Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Keto Butter Pecan Pound Cake

Keto Butter Pecan Pound Cake

Keto Butter Pecan Pound Cake is a rich, buttery, and decadent dessert that captures the essence of traditional Southern pound cake while fitting perfectly into a ketogenic lifestyle. This cake features a moist and dense crumb with the…

Source

Ingredients:

480
ml
almond flour
60
ml
coconut flour
240
ml
powdered erythritol or monk fruit sweetener
240
ml
unsalted butter, softened
4
item
large eggs, at room temperature
120
ml
heavy cream, at room temperature
60
ml
cream cheese, softened
1
tbsp
vanilla extract
1
tsp
baking powder
0.25
tsp
salt
240
ml
chopped pecans, toasted
60
ml
powdered erythritol
2
tbsp
heavy cream
0.5
tsp
vanilla extract

Instructions:

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a loaf pan (9×5 inch) with butter or non-stick spray, and line with parchment paper for easy removal.
Prepare the Pecans: Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
Cream the Butter and Sweetener: In a large mixing bowl, beat the softened butter and powdered sweetener together until light and fluffy, about 3-4 minutes. Add the cream cheese and continue to beat until smooth.
Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix. Fold in the toasted pecans.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the cake with aluminum foil.
Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze (Optional): In a small bowl, whisk together the powdered erythritol, heavy cream, and vanilla extract until smooth. Drizzle over the cooled cake.
Serve: Slice and enjoy with a cup of coffee or tea!

480
ml
almond flour
60
ml
coconut flour
240
ml
powdered erythritol or monk fruit sweetener
240
ml
unsalted butter, softened
4
item
large eggs, at room temperature
120
ml
heavy cream, at room temperature
60
ml
cream cheese, softened
1
tbsp
vanilla extract
1
tsp
baking powder
0.25
tsp
salt
240
ml
chopped pecans, toasted
60
ml
powdered erythritol
2
tbsp
heavy cream
0.5
tsp
vanilla extract

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a loaf pan (9×5 inch) with butter or non-stick spray, and line with parchment paper for easy removal.

Prepare the Pecans: Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.

Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

Cream the Butter and Sweetener: In a large mixing bowl, beat the softened butter and powdered sweetener together until light and fluffy, about 3-4 minutes. Add the cream cheese and continue to beat until smooth.

Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix. Fold in the toasted pecans.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the cake with aluminum foil.

Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Prepare the Glaze (Optional): In a small bowl, whisk together the powdered erythritol, heavy cream, and vanilla extract until smooth. Drizzle over the cooled cake.

Serve: Slice and enjoy with a cup of coffee or tea!