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Low-Carb Caramel Pecan Coffee Cake

This Low-Carb Caramel Pecan Coffee Cake combines the rich flavors of caramel and pecans with a moist, buttery cake that's perfect for a decadent breakfast or a comforting snack. It's designed to satisfy your sweet tooth while adhering to a keto-friendly diet.
Course Breakfast, Desserts
Cuisine American
Keyword Keto Baking, Keto Coffee Cake, Low-Carb Desserts, Pecan Coffee Cake, Sugar-Free Caramel
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings
Calories 345kcal

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Saucepan
  • Toothpick

Ingredients

Cake

  • 2 cups almond flour 224g
  • ¼ cup coconut flour 30g
  • 1 cup granulated erythritol 200g
  • 1 tsp baking powder 4g
  • ½ tsp salt 2g
  • ½ cup unsalted butter, melted 113g
  • 4 large eggs
  • ½ cup unsweetened almond milk 120ml
  • 1 tsp vanilla extract 5ml

Topping

  • 1 cup chopped pecans 109g
  • ¼ cup granulated erythritol 50g
  • 1 tsp ground cinnamon 2g

Caramel Sauce

  • ½ cup unsalted butter 113g
  • ⅓ cup heavy cream 80ml
  • ½ cup granulated erythritol 100g
  • ½ tsp vanilla extract 2ml
  • A pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
  • In a mixing bowl, combine almond flour, coconut flour, 1 cup erythritol, baking powder, and salt for the cake.
  • Stir in the melted butter, eggs, almond milk, and vanilla extract until well combined.
  • Pour the batter into the prepared cake pan, spreading it evenly.
  • In a small bowl, mix together the chopped pecans, 1/4 cup erythritol, and ground cinnamon for the topping.
  • Sprinkle the pecan topping evenly over the cake batter.
  • Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • While the cake is baking, make the caramel sauce. In a saucepan over medium heat, melt 1/2 cup butter.
  • Add heavy cream, 1/2 cup erythritol, vanilla extract, and a pinch of salt. Whisk continuously for 5-7 minutes until the sauce thickens.
  • Once the cake is done, allow it to cool for 10 minutes, then drizzle the warm caramel sauce over the top of the cake.
  • Let the cake set for an additional 15 minutes before slicing and serving.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days.
The caramel sauce can also be made ahead of time and stored in the refrigerator. Gently reheat before drizzling over the cake.
Ensure all ingredients, particularly eggs and almond milk, are at room temperature to achieve a smooth batter.

Nutrition

Calories: 345kcal | Carbohydrates: 8g | Protein: 7g | Fat: 32g | Fiber: 5g | Net Carbs: 3g