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
- 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
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.
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!
Karlie says
Would vanilla flavored protein powder throw this off?
Carolyn says
Perhaps a little but it would probably still be good.
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.
Tammy Slezak says
Can you use splenda in this instead of swerve?
Carolyn says
In the cake, yes. In the glaze, no.
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.
Nan Murphy says
I made half and made 12 Bundt cupcakes in a Christmas design, cooked at 325 for 20 min.
They were really good.
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?
Deanna says
OMG I love you!! Thank you for this recipe!! I can’t WAIT to make this for the holidays!!
Gina @Running to the Kitchen says
This looks superb! I can’t wait to try it!
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!
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
Barbara Schieving says
Looks like a great cake for the holidays. I love Bob’s Red Mill flours.
Shawn @ I Wash You Dry says
This looks absolutely delicious!
Jennifer @ Show Me the Yummy says
Two of my faves in one!
Dorothy @ Crazy for Crust says
This is totally speaking right to my heart and stomach!!
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.
Susan says
Thank you for the recipe!! Can this be frozen in individual portions?
Carolyn says
Sure, I can’t see why not.
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.
Elaine Markley says
Love pecans! This looks fantastic, Carolyn. Could I substitute Sukrin Sirip for the Yacon syrup?
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)
Ashley says
Hi! Is there anything I can replace the protein powder with? Thanks!
Carolyn says
Not if you want it to rise properly!
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.