My long-time readers know that I am a pecan pie fiend, and I will take it any way I can get it. I have arguably the best keto pecan pie recipe around, which graces my table every year. But I also have keto pecan pie muffins, keto pecan pie cookies, and this gorgeous Keto Pecan Pie Bundt Cake.
And what a cake it is! Golden brown almond flour cake chockfull of pecans and plenty of keto caramel sauce drizzling down the sides. It’s a showstopper of a holiday dessert. And it has all the rich, deep pecan pie flavor you could hope for.
I first created this recipe back in 2016 and I decided it was worthy of an update. I am so glad to re-discover how delicious it is. And bundt cakes always provide easy elegance!
Reader’s Thoughts
“Such a big fan of pecan and this cake is outstanding in taste and texture. I have been trying your (easy to follow always turn out) recipes. This one made me give out a whoop of joy. Thank you for your time, dedication, and genius in the kitchen!” — Dawn
Why you’ll love this recipe
- All of the flavor, none of the sugar: Sweetened with brown sugar replacement and a little caramel extract for that rich, pecan pie flavor.
- Moist and tender: Almond flour, butter, and heavy whipping cream make the texture perfect. Just be sure not to over-bake it!
- Beautiful presentation: The fluted sides and the caramel glaze make this bundt cake a showstopper.
- Make-ahead friendly: Bake the cake a day or two in advance and add the glaze before serving.
- Low carb and gluten-free: Perfect for anyone following a keto or low carb lifestyle.
Ingredient Notes
- Almond flour: This is an almond flour cake, although you could replace a little of it with pecan flour. See the Tips section for more details.
- Protein powder: A little whey or egg white protein helps keto baked goods rise properly and hold their shape.
- Sweetener: I recommend a brown sugar replacement for that deeper, richer flavor.
- Caramel or vanilla extract: Vanilla extract is an easy pantry staple. But if you can get your hands on some caramel extract, it adds amazing flavor!
- Heavy whipping cream: Helps add moisture to the cake.
- Pecans: Chopped pecans are in the cake batter and added as a garnish as well.
- Keto caramel sauce: I use my homemade version as the glaze for this gorgeous dessert.
- Kitchen staples: Butter, eggs, baking powder and salt.
How to Make This Recipe
- Combine the dry ingredients: Whisk together the almond flour, protein powder, baking powder and salt.
- Combine the wet ingredients: In another bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the eggs one at a time, then add in the extract.
- Add the dry ingredients: Beat in the almond flour mixture in two additions, alternating with the cream, then stir in the pecans.
- Bake the cake: Dollop the batter a greased bundt pan and smooth the top. Bake until cake is golden brown and the top is firm to the touch. Let the cake cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the glaze: Prepare the caramel sauce according to the directions in the recipe.
- Garnish the cake: Drizzle the sauce over the cooled cake and sprinkle with pecan halves.
Tips for Success
Grease that pan! Bundt pans are notoriously tricky so make sure you grease it very well. I like to grease once with a solid fat like butter, and then add a layer of avocado oil spray. It’s also best not to use complicated bundt pans with lots of nooks and crannies.
Lighter colored bundt pans work best for more even baking. Dark pans can cause the edges to darken more.
You can replace up to 3/4 cup of the almond flour with pecan flour. I don’t recommend more than that as it can dry out the cake considerably.
Sweetener Options: I recommend using an erythritol based sweetener for the cake, as allulose will darken a lot more and the outside of the cake (the part that touches the pan) will taste almost burnt. If you wish to cut back on erythritol, try using only 1/2 cup and adding some stevia extract or monk fruit extract for additional sweetness.
Frequently Asked Questions
Coconut flour behaves very differently than almond flour, and you would need to change the entire recipe. Stick with almond flour for this one!
As long as your ingredients are fresh, you can store this frosted cake in the fridge in a covered container for up to a week. You can also freeze it for several months.
You can bake the cake and store it in the refrigerator a day or two before. Add the glaze when you are ready to serve. You can also wrap the cake in plastic wrap and freeze it. Just thaw completely, then glaze it.
This keto pecan pie bundt cake recipe has 8.8g of carbs and 4.1g of fiber per serving. That comes to 4.7 net carbs per serving.
More Delicious Keto Bundt Cakes
Keto Pecan Pie Bundt Cake
Equipment
Ingredients
- 3 cups (336 g) almond flour
- 1/2 cup (54 g) unflavoured whey protein powder, can also use egg white protein powder
- 1 tbsp (12.17 g) baking powder
- 1/2 tsp salt
- 1/2 cup (113.5 g) butter, softened
- 2/3 cup (133.33 g) brown sugar replacement
- 4 large eggs, room temperature
- 1 tsp caramel extract, or vanilla extract
- 1/3 cup (78.86 ml) heavy cream
- 1 cup (99 g) chopped, toasted pecans, divided
- 1 recipe keto caramel sauce
Instructions
- Preheat the oven to 325ºF and grease a 9 to 10 inch bundt pan very well.
