If you love fall baking, this Keto Pumpkin Pecan Bundt Cake will quickly become a seasonal favorite. It's moist, buttery, and perfectly spiced with warm autumn flavors.
The chopped pecans add a lovely crunch, while the rich butter pecan icing takes it over the top. Best of all, this pumpkin cake is low-carb, sugar-free, and gluten-free, so you can enjoy a festive dessert that fits your keto lifestyle.
Be sure to also check out our entire collection of keto cakes for tasty options!
Low-Carb Pumpkin Pecan Cake
Why You'll Love This Recipe
- Perfect fall flavor - Pumpkin and spices create that cozy autumn taste everyone loves.
- Keto-friendly - Made with almond flour and sugar substitutes for a low-carb treat.
- Moist and tender - The sour cream and butter give this cake a rich, soft texture.
- Crowd-pleaser - A beautiful bundt cake that's ideal for holiday gatherings or fall weekends.
- Topped with butter pecan icing - Sweet, nutty, and completely irresistible.
Ingredients Needed
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The following are the ingredients you'll need to make this recipe Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.
Keto Pumpkin Pecan Cake
- Almond flour (finely milled): creates the perfect soft, gluten-free crumb.
- Pumpkin puree: gives natural sweetness, color, and moisture.
- Butter and sour cream: add richness and ensure a moist texture.
- Granulated white and brown sugar substitutes: provide balanced sweetness without the carbs.
- Vanilla extract: enhances the warm, spiced flavor.
- Cinnamon, ginger, nutmeg, and clove: a classic pumpkin spice blend.
- Baking powder and salt: ensure the cake rises and the flavors pop.
- Eggs: bind the batter and help create a light, fluffy texture.
- Chopped pecans: add crunch and a nutty flavor that pairs perfectly with pumpkin.
Keto Butter Pecan Icing
- Unsalted butter
- Chopped pecans
- Confectioner's sugar substitute
- Heavy cream
- Sea salt
Tools You'll Need To Make This Keto Pumpkin Pecan Cake
The only tools you'll need are an electric mixer, or stand-up mixer and a bundt pan.
Let me also mention that the type of bundt pan you use is important. Not all are created equal, and after a while, bundt pans don't release the cakes well, so investing in a good one is worth the tiny investment.
I use a this brand because it has granite ceramic that makes for easy-release baking.
How To Make This Low-Carb Cake
Start by preheating your oven to 350°F and greasing a large 12-cup bundt pan generously with butter.
In a large bowl, whisk together the almond flour, chopped pecans, cinnamon, ginger, nutmeg, clove, baking powder, and salt. This blend gives the cake its warm spice base.
In a separate mixing bowl, beat together the softened butter, sour cream, white granulated and brown sugar substitutes, and vanilla extract using an electric mixer.
Mix on high speed until the mixture becomes light and creamy, about two to three minutes. Add in the pumpkin puree and mix just until combined.
Next, add the eggs one at a time, alternating with the dry ingredients, mixing thoroughly after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well incorporated.
Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Make the Keto Butter Pecan Icing
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While the cake cools, prepare the icing. In a small saucepan over medium-high heat, melt the butter and let it cook until it turns golden brown and develops a nutty aroma.
Stir in the chopped pecans and cook for about one minute, stirring constantly so they don't burn.
Reduce the heat to low, then whisk in the confectioner's sugar substitute, sea salt, and heavy cream. Stir until smooth and creamy.
Drizzle the warm icing over the cooled cake, allowing it to drip beautifully down the sides.
The combination of buttery pecans and spiced pumpkin cake makes this dessert simply irresistible.
More Keto Pecan Recipes
For more tasty pecan recipes, be sure to check out the following:
Tag Us
This keto pumpkin pecan bundt cake is proof that low-carb baking can be just as indulgent and satisfying as traditional desserts.
It's moist, flavorful, and topped with a buttery pecan glaze that tastes like fall in every bite. Serve it at your next holiday gathering or enjoy it with a cup of coffee on a crisp autumn day.
I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. Doing so is what keeps this girl encouraged to keep sharing and perfecting her recipes.
If you love this recipe, don't forget to check out our full collection of keto pumpkin recipes for more cozy, low-carb fall favorites!
Consider also visiting our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
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It's my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Keto Pumpkin Pecan Bundt Cake (Gluten-Free)
Moist and buttery Keto Pumpkin Pecan Bundt Cake topped with rich butter pecan icing. Low-carb, sugar-free, and perfect for fall and holiday gatherings.
Ingredients
Keto Pumpkin Pecan Cake
- 3 cups of finely milled almond flour, measured and sifted
- 3 tablespoons of ground cinnamon
- 3 teaspoons of ground ginger
- ½ teaspoon of ground nutmeg
- ¼ teaspoon ground clove
- 3 teaspoons of baking powder
- ½ teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1 cup sour cream
- 1 ½ cup granulated sugar substitute
- ½ cup brown sugar substitute
- 2 teaspoons of vanilla extract
- 1 cup pumpkin puree unsweetened pumpkin puree
- 6 large eggs, room temperature
- ½ cup chopped pecans
Keto Butter Pecan Icing
- ½ cup unsalted butter
- 1 ½ cups of chopped pecans
- ¾ cup confectioner's sugar-substitute
- ¼ cup of heavy whipping cream
- ⅛ teaspoon of sea salt
Instructions
Keto Pumpkin Pecan Cake
- Preheat the oven to 350°F.
- Generously butter one large 12-cup bundt pan—or 16 mini pans.
- Sift together the almond flour, chopped pecans, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
- Using an electric mixer, beat at high speed the softened butter, sour cream, and sugar substitutes, vanilla extract. Beat for 2-3 minutes or until light and creamy.
- Add the pumpkin puree and mix just until well incorporated.
- Next, add the eggs one at a time, alternating with the dry ingredients, mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
- Pour the cake batter evenly into the prepared pan.
- Bake in a 12-cup capacity bundt pan for 60-70 minutes. Or until an inserted toothpick comes out clean.
Keto Butter Pecan Icing
- Melt the butter in a small saucepan over medium-high heat until golden brown.
- To the hot butter, add chopped pecans and cook for about one minute, stirring constantly. Add the confectioner's sugar substitute, salt, and heavy cream.
- Combine well and drizzle to the top of the cake while the icing is still warm.
Notes
You could certainly substitute the listed spices or a few tablespoons of pumpkin pie spice.
If you prefer, you can bake in 13 x 9-inch pan for 35-40 minutes.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 28.8gSaturated Fat: 10.5gTrans Fat: 0gCholesterol: 125mgSodium: 151mgCarbohydrates: 6.9gNet Carbohydrates: 4.1gFiber: 2.8gSugar: 1.4gProtein: 8.2g
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