⭐ Keto Butter Pecan Cake with Creamy Glaze

Soft, moist almond-flour cake packed with pecans and topped with a buttery vanilla glaze — tastes like a butter pecan dream!

📝 Ingredients

For the Cake

• 2 cups almond flour

• ⅓ cup coconut flour

• 1 cup granulated erythritol (or preferred keto sweetener)

• 1 cup pecans, chopped

• 4 large eggs

• ½ cup unsalted butter, melted

• ½ cup unsweetened almond milk

• 2 tsp vanilla extract

• 2 tsp baking powder

• 1 tsp cinnamon

• ¼ tsp salt

For the Butter Pecan Glaze

• ¼ cup butter

• ½ cup powdered erythritol

• ¼ cup heavy cream

• 1 tsp vanilla extract

• ½ cup toasted pecans

👩‍🍳 Instructions

1️⃣ Make the Cake

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or similar baking dish.

2. In a large bowl, whisk together:
   almond flour, coconut flour, sweetener, baking powder, cinnamon, salt.

3. In another bowl beat together:
   eggs, melted butter, almond milk, vanilla.

4. Combine wet with dry and mix until smooth.

5. Fold in chopped pecans.

6. Pour batter into the baking dish and spread evenly.

7. Bake 25–30 minutes, or until center is set and edges are golden.

2️⃣ Make the Butter Pecan Glaze

1. In a small saucepan melt the butter over medium heat.

2. Whisk in the powdered sweetener until smooth.

3. Add heavy cream and cook 1 minute until slightly thickened.

4. Stir in vanilla and pecans.

5. Pour the warm glaze over the warm cake.

✨ Tips

• For extra richness, brown the butter before making the glaze!

• Refrigerate leftovers — tastes even better the next day.

• Add a sprinkle of sea salt for a “salted butter pecan” effect.