Description
This delicious Keto Pecan Pie Bundt Cake is a perfect low-carb dessert for any occasion.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 cup granulated erythritol
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup pecans, chopped
- 1 cup sugar-free maple syrup
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, cream the butter and erythritol until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla extract and sugar-free maple syrup.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the chopped pecans.
- Pour the batter into a greased bundt cake pan.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Let it cool before inverting onto a serving plate.
Notes
- Store leftover cake in an airtight container.
- This cake can be frozen for up to 3 months.
- Serve with whipped cream for added flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg