Sugar-free butter pecan cake made with toasted pecans, almond flour, and rich buttery flavor. Cozy, tender, and bakery-style.

Scale

Toasted Pecans:

1 1/2 cups raw pecans, chopped

1 tbsp unsalted butter, melted

1/4 tsp salt

Cake Batter:

2 1/2 cups superfine almond flour

1/2 cup monk fruit sweetener (granular)

2 tsp baking powder

1/4 tsp salt

3 large eggs, room temperature

1/2 cup unsalted butter, melted

1/2 cup unsweetened almond milk

1 tsp vanilla extract

1/2 tsp butter extract (optional)

Cream Cheese Glaze:

4 oz cream cheese, softened

1/4 cup powdered monk fruit sweetener

2–3 tbsp heavy cream

1/2 tsp vanilla extract

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1. Toast pecans at 350°F for 6–8 minutes and cool.

2. Mix dry cake ingredients in a bowl.

3. Whisk wet ingredients and combine with dry.

4. Fold in toasted pecans.

5. Bake cake 35–40 minutes and cool completely.

6. Mix glaze ingredients and drizzle over cake.

Toast pecans for best flavor.

Let cake cool fully before glazing.

Store cake refrigerated for freshness.