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Pecan Pie Bundt Cake

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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.

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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

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:
Glaze:
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*
Total Fat 29.92g 46%
Cholesterol 100mg 33%
Total Carbohydrates 8.79g 3%
Dietary Fiber 4.13g 17%
Protein 9.39g 19%
* 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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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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Comments

  1. This cake looks absolutely delish!! I WILL be making this. Thank you, Carolyn.
    One question: Is substituting low carb milk for the Almond milk permissible in this and other recipes? We just do not care for almond milk.
    Thanks again.
    Dee

    Reply

  2. Nom nom nom!! I never met a pecan pie I didn’t like and a cake version is a fantastic idea! And thanks for the BRM shout out! :0)

    Reply

  4. I can’t use eggs. Can I sub anything e;se? Also no calcium so I could I use wheat free flour in place of the almond flour.? Looks & sounds delish. Thanks!

    Reply

  6. Could THM baking blend be substituted for the other flours in this recipe? I have a couple bags on hand but no almond flour! I can’t wait to try this. I love all of your recipes!

    Reply

  11. I LOVE LOVE LOVE all your recipes !!! I am allergic to whey protein. Could i substitute with vanilla pea protein or would this mess up the cake ???

    Reply

  12. I made this cake this morning and just had a slice. It is so delicious…moist, dense and the super fine almond flour really makes an incredible difference…a much smoother texture. I didn’t have Carmel extract so I used Maple. I wanted to make it before Thanksgiving to see how it would come out. Very pleased, so I’ll be doing another one to take along for the family gathering. Wonderful recipe!

    Reply

  15. So I’m at the add the butter portion, which is twelve tablespoons, but then further in the recipe you say to dollop the butter. Was I supposed to save some from the twelve tablespoons¿

    Reply

  16. Can this recipe be cut in half and baked in a regular cake pan? If so, what size pan would I use? 13X9? or 8×8? The bundt cake looks gorgeous, but there are only 2 of us and I don’t want to freeze it.

    Reply

    • Use an 8×8 and yes, cut in half would be just about perfect for that. Not quite sure how long it will need to bake for… Start with 20 min and check frequently after that.

      Reply

  18. 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!

    Reply

  22. 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!

    Reply

  23. 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.

    Reply

  25. 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.

    Reply

  26. 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.

    Reply

  27. 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!

    Reply

  28. 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!

    Reply

  29. 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?

    Reply

    • 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!

      Reply

  30. 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.

    Reply

  31. 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.

    Reply

  32. 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 !

    Reply

  33. 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!

    Reply

    • 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.

      Reply

      • 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.

        Reply

  35. 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

    Reply

  38. 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?

    Reply

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