The Keto Pecan Cake is a delightful way to enjoy a classic fall flavor without compromising your low-carb lifestyle. This bundt cake combines the rich, nutty essence of pecan pie with a tender, moist crumb, creating a dessert that feels truly indulgent. I remember the first time I perfected this recipe; getting the texture just right for a keto bundt was a challenge, but the secret lies in balancing the almond flour with protein powder to prevent dryness. This keto pecan cake is perfect for holiday gatherings or simply as a guilt-free treat with your afternoon coffee. Its impressive bundt shape makes it a beautiful centerpiece, proving that healthy eating can still be incredibly delicious and satisfying.

⏱ Time: 70 min
👥 Servings: 10-12
📊 Level: Medium
🥗 10 ingredients
Keto Pecan Pie Bundt Cake - keto pecan cake - Keto Pecan Cake: bake this moist bundt cake with a rich, sugar-free caramel drizzle. Perfect for a delicious, low-

Keto Pecan Pie Bundt Cake

Keto Pecan Cake: bake this moist bundt cake with a rich, sugar-free caramel drizzle. Perfect for a delicious, low-carb fall dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 325ºF and grease a 9 to 10 inch bundt pan very well.
  2. 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, then beat in the extract.
  3. Beat the almond flour mixture in two additions, alternating with the heavy cream. Stir in 3/4 cup of the pecans by hand until well distributed.
  4. 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.
  5. Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
  6. 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

– For the perfect bundt release, make sure to grease your pan thoroughly with a baking spray containing flour, or butter and dust with almond flour.
– Don’t overmix the batter once the dry ingredients are added; mix just until combined to keep the cake tender.
– The cake is done when a wooden skewer inserted into the center comes out clean. If it’s browning too fast, tent loosely with foil.
– Storage: Store leftover keto pecan cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the perfect bundt release, make sure to grease your pan thoroughly with a baking spray containing flour, or butter and dust with almond flour.
  • Don’t overmix the batter once the dry ingredients are added; mix just until combined to keep the cake tender.
  • The cake is done when a wooden skewer inserted into the center comes out clean. If it’s browning too fast, tent loosely with foil.
  • Storage: Store leftover keto pecan cake covered at room temperature for up to 3 days, or refrigerate for up to a week.

This Keto Pecan Pie Bundt Cake truly redefines what a low-carb dessert can be. Give it a try and share your delightful creations!

Try this next: Keto Coconut Pecan Chocolate Chip Cookies

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