Keto Butter Pecan Bundt Cake is a rich, indulgent dessert that brings together the warm, toasty flavor of roasted pecans with the luxurious taste of real butter—all in a moist, low-carb cake that’s perfect for any occasion. This keto-friendly take on a classic Southern favorite features a dense yet tender crumb, thanks to a well-balanced blend of almond and coconut flours. Toasted pecans are folded into the batter, infusing every bite with a satisfying crunch and a deep, nutty aroma that complements the buttery richness beautifully.

The cake is crowned with a velvety, lightly sweetened, cream cheese frosting to keep carbs in check while delivering that familiar creamy finish. This creates a luscious layer that ties the flavors together in each decadent slice. With just 3.2 grams of net carbs per serving, this dessert offers a satisfying solution for sweet cravings without straying from keto goals. Whether served at holiday gatherings, special celebrations, or simply enjoyed with a cup of coffee, this Keto Butter Pecan Bundt Cake is a showstopper that blends comfort, elegance, and low-carb sensibility in one irresistible treat.

Yields 16 servings of Keto Butter Pecan Bundt Cake

The Preparation

Buttered Pecans:

• 1 1/2 cup pecans, finely chopped
• 2 tablespoon allulose
• 1 tablespoon butter
• 1/2 teaspoon salt

Cake:

• 2 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup unflavored whey protein powder
• 1 tablespoon baking powder
• 1/2 cup butter, softened
• 2/3 cup allulose
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 2/3 prepared buttered pecans mixture, (from above)

Frosting:

• 8 ounce cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup allulose, powdered
• 1/4 cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• 1/3 prepared buttered pecans mixture, (from above)

The Execution

1. Gather and prep all of your ingredients. Pre-heat oven to 325F.

2. In a skillet over medium heat, add the pecans and allulose. Cook until lightly toasted and fragrant, stirring constantly, about 3 minutes. Add in the butter and salt, allowing butter to melt. Toss together and set aside.

3. In a bowl, combine the almond flour, coconut flour, protein powder, and baking powder. Whisk together well until no lumps are formed.

4. In a separate bowl, beat the butter and allulose together until light and creamy, then beat in the eggs and vanilla extract.

5. Slowly add the almond flour mixture into the wet, beating as you add. Then slowly add in the almond milk until the consistency is smooth.

6. Add about 2/3 of the buttered pecan mixture to the batter and fold until combined well. Transfer the batter to a prepared bundt pan and bake for 45-50 minutes or until the top is golden brown.

7. Allow the cake to cool for 30 minutes, then remove it from the pan and place it on a wire rack to cool completely.

8. 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.

9. Spread the frosting generously over the top of the cooled cake.

10. Sprinkle the remaining leftover buttered pecan mixture over the top of the frosting. Cut, serve, and enjoy! Any leftovers can be covered and stored in the refrigerator for 5-7 days.

This makes a total of 16 servings of Keto Butter Pecan Bundt Cake. Each serving comes out to be 336 calories, 31.3g fats, 3.2g net carbs, and 8.6g protein.

Keto Butter Pecan Bundt Cake

This makes a total of 16 servings of Keto Butter Pecan Bundt Cake. Each serving comes out to be 336 calories, 31.3g fats, 3.2g net carbs, and 8.6g protein.

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Ingredients  

1x2x3x

Buttered Pecans:

• 1 ½ cup pecans finely chopped
• 2 tablespoon allulose
• 1 tablespoon butter
• ½ teaspoon salt

Cake:

• 2 cup almond flour
• ⅓ cup coconut flour
• ⅓ cup unflavored whey protein powder
• 1 tablespoon baking powder
• ½ cup butter softened
• ⅔ cup allulose
• 4 large eggs room temperature
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk
• ⅔ prepared buttered pecans mixture

Frosting:

• 8 ounce cream cheese softened
• ¼ cup butter softened
• ½ cup allulose powdered
• ¼ cup heavy cream room temperature
• 1 teaspoon vanilla extract
• ⅓ prepared buttered pecans mixture

Instructions 

• Gather and prep all of your ingredients. Pre-heat oven to 325F.

• In a skillet over medium heat, add the pecans and allulose. Cook until lightly toasted and fragrant, stirring constantly, about 3 minutes. Add in the butter and salt, allowing butter to melt. Toss together and set aside.

• In a bowl, combine the almond flour, coconut flour, protein powder, and baking powder. Whisk together well until no lumps are formed.

• In a separate bowl, beat the butter and allulose together until light and creamy, then beat in the eggs and vanilla extract.

• Slowly add the almond flour mixture into the wet, beating as you add. Then slowly add in the almond milk until the consistency is smooth.

• Add about 2/3 of the buttered pecan mixture to the batter and fold until combined well. Transfer the batter to a prepared bundt pan and bake for 45-50 minutes or until the top is golden brown.

• Allow the cake to cool for 30 minutes, then remove it from the pan and place it on a wire rack to cool completely.

• 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.

• Spread the frosting generously over the top of the cooled cake.

• Sprinkle the remaining leftover buttered pecan mixture over the top of the frosting. Cut, serve, and enjoy! Any leftovers can be covered and stored in the refrigerator for 5-7 days.