This low-carb pecan upside down cake tastes like a pecan pie that has the crust on the top. The cake is buttery and melts in your mouth.
What Is An Upside Down Cake
An upside down cake is literally a cake that you bake and then serve by turning it upside down. Usually the bottom layer has a lot of sugar, so it solidifies slightly without sticking to the cake pan.
As you gently tip the cake pan upside down, the cake should slide out, onto your serving tray, in one beautiful piece.
The most popular type of upside down cake is a pineapple upside down cake. But for the holidays, I wanted to go with something a lot more festive.
So, I made a pecan upside down cake. The best part about this cake is that it’s allergen-friendly.
I didn’t use any flour, so it’s great for people with gluten issues.
Pecan Upside Down Cake
This cake will easily slice into eight generous pieces. And there are 5 grams net carbs in each slice. It can fit into a low-carb lifestyle, but I would still be very careful with everything else you eat that day. 
This cake is worth all the calculations and tracking! The buttery, sweet and salty topping enhances the moist vanilla cake.
In order to replicate that syrupy-sweet flavor of pecan pie, you will need to use both Swerve brown sugar substitute and sugar-free honey. Together, they taste extra sweet and a bit like rich buttery caramel.
Low-Carb Pecan Cake
I love baking with pecans! The first pecan cake I made was a rich and decadent Keto German Chocolate Pecan Pound Cake.
This time I still wanted to make something that captured the dance of sweet and salty on your tongue. So, I kept the super sweet flavors in the pecan topping.
The cake recipe is perfect on its own. You could even leave the pecan topping off and just add your favorite low-carb frosting on top or sprinkle it with sugar-free powdered sugar.
What To Eat With Cake
Pecans are a traditional holiday ingredient, so serve this upside down cake with more holiday desserts. If you’re serving it at a party, make some Keto Peppermint Cheesecake Chocolate Cups to go with it.
The minty flavors will be perfect with the salty pecan topping. If you’re serving this for Christmas, make some red and green Keto White Chocolate Christmas Shooters.
They are a lot of fun to make and look extra festive.
If you love the bite of ginger, then make some Keto No Bake Gingerbread Cheesecake Bites. They really do taste like gingerbread cookies.
How To Store Cake
Normally, you can just store a baked cake in an airtight container at room temperature. But since this cake has a moist and sugary pecan layer, I suggest sealing it tightly and storing it in the refrigerator.
You can freeze the cake, too. Store it in a freezer-safe cake container and seal it completely with a lid and/or aluminum foil.
Keep it in the freezer for up to six months. Let them thaw naturally in the refrigerator.
Low-Carb Pecan Upside Down Cake Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this low-carb pecan upside down cake. The exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Servings: 8
Net Carbs: 5 net carbs per serving
Ingredients:
For the topping:
- Pecans chopped
- Butter
- Swerve brown sugar substitute
- Sugar free honey
- Salt
For the cake:
- Almond flour
- Large eggs
- Sour cream
- Melted butter
- Almond milk
- Baking powder
- Vanilla
- Swerve brown sugar substitute
Instructions:
Add 8 Tbsp butter, ½ cup Swerve, ¼ C sugar free honey and a pinch of salt to a saucepan over medium low heat. Simmer until the mixture comes to a low frothy boil.
Remove the mixture from the heat and stir in the pecans.
Spread the mixture into the bottom of a well greased cake pan.
Blend together the cake ingredients in a mixing bowl until well combined and smooth.
Spread the cake batter over the topping mixture in the cake pan.
Bake for 30-35 minutes, or until a knife comes out clean when inserted into the center of the cake.
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Low Carb Pecan Upside Down Cake
Equipment
- Mixing Bowls
- Round Cake Pan
Ingredients
Pecan Topping
- 1 1/2 cups Pecans chopped
- 8 tbsp Butter
- 1/2 cup Swerve Brown Sugar Substitute
- 1/4 cup Sugar-Free Honey y
- 1 pinch Salt
Cake
- 2 1/2 cups Almond Flour
- 3 large Eggs
- 1/2 cup Sour Cream
- 1/2 cup Melted Butter
- 1/4 cup Almond Milk
- 3 tsp Baking Powder
- 1 tsp Vanilla
- 2/3 cup Swerve Brown Sugar Substitute
Instructions
- Add 8 Tbsp butter, ½ cup Swerve, ¼ C sugar free honey and a pinch of salt to a saucepan over medium low heat. Simmer until the mixture comes to a low frothy boil.
- Remove the mixture from the heat and stir in the pecans.
- Spread the mixture into the bottom of a well greased cake pan.
- Blend together the cake ingredients in a mixing bowl until well combined and smooth.
- Spread the cake batter over the topping mixture in the cake pan.
- Bake for 30-35 minutes, or until a knife comes out clean when inserted into the center of the cake.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cake Recipes
If you enjoyed this low-carb pecan upside down cake, here are some more delicious cake recipes you should make next. All of them are gluten-free and low-carb.
