Keto Pecan Pie Bundt Cake
About This Recipe
Step into a delightful journey of flavours with our Keto Pecan Pie Bundt Cake recipe. This scrumptious Bundt cake, inspired by the comforting warmth of Southern cuisine, combines the subtle sweetness of pecans with the buttery decadence of cake, bringing your taste buds a delectable experience without compromising your low-carb diet. The cake's richness, combined with the velvety texture of the glaze, creates a mouthfeel second to none, giving you a truly indulgent keto-friendly dessert you'll come back to time and time again.
What's more exciting is that this amazing Keto Pecan Pie Bundt Cake doesn't just thrive in taste, but also in versatility. It's an incredible addition to brunch gatherings, a perfect end to an intimate dinner, or a guilt-free indulgence on a lazy afternoon. And for those tracking their keto diets meticulously, we have great news: this recipe, along with many others, is available on our comprehensive keto mobile app, enabling you to access delicious, tempting yet diet-compliant recipes anytime, anywhere.
The beauty of the Keto Pecan Pie Bundt Cake lies not just in meeting your dietary requirements, but also in satisfying your cravings for a homely, delicious dessert. Just imagine savoring spoonfuls of this cake, with the almond flour and coconut flour combining to provide an incredibly moist and dense texture, while toasted pecans lend a delightful crunch, enhancing every bite. With our keto mobile app and this flavorful recipe at your fingertips, you're all set to continue your keto journey without missing out on the joys of a truly delicious dessert.
Ingredients
Glaze
Directions
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. Add Vanilla.
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.
For the glaze, in a small saucepan over low heat, melt butter. Remove from heat and stir in powdered sweetener and whipping cream. Drizzle over cooled cake. Sprinkle with pecan halves.
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