Ingredients:

  • 1 Tbsp (15 g) Unsalted Butter, melted (for greasing the pan)
  • 1 Tbsp (8 g) Fine Almond Flour (for dusting the pan)
  • 1 cup (120 g) Chopped Pecans (toasted lightly for better flavour)
  • 4 Tbsp (57 g) Unsalted Butter
  • 1/2 cup (120 ml) Heavy Cream (Double Cream)
  • 1/2 cup (100 g) Keto Granular Sweetener (Erythritol/Monk Fruit blend)
  • 2 Tbsp (30 ml) Sugar-Free Maple Syrup Substitute
  • 1 tsp (5 ml) Vanilla Extract
  • 1/2 tsp (2.5 ml) Xanthan Gum
  • Pinch of Sea Salt
  • 1 cup (227 g) Unsalted Butter, softened
  • 1 cup (200 g) Keto Granular Sweetener (Erythritol/Monk Fruit blend)
  • 4 Large Eggs, room temperature
  • 2 tsp (10 ml) Vanilla Extract
  • 1/2 cup (120 g) Full-Fat Sour Cream or Greek Yogurt
  • 2 2/3 cups (300 g) Fine-Ground Almond Flour
  • 1/3 cup (40 g) Coconut Flour
  • 1 Tbsp (15 g) Baking Powder
  • 1/2 tsp (2.5 g) Fine Sea Salt

Instructions:

  1. Prepare the Pan: Preheat the oven to 175°C (350°F). Generously coat the Bundt pan with the melted butter, then dust thoroughly with almond flour, tapping out the excess. Lightly toast the chopped pecans in a dry pan until fragrant, if desired.
  2. Melt Butter and Sweetener (Filling): In a small saucepan over medium heat, melt the 4 Tbsp butter. Stir in the granular sweetener and cook, stirring constantly, until dissolved (about 3 minutes).
  3. Simmer the Base: Stir in the heavy cream and sugar-free maple substitute. Bring the mixture to a gentle simmer for 1 minute. Remove from heat.
  4. Thicken and Flavour: Whisk in the vanilla extract and salt. Slowly sprinkle the xanthan gum over the hot mixture while whisking vigorously for 30 seconds to prevent clumps. The mixture should visibly thicken immediately.
  5. Fold in Nuts: Gently fold in the toasted pecans. Set the filling aside to cool slightly while preparing the batter.
  6. Cream Butter and Sweetener (Batter): In a stand mixer, cream the softened butter and 1 cup of granular sweetener on medium speed until light and fluffy (3-4 minutes). Scrape down the bowl.
  7. Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and the sour cream until just combined.
  8. Combine Dry Ingredients: Whisk the almond flour, coconut flour, baking powder, and salt together in a separate bowl.
  9. Combine Wet and Dry: Slowly add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  10. Layer the Cake: Spoon roughly half of the cake batter into the prepared Bundt pan, spreading it evenly across the bottom and slightly up the sides.
  11. Add the Filling: Carefully spoon the pecan pie filling over the layer of batter, avoiding the edges of the pan as much as possible.
  12. Top with Remaining Batter: Gently spoon the remaining cake batter over the filling, smoothing the top with a spatula to seal the filling completely.
  13. Bake: Bake for 60 to 65 minutes at 350°F (175°C). The cake is done when a long skewer inserted into the thickest part of the cake (away from the filling) comes out clean.
  14. Cool and Invert: Transfer the cake to a wire rack immediately. Let it cool in the pan for 15-20 minutes. Place the serving plate over the Bundt pan and flip it over. Let it sit upside down for 5-10 minutes, then lift the pan slowly. Allow the cake to cool fully before slicing.