Ingredients
For the Cake
2 cups almond flour
½ cup coconut flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon (optional)
1 cup unsalted butter, softened
¾ cup powdered erythritol (or keto-friendly sweetener, to taste)
4 large eggs
1 tsp vanilla extract
½ cup unsweetened almond milk (or other low-carb milk)
½ cup chopped pecans, lightly toasted
For the Butter Pecan Frosting
½ cup unsalted butter, softened
¼ cup powdered erythritol
1 tsp vanilla extract
1 tbsp heavy cream (add more if needed)
¼ cup chopped pecans, toasted
Instructions
Preheat the oven
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan or two 6-inch pans with parchment paper.
Mix dry ingredients
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Cream butter and sweetener
In a separate bowl, beat softened butter and powdered erythritol until light and fluffy, about 3–4 minutes.
Add wet ingredients
Beat in eggs one at a time, then add vanilla extract and mix until fully combined.
Combine wet and dry ingredients
Gradually add dry ingredients to the butter mixture, alternating with almond milk. Mix until smooth.
Toast the pecans
In a small pan over medium heat, toast chopped pecans for 2–3 minutes until fragrant. Stir often.
Fold in pecans
Gently fold toasted pecans into the cake batter.
Bake
Pour batter into prepared pan(s) and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before frosting.
