Apple Pumpkin Pecan Bundt Cake – High-Protein & Low-Carb 🍎🎃
High Protein
Low Carb
Enjoy the cozy flavors of fall with this delicious Apple Pumpkin Pecan Bundt Cake! It’s incredibly moist, tender, and filled with pumpkin, juicy apple pieces, crunchy pecans, warm cinnamon, and sweet vanilla flavor. This healthier version uses almond flour, protein powder, and sugar-free sweetener for a satisfying low-carb dessert.
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Total Time: 1 hour
Servings: 12 slices
Ingredients
For the Cake:
- 1½ cups finely ground blanched almond flour
- ½ cup vanilla whey protein powder
- ½ cup pumpkin puree (unsweetened)
- ½ small apple, peeled and finely diced (about 50g)
- 3 large eggs
- ½ cup plain Greek yogurt
- ¼ cup melted butter
- ⅓ cup powdered monk fruit sweetener
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup chopped pecans
For the Sugar-Free Vanilla Glaze:
- ¼ cup powdered monk fruit sweetener
- 2 tablespoons cream cheese, softened
- 1–2 tablespoons unsweetened almond milk
- ½ teaspoon vanilla extract
Instructions
1. Preheat the oven: Preheat oven to 325°F (165°C). Grease a small Bundt pan thoroughly.
2. Mix dry ingredients: In a large bowl, combine almond flour, protein powder, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt.
3. Prepare wet ingredients: In another bowl, whisk together eggs, pumpkin puree, Greek yogurt, melted butter, sweetener, almond milk, and vanilla extract until smooth.
4. Combine the batter: Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined.
5. Add apples and pecans: Fold in finely diced apple and chopped pecans, distributing them evenly throughout the batter.
6. Fill the Bundt pan: Spoon the batter into the prepared pan and smooth the top.
7. Bake: Bake for 35–45 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Cool: Allow the cake to cool in the pan for 15–20 minutes before carefully turning it onto a wire rack.
9. Prepare the glaze: Beat powdered sweetener, cream cheese, almond milk, and vanilla until smooth and pourable.
10. Decorate: Drizzle the sugar-free vanilla glaze over the completely cooled cake. Sprinkle with additional chopped pecans.
11. Serve: Slice and enjoy with unsweetened coffee or tea!
Estimated Nutrition
Per slice (1 of 12), without optional extra toppings
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 11g |
| Total Carbs | 9g |
| Fiber | 3g |
| Net Carbs | 6g |
| Fat | 14g |
Nutrition is approximate and depends on ingredient brands and glaze quantities.
Tips for Weight Loss & Low-Carb Baking
- Use unsweetened pumpkin puree, not pumpkin pie filling.
- Keep the apple portion small to control carbohydrates.
- Choose whey protein isolate with minimal added sugar.
- Use powdered monk fruit sweetener instead of regular sugar.
- Don’t overmix the batter, as protein powder can make cakes dense.
- Store covered in the refrigerator for up to 5 days.
Low-Carb & Protein-Rich
Enjoy a delicious fall-inspired cake with approximately 11g protein and 6g net carbs per slice! 🍎🎃
