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.
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)
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, then beat in the extract.
- 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.
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.