pecans: Generously loaded for a delightful crunch in every bite.
- Sugar Substitute: Your choice of keto-friendly sweetener to maintain the desired sweetness without the carbs.
- Cream Cheese: Adds moisture and richness to the frosting, creating a velvety texture.
- Heavy Whipping Cream: Enhances the moisture content, resulting in a luscious and creamy cake.
- Eggs: Provide structure and richness to the cake.
Variations
- Bundt Cake: Bake the batter in a 12-cup bundt pan for an elegant presentation.
- Loaf Cake: Use a small loaf pan (approximately 7x3.5 inches) for a more traditional loaf cake shape.
- Sheet Cake: Bake the batter in a sheet pan for a larger cake, perfect for gatherings.
Step-by-Step Instructions
Preparing the Pecans
- Preheat oven to 350°F (177°C).
- Melt butter: In a small microwavable bowl, melt butter.
- Toast pecans: Add chopped pecans to the melted butter and toss well to coat.
- Spread pecans: Line a baking tray with parchment paper and evenly spread out the buttered pecans.
- Bake pecans: Place the pecans in the preheated oven until toasted, about 10-15 minutes.
Preparing the Cake Batter
- Preheat oven to 325°F (163°C).
- Combine dry ingredients: In a large mixing bowl, sift together almond flour and coconut flour (if using). Add baking powder and salt. Whisk until all ingredients are well incorporated.
- Cream butter and sweetener: In a separate bowl, use an electric mixer to beat softened butter and sugar substitute until light and fluffy, for a minimum of 5 minutes.
- Add wet ingredients: Add vanilla extract. Add eggs one at a time, combining well after each addition.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet ingredients, one tablespoon at a time, while continuing to use the mixer.
- Fold in heavy cream and pecans: Fold in heavy cream, then fold in about 2/3 of the toasted buttered pecans.
Baking the Cake
- Prepare pan: Grease well with solid butter a 12-cup capacity bundt pan, or line a small loaf pan (7x3.5 inches) with parchment paper.
- Pour batter: Add the batter to the prepared pan.
- Bake: Bake on the center rack for 35-40 minutes (bundt cake) or 40-50 minutes (loaf cake), or until an inserted toothpick comes out clean. Be careful with the loaf cake, because the filling in the middle has to be gooey when baked.
- Cool: Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack to cool completely.
Preparing the Keto Butter Pecan Icing
- Melt butter: Melt butter in a small saucepan over medium-high heat until golden brown.
- Add pecans: To the hot butter, add chopped pecans and cook for about one minute, stirring constantly.
- Cream cheese frosting variation: In a bowl, beat the cream cheese and butter until smooth. Beat in the powdered allulose until well combined. Add the heavy cream and vanilla, and mix until just combined.
Frosting and Decorating
- Drizzle icing: While the cake cools completely on the baking rack, drizzle the entire cake with the butter pecan icing, allowing it to seep into the cake.
- Cream cheese frosting variation: Spread the frosting generously over the top of the cooled cake.
- Decorate: Sprinkle the remaining leftover buttered pecan mixture over the top of the frosting.
Serving and Storing
- Set: Once the icing has been added, allow the cake to absorb the icing and set for another 10 minutes before slicing and serving.
- Store: Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Tips for Success
- Use a kitchen scale: For accurate measurements, especially with almond and coconut flour.
- Don't overmix: Overmixing can result in a tough cake. Mix until just combined.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a delightful crunch.
- Adjust sweetness: Adjust the amount of sugar substitute to your liking.
- Cool completely: Allow the cake to cool completely before frosting to prevent the icing from melting.
Recipe Variations and Ideas
Keto Pecan Pie Loaf Cake
- Prepare a small loaf pan (18 cm x 8.5 cm/7 inch x 3.5 inch) layered with parchment paper.
- Combine dry ingredients.
- Add eggs, butter, and heavy whipping cream, and whisk or mix until everything is nicely combined.
- Pour ½ of the mixture into the layered pan.
- Mix all filling ingredients (pecans, sweetener, butter, and cinnamon) in a small bowl.
- Pour the filling on top of the first layer of cake mixture.
- Pour the rest of the cake mixture on top of the filling.
- Bake in a preheated oven at 170°C/340°F for 40 to 50 minutes or until baked.
- Test with a toothpick, remembering that the filling in the middle should be gooey when baked.
Keto Butter Pecan Layer Cake
- Bake the cake in two round cake pans.
- Prepare the cream cheese frosting.
- Place the first cake layer on a serving dish and add 1/3 of the frosting on top, smoothing it out.
- Place the second cake layer on top of the frosting and use another 1/3 of the frosting for the top of the cake.
- Use the last 1/3 of the frosting to cover the sides of the cake, making sure to smooth it out.
- Decorate the top with the remaining buttered pecans.
Three-Ingredient Pecan Cake
- Pulse pecan halves in a food processor until they resemble coarse crumbs.
- Combine the pecan crumbs with egg whites and a keto-friendly sweetener like allulose.
- Bake until lightly firm on top.
Choosing the Right Sweetener
The choice of sweetener can significantly impact the taste and texture of your keto butter pecan cake. Here are a few popular options:
- Allulose: A naturally occurring sugar that melts like regular sugar, making it ideal for cakes.
- Erythritol: A sugar alcohol that is commonly used in keto baking. Some brands, like Swerve, are erythritol blends.
- Monk Fruit: A natural sweetener that is very sweet, so use it sparingly.
Serving Suggestions
- Serve slices of keto butter pecan cake with a dollop of whipped cream or a scoop of keto-friendly ice cream.
- Enjoy a slice with a cup of coffee or tea for a cozy treat.
- Present the cake as a festive dessert for holiday gatherings or special occasions.
Macros and Nutritional Information
Each serving of this Keto Butter Pecan Bundt Cake contains approximately 3.2 grams of net carbs. Keep in mind that the nutrition information provided is an estimate based on an online nutritional calculator and may vary depending on the specific ingredients used.
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