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November 6, 2016

Pecan Pie Bundt Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This gorgeous bundt cake may be the ultimate low carb Thanksgiving dessert. Tastes like pecan pie, eats like cake. It’s two healthy, grain-free desserts in one. This post is sponsored by Bob’s Red Mill.

Low Carb Pecan Pie Bundt Cake. Perfect for a healthy Thanksgiving! LCHF Keto Banting THM

I am totally in my element here. I am like a fish IN the water, swimming around happily, nibbling at this and that and enjoying my very existence. Because the holidays are fast approaching and I have the oven going almost every day, baking up something delicious. The calendar turned to November and I was on it faster than you say Jack Robinson, faster than greased lightening, faster than a speeding bullet. Think of all the idioms that mean as fast as fast can be, and that’s how fast I got into the holiday baking. Maybe even faster. Because there is nothing more joyous than baking my way through November and December. I live for this stuff!

Delicious low carb grain-free bundt cake the tastes just like pecan pie! Your new favourite Thanksgiving dessert.

When it comes to holiday baking, or any baking for that matter, I have some trusty companions who are always close at hand. I wouldn’t be able to enjoy this time of year half so much if it weren’t for Bob’s Red Mill almond flour and coconut  flour. I am ever so grateful that they decided to debut a finer grind of almond flour this year, because now my cakes made with Bob’s are as fine textured as anything made with wheat. I guarantee you that when you put this gorgeous low carb Pecan Pie Bundt Cake on the holiday table, not a single guest will complain that it’s not a “real” cake. This is the one, friends. This is the one that will convince reluctant friends and family that low carb and gluten-free is the most delicious, healthy, happy way to eat.

Now you can have your cake and eat your pie too! Low Carb Pecan Pie Bundt Cake.

Word to the wise, it’s a pretty big cake. I wanted a bundt cake that was tall, one that would look stunning in a crown of caramel glaze and pecan halves. I wanted this cake to stand out, to be the glory of the holiday meal. And I’d like to think I really accomplished that. But it is big and rich and is meant to serve 16 people at least. As for flavour, it truly does taste like pecan pie, with toasted nuts and hints of caramel. It’s actually really delicious on its own, without the glaze, but I am unable to resist pouring something over a bundt cake so that it runs delightfully down the sides. Add a dollop of lightly sweetened whipped cream and you have the ultimate low carb Thanksgiving dessert.

The ultimate low carb Thanksgiving dessert recipe. Pecan Pie Bundt Cake. Grain-Free THM LCHF Keto

And if you’re already jumping ahead and thinking about Christmas and all the cookies you want to bake, check out my new Low Carb Holiday Cookies eCookbook!

Best Low Carb Christmas Cookies Book

5 from 2 votes
Print
Pecan Pie Bundt Cake
Prep Time
15 mins
Cook Time
1 hr
Cooling Time
10 mins
Total Time
1 hr 25 mins
 
This gorgeous bundt cake may be the ultimate low carb Thanksgiving dessert. Tastes like pecan pie, eats like cake. It's two healthy, grain-free desserts in one.
Course: Dessert
Cuisine: Dessert
Servings: 1 large cake
Calories: 341 kcal
Ingredients
Cake:
  • 3 cups almond flour
  • 1/3 cup coconut flour
  • 1/4 cup unflavoured whey protein powder can also use egg white protein powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 12 tbsp butter softened
  • 1 cup Swerve Sweetener
  • 6 large eggs room temperature
  • 1 tbsp Yacon syrup or molasses optional
  • 1 tsp caramel extract can use vanilla
  • 1 to 1 1/2 cups unsweetened almond milk
  • 1 cup chopped toasted pecans
Glaze:
  • 3 tbsp butter
  • 1 tsp Yacon syrup or molasses for color and flavor
  • 6 tbsp powdered Swerve Sweetener
  • 1/4 tsp caramel or molasses extract
  • 1 tbsp whipping cream
  • 1/2 cup toasted pecan halves
Instructions
Cake:
  1. Preheat oven to 325F and grease a large bundt pan very well.
  2. In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, and salt.
  3. In a large bowl, beat the butter with the sweetener until lightened and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed. Beat in the Yacon or molasses and the extract.
  4. Beat the almond flour mixture in two additions, alternating with a half cup of almond milk. Beat in additional almond milk if your batter is very stiff and thick. Stir in pecans.
  5. Dollop the batter into the prepared bundt pan and smooth the top. Bake 50 to 60 minutes, until cake is golden brown and the top is firm to the touch. A tester inserted in the center should come out clean.
  6. Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
Glaze:
  1. In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
  2. Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake. Sprinkle with pecan halves.
Recipe Notes

Serves 16. Each serving has 4.66g NET CARBS.

Food energy: 341kcal
Total fat: 29.92g
Calories from fat: 269
Cholesterol: 100mg
Carbohydrate: 8.79g
Total dietary fiber: 4.13g
Protein: 9.39g

Nutrition Facts
Pecan Pie Bundt Cake
Amount Per Serving (1 slice)
Calories 341 Calories from Fat 269
% Daily Value*
Fat 29.92g46%
Cholesterol 100mg33%
Carbohydrates 8.79g3%
Fiber 4.13g17%
Protein 9.39g19%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Many thanks to my friends at Bob’s Red Mill for partnering with me to bring you this post.

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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, coconut flour, pecans

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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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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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