Keto Butter Pecan Pound Cake: A Low-Carb Twist on a Classic Southern Favorite
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 warm, nutty flavor of toasted pecans throughout. The classic pound cake, known for its equal parts butter, sugar, eggs, and flour, gets a keto-friendly makeover by replacing the sugar with a low-carb sweetener and using almond flour instead of traditional flour.
Story and Origins
Pound cake is a beloved Southern classic that dates back to the early 18th century, known for its simplicity and rich flavor. Traditionally made with a pound each of butter, sugar, eggs, and flour, the cake has evolved over time with countless variations. The Butter Pecan Pound Cake is a particularly popular variant, especially in the South, where pecans are a staple ingredient in many desserts.
For those following a keto diet, enjoying this nostalgic treat often seemed impossible due to its high carbohydrate content. This keto version was created to bring the buttery, nutty, and sweet taste of Butter Pecan Pound Cake to those who are cutting carbs but still want to indulge in a comforting dessert. The use of almond flour and sugar substitutes allows for a moist, dense cake with all the flavors of the traditional version but without the sugar and carbs.
Things to Consider and Tips
- Choosing the Right Sweetener: For a smooth texture and consistent sweetness, use a powdered low-carb sweetener like powdered erythritol, allulose, or monk fruit sweetener. Avoid granulated sweeteners as they may leave a gritty texture.
- Toasting the Pecans: Toasting the pecans enhances their flavor and adds a delightful crunch. Be careful not to over-toast, as they can easily burn. A light, golden toast is perfect.
- Room Temperature Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature before mixing. This ensures a smooth batter and even baking.
- Baking Time and Temperature: Pound cakes bake slowly at a lower temperature to ensure they cook evenly without burning. Be patient and avoid opening the oven door frequently to maintain a steady temperature.
- Cooling the Cake: Allow the cake to cool in the pan for at least 15 minutes before transferring it to a wire rack. This helps the cake firm up and prevents it from breaking apart.
Ingredients
- For the Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup powdered erythritol or monk fruit sweetener
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1/4 cup cream cheese, softened
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans, toasted
- For the Glaze (Optional):
- 1/4 cup powdered erythritol
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