- In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
- In a large bowl, beat the butter with the sweetener until lightened and fluffy, about 1 minute. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed, then beat in the extract.
- Beat the almond flour mixture in two additions, alternating with the heavy cream. Beat in additional cream or a little water if the batter is stiff. Stir in 3/4 cup of the pecans by hand until well distributed.
- Dollop the batter into the prepared bundt pan and smooth the top. Bake 45 to 50 minutes, until the cake is golden brown and the top is just firm to the touch.
- Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the caramel sauce according to the directions and let cool until thickened.
- Drizzle over the top of the cake, letting it drip down the sides. Sprinkle the top with the remaining chopped pecans.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I finally made this, yesterday. I had to order the caramel extract online. How frustrating that the 8 grocery stores in town don’t carry it :/
Anyway…this cake is fabulous ! It’s lovely and rich, moist and fluffy ! Like all my cakes, it dropped right out of my Nordic Ware Platinum (Anniversary) Bundt Pan sprayed lightly with Baker’s Secret, perfect and moist. We are all very pleased with the taste and texture. I had a feeling it would be excellent, as all your baked goods are family favorites, but I wasn’t sold on it tasting like pecan pie, and was I WRONG 🙂 (Happily wrong)
Thanks yet again, Carolyn ! You ROCK !
Yay, so glad it turned out so well!
I had the same problem with my bundt cake falling apart. Half of the cake stayed in the pan. It seemed that the cake in the pan was a little under cooked even though the rest was done. It still tasted wonderful, so I wasn’t terribly discouraged. The second time I made it, I baked it at 325 and was extremely liberal with greasing the pan. It came out beautifully.
I had the same problem with my bundt cake falling apart. Half of the cake stayed in the pan. It seemed that the cake in the pan was a little under cooked even though the rest was done. It still tasted wonderful, so I wasn’t terribly discouraged. The second time I made it, I baked it at 325 and was extremely liberal with greasing the pan. It came out beautifully.
Good to hear!
I made the full sized bundt cake for our Christmas get together today and it looked and smelled great. However, when I tried to take it out of the pan, it fell completely apart. I did my best to “paste” it together, but I’m hoping the glaze on top will make it look better. Any suggestions for a better presentation?
Oh, that’s tough. I had a bundt pan that had lost all it’s non-stickability and I had to ditch it and get a new one. Really, the best thing is to lay the glaze on pretty thickly, and sprinkle with pecans. Hope it looks okay!
I have to share with you my success in converting a family favorite bundt cake recipe from wheat flour and sugar to almond flour and Swerve. By looking at a number of your bundt cake tecipes I was able to determine the right amounts to substitute. It came out delicious. Thanks for all your efforts and sharing them with us!
So glad to hear it.
We made this for Thanksgiving and it was amazing. It has a great texture! I did find that the icing was pretty thick and did not drip nicely down the cake like your picture. But it tasted amazing. So good! Thanks for another winner!
This cake was absolutely delicious. I made it for Thanksgiving, and have been enjoying it every day since. My parents, who do not eat sugar free/grain free like we do, took home two slices to have with their morning coffee. I have been cooking from your blog for a little less than a year now, and I have to thank you for making our low-carb life delicious. A late Happy Thanksgiving and an early Happy Holidays to you, Carolyn.
Happy Holidays to you as well, Kristen!
I did not have a bunt cake pan. So….I used cup cake pan. They are very good and help with portion control. Add low carb ice cream and you are set.
Great idea!
This cake was my first attempt at a low carb dessert… and it was perfect! Thank you so much!
So glad to hear it!
I just made this cake and it is absolutely amazing! It really does have the flavor of pecan pie. It is very moist! I’ve made many low carb desserts and this is definitely one of the best. Carolyn, thank you so much for your recipes. They are reliable and tasty. Sometimes I feel so limited in what I can eat, and this makes me feel like I can be normal at Thanksgiving tomorrow.
So glad to hear it!
Made this for dessert this weekend… no one knew it was sugar free. Due to stock on hand and a last minute decision to make it, I had to use vanilla protein powder and Truvia as no Swerve avaialable locally. Iit was fabulius and has made great breakfast in the leftovers! Hubby said I could do it again for the holidays!
What can replace the protein powders?
Nothing, really. You can leave them out but your cake may not rise as well.
Think this would be ok if I made the night before thanksgiving and served the next day?
Yup, would be divine!
Would vanilla flavored protein powder throw this off?
Perhaps a little but it would probably still be good.
Can any natural sweetner be used in place of swerve? I am not familer with this and do not like the taste of splenda in my food. I was thinking either honey or maple suryp? Thank you!
It may work, I am not sure. I cannot use either honey or maple syrup.
Can you use splenda in this instead of swerve?
In the cake, yes. In the glaze, no.