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Thickly sliced squares of keto peach pecan cake showing a soft crumb and peach topping

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Keto Peach Pecan Cake Bars

Recipe by Chloe Davis

A tender, cream cheese-enriched almond flour cake topped with spiced peaches and a buttery toasted pecan crunch. By pre-baking the base and draining the fruit, this low-carb take on a Southern cobbler bakes into neat, golden bars without ever becoming soggy.

  • Total Time2 hours 10 minutes
  • Yield16 bars (serves 16) 1x
  • DietKeto

Ingredients

Scale

Cake Base

  • 2 1/2 cups (280g) blanched almond flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 oz (170g) cream cheese, softened to room temperature
  • 1/3 cup (75g) unsalted butter, softened
  • 2/3 cup (130g) granular keto sweetener (a 1:1 sugar substitute blend, such as Lakanto or Swerve)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Peach & Pecan Topping

  • 16 oz (450g) frozen sliced peaches, completely thawed
  • 1/4 tsp xanthan gum
  • 1/3 cup (40g) powdered keto sweetener (1:1 sugar substitute blend)
  • 1 tsp ground cinnamon
  • 3 tbsp (42g) unsalted butter, melted
  • 1/2 cup (55g) chopped pecans

Instructions

  1. Preheat and prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal, and lightly grease.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside. (Whisking prevents bitter pockets of baking powder in the dense batter.)
  3. Cream the fats: In a large mixing bowl, beat the softened cream cheese, softened butter, and granular sweetener with an electric hand mixer on medium speed until smooth and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Form and pre-bake the base: Pour the dry mixture into the wet ingredients, mixing on low speed just until a thick dough forms. Spread evenly across the bottom of the prepared pan using an offset spatula. Bake for 10 minutes to help the base set, which prevents the fruit from making it soggy.
  5. Prep the peaches: While the base pre-bakes, thoroughly drain the thawed peaches in a colander and gently pat them dry with paper towels to remove excess moisture. Transfer to a bowl and toss with the xanthan gum, powdered sweetener, cinnamon, and melted butter until evenly coated.
  6. Assemble and bake: Remove the partially baked base from the oven and spread the coated peaches evenly over the top. Return to the oven and bake for 20 minutes.
  7. Add the crunch: Quickly scatter the chopped pecans over the peaches. Bake for an additional 15 to 20 minutes (about 35 to 40 minutes total after adding the fruit), or until the juices are bubbling actively and a toothpick inserted into the cake portion comes out without wet batter. Tip: If the edges or pecans begin to brown too quickly before the center is set, loosely tent the pan with aluminum foil.
  8. Cool and slice: Allow the bars to cool completely in the pan for at least 1 hour before using the parchment overhang to lift them out and slice. Almond flour bakes are fragile when hot but firm up beautifully as they cool.

Notes

  • Why it works: Thawing and patting the peaches dry, coupled with a touch of xanthan gum, controls the liquid the fruit releases. Pre-baking the base gives it a head start, ensuring a firm, cake-like texture rather than a mushy bottom.
  • Pecan timing: Adding the pecans during the final 15 to 20 minutes of baking ensures they toast perfectly without turning bitter or burning during the long bake time.
  • Storage: Store leftover slices in an airtight container in the refrigerator for up to 4 days. Serve chilled or microwave briefly just to take the chill off.

Nutrition (per serving — estimates)

Calories: 241 | Net Carbs: 5g | Total Carbs: 18g (Fiber: 3g, Sugar: 2g, Sugar Alcohols: 11g) | Fat: 22g (Saturated: 7g) | Protein: 5g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cooling Time: 1 hour
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 241
  • Sugar: 2g
  • Fat: 22g
  • Saturated Fat: 7g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 5g

Find it online: https://delicious.alfityan.org/2024/02/24/craving-peach-cobbler-without-the-carbs-this-keto-treat-is-here-to-save-the-day/