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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 1 vote
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: Cakes, Gluten Free, Low Carb Tagged With: almond flour, coconut flour, pecans

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.

Reader Interactions

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Comments

  1. Dee Jordan says

    November 6, 2016 at 9:31 am

    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
    • Carolyn says

      November 6, 2016 at 9:58 am

      Yep, that should be completely fine. When I am out of almond milk, I often do a mix of cream and water.

      Reply
      • Dee Jordan says

        November 6, 2016 at 12:12 pm

        Thank you.

        Reply
  2. Carrie says

    November 6, 2016 at 10:05 am

    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
  3. Elaine Markley says

    November 6, 2016 at 3:09 pm

    Love pecans! This looks fantastic, Carolyn. Could I substitute Sukrin Sirip for the Yacon syrup?

    Reply
  4. Mary Lou Sturgeon says

    November 6, 2016 at 4:20 pm

    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
    • Carolyn says

      November 16, 2016 at 5:34 pm

      That would be an entirely different recipe and I am not sure how to guide you at all. Sorry.

      Reply
  5. Susan says

    November 7, 2016 at 3:02 am

    Thank you for the recipe!! Can this be frozen in individual portions?

    Reply
    • Carolyn says

      November 7, 2016 at 7:08 am

      Sure, I can’t see why not.

      Reply
  6. Kristee B says

    November 7, 2016 at 8:21 am

    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
    • Carolyn says

      November 7, 2016 at 8:28 am

      THM blend is a lot drier so I would only use about 2/3 the amount.

      Reply
  7. Dorothy @ Crazy for Crust says

    November 7, 2016 at 11:29 am

    This is totally speaking right to my heart and stomach!!

    Reply
  8. Jennifer @ Show Me the Yummy says

    November 7, 2016 at 11:33 am

    Two of my faves in one!

    Reply
  9. Shawn @ I Wash You Dry says

    November 7, 2016 at 2:19 pm

    This looks absolutely delicious!

    Reply
  10. Barbara Schieving says

    November 7, 2016 at 11:47 pm

    Looks like a great cake for the holidays. I love Bob’s Red Mill flours.

    Reply
  11. Mary Anne says

    November 8, 2016 at 2:58 pm

    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
    • Carolyn says

      November 8, 2016 at 4:52 pm

      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

      Reply
  12. Cindy says

    November 9, 2016 at 10:26 pm

    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
    • Carolyn says

      November 10, 2016 at 7:51 am

      Yay, glad you liked it!

      Reply
  13. Gina @Running to the Kitchen says

    November 12, 2016 at 12:13 pm

    This looks superb! I can’t wait to try it!

    Reply
  14. Deanna says

    November 13, 2016 at 9:16 am

    OMG I love you!! Thank you for this recipe!! I can’t WAIT to make this for the holidays!!

    Reply
  15. Gabrielle says

    November 13, 2016 at 12:08 pm

    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
    • Gabrielle says

      November 13, 2016 at 12:56 pm

      Nevermind! Batter butter… All looks the same to me?

      Reply
  16. PattyinWestminster says

    November 14, 2016 at 10:25 am

    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
    • Carolyn says

      November 14, 2016 at 12:54 pm

      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
  17. Tammy Slezak says

    November 16, 2016 at 8:28 am

    Can you use splenda in this instead of swerve?

    Reply
    • Carolyn says

      November 16, 2016 at 12:52 pm

      In the cake, yes. In the glaze, no.

      Reply
  18. Joetta Epps says

    November 16, 2016 at 1:24 pm

    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
    • Carolyn says

      November 16, 2016 at 5:30 pm

      It may work, I am not sure. I cannot use either honey or maple syrup.

      Reply
  19. Karlie says

    November 18, 2016 at 1:50 pm

    Would vanilla flavored protein powder throw this off?

    Reply
    • Carolyn says

      November 18, 2016 at 2:59 pm

      Perhaps a little but it would probably still be good.

      Reply
  20. Anna j says

    November 20, 2016 at 12:03 pm

    Think this would be ok if I made the night before thanksgiving and served the next day?

