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!
- 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
- 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
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Preheat oven to 325F and grease a large bundt pan very well.
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In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, and salt.
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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.
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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.
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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.
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Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
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In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
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Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake. Sprinkle with pecan halves.
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
Disclosure: Many thanks to my friends at Bob’s Red Mill for partnering with me to bring you this post.
Dee Jordan says
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
Carolyn says
Yep, that should be completely fine. When I am out of almond milk, I often do a mix of cream and water.
Dee Jordan says
Thank you.
Carrie says
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)
Elaine Markley says
Love pecans! This looks fantastic, Carolyn. Could I substitute Sukrin Sirip for the Yacon syrup?
Mary Lou Sturgeon says
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!
Carolyn says
That would be an entirely different recipe and I am not sure how to guide you at all. Sorry.
Susan says
Thank you for the recipe!! Can this be frozen in individual portions?
Carolyn says
Sure, I can’t see why not.
Kristee B says
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!
Carolyn says
THM blend is a lot drier so I would only use about 2/3 the amount.
Dorothy @ Crazy for Crust says
This is totally speaking right to my heart and stomach!!
Jennifer @ Show Me the Yummy says
Two of my faves in one!
Shawn @ I Wash You Dry says
This looks absolutely delicious!
Barbara Schieving says
Looks like a great cake for the holidays. I love Bob’s Red Mill flours.
Mary Anne says
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 ???
Carolyn says
I *think* it would be okay. Have you tried egg white protein? I use this in replacement for whey quite frequently… http://amzn.to/2fwTNsI
Cindy says
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!
Carolyn says
Yay, glad you liked it!
Gina @Running to the Kitchen says
This looks superb! I can’t wait to try it!
Deanna says
OMG I love you!! Thank you for this recipe!! I can’t WAIT to make this for the holidays!!
Gabrielle says
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¿
Gabrielle says
Nevermind! Batter butter… All looks the same to me?
PattyinWestminster says
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.
Carolyn says
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.
Tammy Slezak says
Can you use splenda in this instead of swerve?
Carolyn says
In the cake, yes. In the glaze, no.
Joetta Epps says
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!
Carolyn says
It may work, I am not sure. I cannot use either honey or maple syrup.
Karlie says
Would vanilla flavored protein powder throw this off?
Carolyn says
Perhaps a little but it would probably still be good.
Anna j says
Think this would be ok if I made the night before thanksgiving and served the next day?
Carolyn says
Yup, would be divine!
Free says
What can replace the protein powders?
Carolyn says
Nothing, really. You can leave them out but your cake may not rise as well.
Karlie says
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!
Wendy says
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.
Carolyn says
So glad to hear it!
Joy says
This cake was my first attempt at a low carb dessert… and it was perfect! Thank you so much!
Carolyn says
So glad to hear it!
Lois Smith says
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.
Carolyn says
Great idea!
Kristen says
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.
Carolyn says
Happy Holidays to you as well, Kristen!
Robin says
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!
Dawn ONeill says
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!
Carolyn says
So glad to hear it.
PattyinWestminster says
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?
Carolyn says
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!
Wendy says
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.
Carolyn says
Good to hear!
Wendy says
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.
Kate says
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 !
Carolyn says
Yay, so glad it turned out so well!
D Weinkle says
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!
Carolyn says
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.
D Weinkle says
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.
Carolyn says
They are the same.
Tuebi says
Just made this last night – came out beautiful! Thank you.
Sharon says
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
Carolyn says
It adds caramel colour and flavour.
Rebecca says
Hi how would u modify this to contain no coconut (allergy) would love to make this for thanksgiving.
Carolyn says
Do another full cup of almond flour to replace the coconut flour.
Rebecca says
Thanks!
Tara says
Would Sukrin Fiber Syrup Gold work as a substitute for the Yacon?
Carolyn says
yes, that would be fine.
sherry Corson says
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?
Carolyn says
Remove at 15.
Debbie says
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
Kathleen Romstedt says
My sister in-law can’t have dairy. Can I substitute coconut butter?
Kathy
Carolyn says
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.
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.
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.
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! 🙂
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!
Brenda says
Large Bundt pan? Is that a 10-12 cup or a 14 cup?
Carolyn says
10 to 12 cup is sufficient.
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!