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    Home » Gluten Free » Pecan Pie Bundt Cake

    Published: Nov 6, 2016 · Modified: Aug 19, 2021 by Carolyn

    Pecan Pie Bundt Cake

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

    10.4K shares
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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

    Pecan Pie Bundt Cake

    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.
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Cooling Time: 10 minutes
    Total Time: 1 hour 25 minutes
    Servings: 1 large cake
    Calories: 341kcal

    Ingredients

    Cake:

    • 3 cups almond flour
    • ⅓ cup coconut flour
    • ¼ cup unflavoured whey protein powder can also use egg white protein powder
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 12 tablespoon butter softened
    • 1 cup Swerve Sweetener
    • 6 large eggs room temperature
    • 1 tablespoon Yacon syrup or molasses optional
    • 1 teaspoon caramel extract can use vanilla
    • 1 to 1 ½ cups unsweetened almond milk
    • 1 cup chopped toasted pecans

    Glaze:

    • 3 tablespoon butter
    • 1 teaspoon Yacon syrup or molasses for color and flavor
    • 6 tablespoon powdered Swerve Sweetener
    • ¼ teaspoon caramel or molasses extract
    • 1 tablespoon whipping cream
    • ½ 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

    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.

    10.4K shares

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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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      Recipe Rating




    1. Kathy Cooke says

      October 23, 2022 at 2:09 pm

      5 stars
      Delicious! One of my top, favorite keto cakes! Made as written with whey protein, molasses, caramel extract. Baked for 50 minutes to a pretty golden-brown. Glaze was delicious, although powdered allulose might work better than erythritol. Looked gorgeous!

      Reply
    2. Karina Urbano says

      February 07, 2022 at 8:29 am

      5 stars
      Incredibly delicious! This is by FAR the best keto pastry recipe I’ve ever made! Thank you!

      Reply
    3. Sarah says

      November 26, 2021 at 7:41 pm

      5 stars
      Was a big hit on Thanksgiving! So moist and great flavor! Will make for Christmas!

      Reply
    4. Patricia Jones says

      November 22, 2021 at 5:58 pm

      Can I use vegan butter?

      Reply
      • Carolyn says

        November 22, 2021 at 9:46 pm

        I suppose so.

        Reply
    5. Debi says

      October 21, 2021 at 4:15 am

      5 stars
      this is AMAZING!! It’s my first Keto Cake and even my non-keto 27yr old loves this.
      Followed recipe exactly! yay! Yum!

      Reply
      • Carolyn says

        October 21, 2021 at 7:44 am

        So glad it worked out!

        Reply
    6. Cici says

      October 18, 2021 at 12:33 pm

      Could Swerve Brown be a replacement for the tacos/molasses?

      Reply
      • Cici says

        October 18, 2021 at 12:35 pm

        Yacon! Not tacos!
        Thanks autocorrect!

        Reply
        • Carolyn says

          October 18, 2021 at 6:08 pm

          Haha, it always changes mine to Bacon. 😉 Okay so… if you only use Swerve, it will recrystallize quite a bit as it cools. It will be delicious, but just be forewarned about that.

          Reply
    7. Cat says

      October 16, 2021 at 7:17 pm

      I only use BochaSweet. Can I substitute it for the Swerve?

      Reply
      • Carolyn says

        October 17, 2021 at 7:20 am

        Read my guide to keto sweeteners to understand the limitations of both of them: https://alldayidreamaboutfood.com/best-keto-sweeteners/

        Reply
    8. Donna says

      October 16, 2021 at 7:58 am

      5 stars
      I can’t wait to try this! Does the carb count include the molasses?

      Reply
      • Carolyn says

        October 16, 2021 at 8:03 am

        Yes, when I use an ingredient I always include it in the nutritional info.

        Reply
    9. Marion says

      August 24, 2021 at 6:37 pm

      5 stars
      My daughter made this for my birthday cake. It is so very good. Thanks for sharing the recipe.

      Reply
    10. gloria says

      July 05, 2021 at 3:18 pm

      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.

      Reply
    11. gab says

      January 08, 2021 at 3:41 pm

      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!

      Reply
      • Carolyn says

        January 08, 2021 at 5:05 pm

        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.

        Reply
        • angela says

          October 16, 2021 at 9:32 am

          So I assume this recipe will work well halved? I know some dont but want to confirm since I am in the same boat.

          Reply
    12. Dawnj says

      February 21, 2020 at 8:22 pm

      5 stars
      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!

      Reply
      • Carolyn says

        February 22, 2020 at 11:35 am

        So glad to hear it, Dawn!

        Reply
    13. Brenda says

      December 18, 2019 at 9:23 am

      Large Bundt pan? Is that a 10-12 cup or a 14 cup?

      Reply
      • Carolyn says

        December 18, 2019 at 1:37 pm

        10 to 12 cup is sufficient.

        Reply
    14. Rhonda Weber says

      November 20, 2019 at 8:08 am

      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.

      Reply
      • Carolyn says

        November 20, 2019 at 8:29 am

        Thanks, Rhonda!

        Reply
    15. Carolyn Shoop says

      November 18, 2019 at 11:54 am

      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?

      Reply
      • Carolyn says

        November 18, 2019 at 3:25 pm

        Not planning on updating this one but I think you can easily do as you just suggested! 🙂

        Reply
    16. Michelle says

      November 05, 2019 at 6:10 am

      Now that Swerve Brown is available, could that be used instead of the Yacon Syrup?

      Reply
      • Carolyn says

        November 05, 2019 at 8:00 am

        In the glaze? Yes but it can re-crystallize more as it cools.

        Reply
    17. Roxan Waluk says

      February 23, 2019 at 2:46 pm

      5 stars
      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.

      Reply
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