Keto Maple Pecan Yogurt Cake

If you love a cozy cake that tastes like fall but won’t wreck your day, this keto maple pecan yogurt cake is for you.

It has a soft, tender crumb from the almond flour and Greek yogurt, with a warm maple and cinnamon flavor in every bite.

The best part is that it stays low carb and keto friendly, so you can enjoy a slice without worrying about the sugar.

I use a brown sugar substitute here, which gives it that deep, cozy sweetness without the extra carbs.

The pecan topping adds a nice crunch and firms up a little as the cake cools, so it’s worth the short wait before you dig in.

Why You’ll Love This Recipe

Warm Cozy Flavor – The maple and cinnamon give this cake a warm, comforting taste that feels perfect for any season.

Super Moist Texture – The Greek yogurt keeps every slice soft and moist, so it never turns dry or crumbly.

Low Carb Friendly – Almond and coconut flour keep the carbs down while still giving you a rich, satisfying cake.

Crunchy Pecan Topping – The buttery pecan topping adds a lovely crunch that makes each bite more interesting.

Recipe Ingredients

For The Cake

• 1 3/4 cups Almond Flour
• 3 tbsp Coconut Flour
• 2 tsp Baking Powder
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Fine Sea Salt
• 3 Large Eggs
• 2/3 cup Brown Sugar Substitute
• 3/4 cup Full-Fat Plain Greek Yogurt
• 1/3 cup Melted Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tsp Maple Extract
• 1/2 cup Chopped Pecans

For The Topping

• 1/3 cup Chopped Pecans
• 2 tbsp Brown Sugar Substitute
• 1 tbsp Melted Unsalted Butter
• 1/4 tsp Ground Cinnamon

How To Make

Step 1

Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment.

Step 2

Stir the topping ingredients together in a small bowl until the pecans are coated. Set aside.

Step 3

Whisk the almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl.

Step 4

In a separate bowl, whisk the eggs, brown sugar substitute, Greek yogurt, melted butter, vanilla extract, and maple extract until smooth.

Step 5

Mix the dry ingredients into the wet ingredients, then fold in the chopped pecans. Spread the batter into the prepared pan.

Step 6

Sprinkle the pecan topping evenly over the batter. Bake for 32 to 38 minutes, until the top is fragrant and the center is set.

Step 7

Cool for 25 minutes before serving so the maple pecan topping firms slightly.

Tips

Bring Your Eggs And Yogurt To Room Temperature

Take the eggs and Greek yogurt out of the fridge about 30 minutes before you start. Cold ingredients don’t blend as smoothly and can leave you with a lumpy batter.

From my experience, room temperature eggs and yogurt mix into the melted butter much more evenly. This gives you a smoother batter and a more even rise while it bakes.

Measure The Almond Flour The Right Way

Don’t scoop the measuring cup straight into the bag, because that packs in way too much flour. Too much almond flour makes the cake dense and dry instead of soft.

My favorite trick here is to spoon the almond flour into the cup and then level it off with the back of a knife. This keeps the amount accurate so the texture comes out right every time.

Let The Melted Butter Cool A Bit First

After you melt the butter, give it a few minutes to cool down before adding it to the egg mixture. If it’s too hot it can start to cook the eggs, and you’ll see little cooked bits in the batter.

You’ll get the best results if the butter is warm but not steaming. It should feel about the same as bath water when you’re ready to whisk it in.

More Recipes

• Low Carb Maple Pecan Blondies
• Keto Maple Walnut Cheesecake
• Keto Pecan Pie
• Keto Butter Pecan Ice Cream

Frequently Asked Questions

Can I use a different yogurt instead of full-fat plain Greek yogurt?

Full-fat plain Greek yogurt works best here because it is thick and adds moisture without extra sugar, which keeps the cake low carb.

You can use regular full-fat plain yogurt in a pinch, but the batter will be a little thinner and the cake may turn out slightly softer in the middle.