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 get very excited when I read the titles of your recipes. But it seems, almost every time I’m disappointed because I am missing some key ingredient that when I check it out online turns out to be too expensive for me. I’m wondering if you have a list of recipes that only require, along with non Keto ingredients, the basic Keto ingredients, like almond flour and milk, flaked coconut, Swerve or something similar? I did recently buy some xanthan gum. But even that was a bit pricey for me. Alternatively, could you include more substitutions or ways to make some of these ingredients ourselves, such as powdering Swerve to make a confectioner’s sweetener?
Thanks for all you do.
general bundt question… i have been dying to make this and your other bundt recipes (LOVED the kentucky butter cake!) but we are now empty nesting and we two will just over eat a big cake! we have limited freezer space as well, and with covid its hard to share all the recipes i want to bake! do you think most of these cakes can be halved and then cooked in a bundt pan anyway?? or should i just put them in a cake pan instead? thanks!
I would choose a different pan or considering getting a small bundt pan (they do sell them!). You’d end up with such a funny, small ring shaped cake if you put it in the big bundt pans.
So I assume this recipe will work well halved? I know some dont but want to confirm since I am in the same boat.
Gab, you’ll likely appreciate the mini bundt cake pan that makes 12 .
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!
So glad to hear it, Dawn!
Large Bundt pan? Is that a 10-12 cup or a 14 cup?
10 to 12 cup is sufficient.
Making this as a low carb option for Thanksgiving dessert. You always inspire me with the best dessert recipes. Thanks, Caroline. Also! I’m ordering your new baking cook book with my next Amazon order. Just wanted you to know.
Thanks, Rhonda!
Hey Carolyn
Is there any way you can update this recipe to include the brown swerve and can I use 1/2 bocha and 1/2 swerve for the sweetener?
Not planning on updating this one but I think you can easily do as you just suggested! 🙂
Now that Swerve Brown is available, could that be used instead of the Yacon Syrup?
In the glaze? Yes but it can re-crystallize more as it cools.
I just made this cake for my husbands birthday gathering and it was a huge hit!!! It’s lucky the cake got baked because the batter was so yummy! (My bad ). It was a bit on the moist side because I put most of the 1 1/2 cups of almond milk in but since I’ll definitely be making this again I can just adjust it down next time. Being Texan, I really appreciate a good pecan anything recipe and this one was excellent.
My sister in-law can’t have dairy. Can I substitute coconut butter?
Kathy
No, not coconut butter (which is much too solid) but coconut oil or ghee would be fine. Although ghee is made from butter, most lactose intolerant people can eat it because it doesn’t contain any (the milk solids are removed). Do know that coconut oil will give this a distinct coconut flavor.
This looks like a cake I must try. Does this call for a 10 or 12 cup bundt pan? I have a smaller 6 cup bundt pan and would like to try halving the recipe a its just myself
Do you remove the cake from the pan after the initial 15 min of cooling or do you wait until it’s completely cool to remove from the pan?
Remove at 15.
Would Sukrin Fiber Syrup Gold work as a substitute for the Yacon?
yes, that would be fine.
Hi how would u modify this to contain no coconut (allergy) would love to make this for thanksgiving.
Do another full cup of almond flour to replace the coconut flour.
Thanks!
I don’t have any Yacon Syrup and I see you said it is optional but what does it add to the cake?
What could I substitute?
Thank you
It adds caramel colour and flavour.
Just made this last night – came out beautiful! Thank you.
I need to make this cake a day or two before the actual party where it will be served. Do you think that would be ok or will it dry out too quickly?
Also, have you ever tried to bake this cake using a convection oven?
Thanks!
I think you can make it a day or two ahead and wrap it tightly in tin foil. Keep it in the fridge and only do the glaze on the day. I did not make it in a convection oven.
Thanks!
Is the Swerve in the glaze supposed to retain it’s granular texture? I used the Swerve “confectioners” in a sample run today but you call for “powdered”- not sure if they are the same of not.
They are the same.