Pecan Upside Down Cake


  • 1 1/2 cups pecans, chopped
  • 1/4 cup unsalted butter
  • 1/2 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract


  1. Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
  2. Spread the chopped pecans evenly in the bottom of the prepared cake pan.
  3. In a small saucepan, melt the 1/4 cup of butter over medium heat. Add the 1/2 cup of Swerve sweetener and stir until dissolved. Pour the mixture over the pecans in the cake pan.
  4. In a large mixing bowl, beat the 2 eggs until fluffy. Mix in the sour cream and vanilla extract.
  5. In a separate mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
  6. Cream the 1/2 cup of softened butter and 1/2 cup of Swerve sweetener together in another mixing bowl until light and fluffy.
  7. Add the 3 eggs to the butter mixture, one at a time, beating well after each addition.
  8. Gradually mix in the dry ingredients and heavy cream until well combined.
  9. Pour the cake batter over the pecan mixture in the cake pan, smoothing out the top with a spatula.
  10. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Let the cake cool in the pan for 5 minutes before running a knife around the edges and inverting it onto a serving plate.

Enjoy your delicious keto pecan upside-down cake!

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  • Are these instructions accurate? Not sure what happens to the egg mixture in Step 4? You have eggs again in Step 7. Please confirm as it looks like a great cake. Thanks

    Betty February 19, 2023 6:46 pm Reply

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