A moist, rich Southern-style poke cake with buttery pecan flavor, loaded with nutty pecans and topped with a sugar-free praline sauce—perfect for holidays and special occasions.
🛒 Ingredients
For the Sugar-Free Butter Pecan Cake:
- 1 ½ cups almond flour
- ¾ cup unsweetened cocoa powder (optional, for richness)
- ¾ cup monk fruit sweetener (granulated)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¾ cup melted butter
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- ½ cup chopped pecans, toasted
For the Sugar-Free Praline Sauce:
- 1 cup sugar-free sweetened condensed milk (or homemade with monk fruit)
- ¼ cup butter
- ½ cup chopped pecans
- 1 tsp vanilla extract
- 2 tbsp monk fruit sweetener (powdered)
For the Sugar-Free Frosting & Topping:
- 1 cup heavy whipping cream
- 3 tbsp monk fruit sweetener (powdered)
- 1 tsp vanilla extract
- ½ cup chopped pecans (for topping)
- 2 tbsp pecan pieces (for garnish)
👩🍳 Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan and set aside.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the almond flour, granulated monk fruit sweetener, baking powder, baking soda, and salt. Add the eggs, melted butter, almond milk, and vanilla extract. Beat thoroughly with an electric mixer until the batter is well blended and smooth. Fold in the ½ cup of toasted chopped pecans.
Step 3: Bake and Poke
Pour the batter evenly into your prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and, while it is still warm, use the handle end of a wooden spoon or a meat fork to poke holes all over the surface. Set it aside while you prepare the sauce.
Step 4: Prepare the Praline Sauce
Melt ¼ cup of butter in a saucepan over medium heat. Stir in the sugar-free sweetened condensed milk and powdered monk fruit sweetener. Bring the mixture to a gentle simmer (do not boil), stirring constantly. Remove from the heat and stir in ½ cup of chopped pecans and 1 teaspoon of vanilla extract.
Step 5: Pour and Cool
Slowly pour the warm praline sauce all over the warm cake, guiding it so it runs deep down into the poked holes and down the sides. Allow the cake to cool completely.
Step 6: Frost and Finish
In a clean bowl, whip the heavy cream until soft peaks form. Add 3 tablespoons of powdered monk fruit sweetener and 1 teaspoon of vanilla extract, then beat until thick and fluffy. Spread the frosting evenly over the completely cooled cake. Sprinkle the remaining pecan pieces over the top for garnish. Chill in the refrigerator for at least 1 hour before slicing and serving.
💡 Tips & Tricks
- Toast your pecans at 350°F (175°C) for 5 minutes before adding them to unlock a much deeper, aromatic nutty flavor.
- Make sure the cake is still warm when you pour the praline sauce; this helps the sponge absorb the mixture evenly.
- For the cleanest slices and best set texture, let the assembled cake chill in the refrigerator overnight.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
📊 Nutritional Info
Based on 1 slice (12 servings total)
- Calories: 265
- Total Carbs: 7g
- Net Carbs: 5g
- Fiber: 2g
- Protein: 6g
- Fat: 23g