Gluten-Free + Keto Pecan Pie Cake that tastes like a cross between pecan pie and buttery pound cake — rich, moist, and ultra low-carb.
Keto & Gluten-Free Pecan Pie Cake
Servings: 8
Net Carbs: ~3–4g per slice
Ingredients
For the Keto Cake
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ½ cup granulated keto sweetener (allulose or erythritol)
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup unsweetened almond milk
For the Pecan Pie Topping
- ½ cup butter
- ½ cup brown-style keto sweetener (Swerve Brown or brown allulose)
- 1 tsp vanilla
- 1–2 tbsp heavy cream
- 1 ½ cups chopped pecans
- Pinch salt
Instructions
1. Make the cake
- Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment.
- In a bowl, whisk: almond flour, coconut flour, baking powder, and salt.
- In another bowl, beat butter + sweetener until fluffy.
- Add eggs one at a time, then vanilla and almond milk.
- Mix dry ingredients into wet until a smooth batter forms.
- Spread batter evenly in the pan.
2. Make the keto pecan pie topping
- In a saucepan, melt butter over medium heat.
- Add brown keto sweetener and cook 2 minutes until dissolved.
- Stir in cream, vanilla, salt, and pecans.
- Simmer 1–2 minutes until glossy and slightly thickened.
3. Assemble + Bake
- Pour warm pecan mixture over the cake batter.
- Bake 28–35 minutes, until the center is set and edges are golden.
- Cool at least 20 minutes before slicing (topping firms up as it cools).
Tips
- For extra moisture: add 2 tbsp sour cream into the batter.
- For more “pie” feel: increase topping to 2 cups pecans.
- Allulose gives a softer topping; erythritol sets firmer.
Gluten-Free Pecan Pie Cake
Serves: 8–10
Texture: soft cake base + gooey pecan pie layer on top
Naturally gluten-free + no complicated ingredients
Ingredients
Cake Base
- 1 cup almond flour
- ½ cup coconut flour (or more almond flour; see note)
- ½ cup granulated sweetener of choice (sugar, coconut sugar, or keto sweetener)
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup melted butter (or coconut oil)
- 1 tsp vanilla extract
Pecan Pie Topping
- 1 cup chopped pecans
- ½ cup whole pecans (optional for top)
- ½ cup melted butter
- ½ cup brown sugar or keto brown sweetener
- ¼ cup maple syrup or sugar-free syrup
- 2 large eggs
- 1 tsp vanilla
- Pinch of salt
Instructions
1. Make the Cake Base
- Preheat oven to 175°C (350°F). Line an 8×8 inch pan with parchment.
- Mix almond flour, coconut flour, sugar, baking powder, and salt.
- Add eggs, melted butter, and vanilla. Stir into a thick batter.
- Spread evenly into the pan.
2. Make the Pecan Pie Layer
- Whisk melted butter, brown sugar, syrup, eggs, vanilla, and salt.
- Stir in the chopped pecans.
- Pour gently over the cake batter.
- Add whole pecans on top if you want a pretty finish.
3. Bake
- Bake 30–38 minutes, until the edges are set and the center is just slightly soft (it firms as it cools).
- Cool fully before slicing for clean squares.
Notes & Options
- Keto version: Use keto sweeteners + sugar-free maple syrup.
- No coconut flour? Replace with ½ cup extra almond flour (total 1½ cups almond flour).
- Add cinnamon for a warm flavor.
- Serve with: whipped cream, vanilla yogurt, or sugar-free ice cream.
