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.
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!
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.
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.
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!
Pecan Pie Bundt Cake
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:
- Preheat oven to 325F and grease a large bundt pan very well.
- In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, and salt.
- 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.
- 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.
- 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.
- Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
Glaze:
- In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
- Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake. Sprinkle with pecan halves.
Notes
Total fat: 29.92g
Calories from fat: 269
Cholesterol: 100mg
Carbohydrate: 8.79g
Total dietary fiber: 4.13g
Protein: 9.39g
Disclosure: Many thanks to my friends at Bob’s Red Mill for partnering with me to bring you this post.
Marion says
My daughter made this for my birthday cake. It is so very good. Thanks for sharing the recipe.
gloria says
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.
gab says
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!
Carolyn says
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.
Dawnj says
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!
Carolyn says
So glad to hear it, Dawn!
Brenda says
Large Bundt pan? Is that a 10-12 cup or a 14 cup?
Carolyn says
10 to 12 cup is sufficient.
Rhonda Weber says
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.
Carolyn says
Thanks, Rhonda!
Carolyn Shoop says
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?
Carolyn says
Not planning on updating this one but I think you can easily do as you just suggested! 🙂
Michelle says
Now that Swerve Brown is available, could that be used instead of the Yacon Syrup?
Carolyn says
In the glaze? Yes but it can re-crystallize more as it cools.
Roxan Waluk says
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.