Keto Butter Pecan Pound Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pound cake made with almond and coconut flour instead of wheat, flavored with butter and pecans, and topped with cream cheese frosting. Low-carb and rich, it works for keto diets and special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 3/4 cup chopped pecans
- 1 tbsp butter
- 1/2 tsp salt
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder
- 1 tbsp baking powder
- 1/2 cup butter (softened)
- 2/3 cup brown sugar replacement
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup water (room temperature)
- 1 1/4 cups buttered pecans, finely chopped
- 8 ounces cream cheese (softened)
- 1/4 cup butter (softened)
- 1/2 cup powdered sweetener ((more to taste))
- 1/4 cup heavy cream (room temperature)
- 1/2 cup buttered pecans, finely chopped
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 1h
- Sodium
- 258mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 282mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.