    Reply
    • Carolyn says

      November 20, 2016 at 1:13 pm

      Yup, would be divine!

      Reply
  21. Free says

    November 20, 2016 at 12:42 pm

    What can replace the protein powders?

    Reply
    • Carolyn says

      November 20, 2016 at 1:14 pm

      Nothing, really. You can leave them out but your cake may not rise as well.

      Reply
  22. Karlie says

    November 22, 2016 at 12:14 am

    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. Wendy says

    November 23, 2016 at 11:31 pm

    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
    • Carolyn says

      November 24, 2016 at 10:04 am

      So glad to hear it!

      Reply
  24. Joy says

    November 24, 2016 at 10:59 am

    This cake was my first attempt at a low carb dessert… and it was perfect! Thank you so much!

    Reply
    • Carolyn says

      November 24, 2016 at 11:21 am

      So glad to hear it!

      Reply
  25. Lois Smith says

    November 26, 2016 at 9:05 am

    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
    • Carolyn says

      November 26, 2016 at 9:32 am

      Great idea!

      Reply
  26. Kristen says

    November 27, 2016 at 8:50 pm

    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
    • Carolyn says

      November 28, 2016 at 8:44 am

      Happy Holidays to you as well, Kristen!

      Reply
  27. Robin says

    December 3, 2016 at 2:11 pm

    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. Dawn ONeill says

    December 21, 2016 at 6:32 pm

    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
    • Carolyn says

      December 22, 2016 at 6:18 am

      So glad to hear it.

      Reply
  29. PattyinWestminster says

    December 23, 2016 at 5:57 pm

    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
    • Carolyn says

      December 23, 2016 at 7:31 pm

      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. Wendy says

    December 29, 2016 at 11:38 pm

    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
    • Carolyn says

      December 30, 2016 at 9:12 am

      Good to hear!

      Reply
  31. Wendy says

    December 29, 2016 at 11:39 pm

    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. Kate says

    January 26, 2017 at 11:58 am

    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
    • Carolyn says

      January 26, 2017 at 4:21 pm

      Yay, so glad it turned out so well!

      Reply
  33. D Weinkle says

    April 8, 2017 at 11:18 am

    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
    • Carolyn says

      April 8, 2017 at 11:24 am

      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
      • D Weinkle says

        April 8, 2017 at 7:01 pm

        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
        • Carolyn says

          April 9, 2017 at 6:56 am

          They are the same.

          Reply
  34. Tuebi says

    April 29, 2017 at 4:18 am

    Just made this last night – came out beautiful! Thank you.

    Reply
  35. Sharon says

    May 21, 2017 at 8:28 pm

    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
    • Carolyn says

      May 21, 2017 at 9:48 pm

      It adds caramel colour and flavour.

      Reply
  36. Rebecca says

    September 28, 2017 at 9:45 am

    Hi how would u modify this to contain no coconut (allergy) would love to make this for thanksgiving.

    Reply
    • Carolyn says

      September 28, 2017 at 11:22 am

      Do another full cup of almond flour to replace the coconut flour.

      Reply
      • Rebecca says

        September 29, 2017 at 8:38 am

        Thanks!

        Reply
  37. Tara says

    November 13, 2017 at 6:02 pm

    Would Sukrin Fiber Syrup Gold work as a substitute for the Yacon?

    Reply
    • Carolyn says

      November 16, 2017 at 9:18 am

      yes, that would be fine.

      Reply
  38. sherry Corson says

    December 22, 2017 at 9:27 pm

    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
    • Carolyn says

      December 24, 2017 at 9:10 am

      Remove at 15.

      Reply
  39. Debbie says

    October 29, 2018 at 10:52 pm

    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

    Reply
  40. Kathleen Romstedt says

    November 21, 2018 at 8:44 am

    My sister in-law can’t have dairy. Can I substitute coconut butter?
    Kathy

    Reply
    • Carolyn says

      November 21, 2018 at 8:55 am

      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.

      Reply
  41. 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
  42. Michelle says

    November 5, 2019 at 6:10 am

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

    Reply
    • Carolyn says

      November 5, 2019 at 8:00 am

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

      Reply
  43. 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
  44. 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

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