3 Ingredient Keto Pecan Cake

This pecan cake is light, soft and sweet. It only needs 3 ingredients and is low carb and keto-friendly. You don’t need any flour or flour alternatives to make it.

This cake is a delicious way to enjoy pecans. I love that it is made with only a few basic ingredients.

Ingredients

• Pecans
• Eggs
• Sweetener

Pecans: Pecan halves are pulsed in a food processor until they resemble coarse crumbs. This cake can also be made with walnuts instead.

Eggs: Eggs are used to give this cake structure. The egg whites and yolks are separated and both beaten until fluffy before being added in.

Sweetener: The keto-friendly sweetener this cake uses is allulose. We don’t recommend using other low carb sweeteners like erythritol or monkfruit because the cake will not set correctly with those other sweeteners. For this cake you want a sweetener that melts like regular sugar. Allulose is a naturally occurring sugar so it melts like regular sugar. If you are not on a low carb, low sugar or keto-friendly diet, this cake can be made with regular granulated sugar as well.

How to Make Keto Pecan Cake

• The pecans are first pulsed in a food processor until they become small coarse crumbs.
• The egg yolks and half the allulose are beaten at high speed until the eggs become pale yellow, thick and double in volume. The egg whites are beaten with the remaining allulose until stiff peaks form.
• The walnuts are mixed in with the egg yolk batter. The egg whites are then folded in. Your mixture should look very light.
• The batter is then transferred into a greased and lined springform cake pan and baked.

More Keto Cake Recipes

• 3 Ingredient Keto Walnut Cake
• 3 Ingredient Keto Almond Cake
• 4 Ingredient Keto Lemon Cake

3 Ingredient Keto Pecan Cake

Servings: 10 slices

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Dessert

Cuisine: American

This pecan cake has a light, soft and unique texture. It doesn't require any flour or flour substitutes. It is keto-friendly, low carb, low sugar, gluten-free and grain-free.

5 from 1 vote

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Ingredients

• 340 grams pecan halves
• 4 large eggs whites and yolks separated
• 1 cup (180 g) allulose divided

Instructions

• Preheat the oven to 350°F (177°C). Grease the interior and line the bottom of an 8 inch round springform pan with a parchment paper round. (You don’t need to line the sides, but make sure the sides are thoroughly greased)
• Pulse the pecans in food processor until they resemble small coarse crumbs.
• Add egg whites to a clean mixing bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are foamy, about 1 to 2 minutes. With the machine still running, slowly add 1/2 cup allulose until all of it is added. Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form, about 3 minutes.
• In a separate bowl add egg yolks and the remaining allulose. Beat at highest speed until the mixture becomes double in volume and the mixture becomes a pale yellow.
• Use a spatula to fold the walnuts gently into the yolk mixture. The mixture will be very thick, like a paste.
• Then fold in the egg whites in 4 batches, folding with a spatula until no egg white streaks remain.
• Bake for about 30-35 minutes (if baking with regular sugar you will need more time, about 40-45 minutes). When cake is done it should be lightly firm on top. The cake should be a dark golden brown and a toothpick inserted should come out clean. Let the cake cool. Then use a spatula to gently loosen the sides of the cake from the pan before releasing the pan. Be careful not to wait too long to loosen the sides. I usually wait about 30 minutes or until cake is mostly cool to the touch. If you wait too long, the cake starts to stick to the sides more and will make it difficult for you to release the cake.
• Let the cake cool completely before cutting and serving. I also dusted mine with powdered allulose before serving

Notes

• 340 grams pecans is about 3 cups of pecan halves but I recommend measuring with a scale if possible.
• This recipe uses baking pecans, so they should not be salted or roasted.
• This recipe works best with allulose* or regular granulated sugar. It does not work well with other low carb sweeteners like erythritol or monkfruit.
• *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
• If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose.

Nutrition

Serving: 1slice, Calories: 264kcal, Carbohydrates: 22g, Protein: 6g, Fat: 26g, Saturated Fat: 3g, Sodium: 28mg, Fiber: 3g, Sugar: 1g, carbs from allulose: 17g, NET CARBS: 2

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!