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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.
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 341 kcal

Ingredients

Cake:

Glaze:

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.