The delicious and mouthwatering keto pecan pound cake is a versatile keto dessert that isn’t bound by any particular time or any occasion. This pound cake has a superior taste with the courtesy of delicious pecans. Preparing the keto pecan pound cake is straightforward to prepare, just like any other regular cake. The ketogenic ingredients used in this pecan pound cake ensures that the cake remains low on carbohydrates while upping the content of fats and proteins.
Total Servings – 16
Prep Time – 15 minutes
Cooking Time – 55 minutes
5 eggs (large)
3 cup almond flour
2 cup butter (softened)
2 teaspoons baking powder
1.5 cups gluten-free brown sugar substitute (Sukrin Gold preferred)
1 tablespoon oat fiber
1 teaspoon vanilla extract
1/2 cup pecans
1/2 cup sour cream
1/2 teaspoon caramel extract
1 tablespoon heavy whipping cream or a non-dairy milk substitute
1/2 cup powdered erythritol
1/2 teaspoon vanilla extract or caramel
1/4 cup butter or coconut oil
The oat fiber mainly adds texture to the cake.
How to Prepare Keto Pecan Pound Cake
Step #01 – Set the oven to 350 0 F and grease a tube or bundt pan.
Step #02 – Mix almond flour, baking powder, and oat fiber in a small bowl.
Step #03 – In a large bowl mix cream softened butter, sour cream, and sweetener using a stand mixer at low speed. Continue mixing until you get a smooth mixture.
Step #04 – Add extracts and eggs, one at a time, while continuously blending the batter. Continue mixing at medium speed until the batter becomes slightly frothy.
Step #05 – Add the dry ingredients to the batter and keep mixing until a thorough mix forms.
Step #06 – Thoroughly mix pecans with the batter.
Step #07 – Pour the batter onto the prepared cake pan and spread uniformly.
Step #08 – Bake the cake for about 45 to 60 minutes or up until the point it turns golden brown.
Step #09 – Remove the cake from the oven and allow it to cool for about 10 minutes. Once the cake cools down completely, it is time to prepare the glaze.
Step #10 – Melt butter in a small pan at a medium-high heat setting and add the sweetener.
Continue heating until the sweetener dissolves and the mixture starts to boil.
Step #11 – Turn the heat to the lowest possible setting and stir continuously for another 1 to 2 minutes.
Step #12 – Remove the glaze from the heat. Add cream and vanilla. Uniformly spread the glaze over the cake.
For later consumption, store the cake on the counter for 1 to 2 days followed by refrigerating until required.
If you don’t have a brown sugar substitute, use a granular sugar substitute and 1 teaspoon blackstrap molasses.
Nutritional Information for Keto Pecan Pound Cake
Energy – 208 kcal
Carbohydrates – 3 grams
Fat – 20 grams
Fiber – 1 gram
Protein – 4 grams