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
Nutrition
Disclosure: Many thanks to my friends at Bob’s Red Mill for partnering with me to bring you this post.
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My sister in-law can’t have dairy. Can I substitute coconut butter?
Kathy
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.
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
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?
Remove at 15.
Would Sukrin Fiber Syrup Gold work as a substitute for the Yacon?
yes, that would be fine.
Hi how would u modify this to contain no coconut (allergy) would love to make this for thanksgiving.
Do another full cup of almond flour to replace the coconut flour.
Thanks!
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
It adds caramel colour and flavour.
Just made this last night – came out beautiful! Thank you.
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!
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.
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.
They are the same.
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 !
Yay, so glad it turned out so well!
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.
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.
Good to hear!
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?
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!
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!
So glad to hear it.
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!
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.
Happy Holidays to you as well, Kristen!
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.
Great idea!
This cake was my first attempt at a low carb dessert… and it was perfect! Thank you so much!
So glad to hear it!
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.
So glad to hear it!
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!
What can replace the protein powders?
Nothing, really. You can leave them out but your cake may not rise as well.