Keto Pecan Pie Bundt Cake

This buttery Keto Pecan Pie Bundt Cake has a rich caramel pecan topping and a tender almond flour crumb. It's the perfect low-carb dessert for the holiday season.

Course Dessert

Cuisine American, Dessert

Keyword pecan pie bundt cake

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices

Calories 279kcal

Equipment

1 10-inch bundt pan

Ingredients

3 cups almond flour
1/2 cup unflavoured whey protein powder can also use egg white protein powder
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter softened
2/3 cup brown sugar replacement
4 large eggs room temperature
1 tsp caramel extract or vanilla extract
1/3 cup heavy cream
1 cup chopped, toasted pecans divided
1 recipe keto caramel sauce

US Customary - Metric

Instructions

Preheat the oven to 325ºF and grease a 9 to 10 inch bundt pan very well.
In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
In a large bowl, beat the butter with the sweetener until lightened and fluffy, about 1 minute. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed, then beat in the extract.
Beat the almond flour mixture in two additions, alternating with the heavy cream. Beat in additional cream or a little water if the batter is stiff. Stir in 3/4 cup of the pecans by hand until well distributed.
Dollop the batter into the prepared bundt pan and smooth the top. Bake 45 to 50 minutes, until the cake is golden brown and the top is just firm to the touch.
Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the caramel sauce according to the directions and let cool until thickened.
Drizzle over the top of the cake, letting it drip down the sides. Sprinkle the top with the remaining chopped pecans.

Notes

Storage Information: Store the cake at room temperature, tightly covered, for up to 4 days, or in the fridge for up to a week. It can also be frozen for several months.

Nutrition