This dessert can be baked as a coffee cake or sweet loaf bread, and it tastes like a pecan cinnamon roll! This bread can be baked in a loaf pan, but for a festive appearance, bake it in a Bundt pan. For a glaze, you can use the Hot Cross Buns glaze topping, or dust with powdered erythritol. For those who are not counting their carbs, you can add ½ cup of raisins to the batter with the dry ingredients.
- Yield: 10 to 12 Servings
- 2 cups (8 oz / 227 g) pecan flour
- 1 cup (4 oz / 113 g) almond flour, plus more for dusting the pan
- 1½ cups Splenda or Stevia Extract in the Raw, or ¾ cup New Roots Stevia Sugar
- ¾ cup (2.75 oz / 78 g) chopped pecans
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 4 eggs (7 oz / 198 g)
- 1 cup (8 oz / 227 g) unsweetened soy milk or other milk
- ¼ cup (2 oz / 57 g) butter or butter substitute, melted
- 1¼ teaspoons liquid stevia
- 1½ teaspoons vanilla extract
How to Make It
- Preheat the oven to 375°F (191°C). Grease a Bundt pan or mini Bundt pans with butter or margarine and place it in the freezer.
- In a medium bowl combine the pecan flour, almond flour, Splenda, chopped pecans, baking powder, ground cinnamon, salt, and xanthan gum and whisk until well blended. In a large bowl, whisk the eggs, milk, butter, liquid stevia, and vanilla together. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter.
- Remove your prepared pan from the freezer, then dust the entire inner surface with almond flour. Pour the mixture into the prepared pan and smooth the top with a rubber spatula. Jiggle the pan to evenly distribute the batter into every nook and cranny. If making mini Bundt cakes, fill each cup three-fourths full. For a full-size Bundt cake, bake for 30 minutes, then rotate and bake for an additional 20 to 30 minutes, or until the bread is golden brown and springy when pressed in the center and a toothpick inserted into the middle comes out clean. For mini Bundt cakes, cut the baking time in half and follow the doneness cues above.
- Let the cake cool in the pan for 5 minutes before inverting it onto a serving platter or wire rack. Let it cool for another 15 minutes before carefully removing the pan. Cool for another 10 to 20 minutes before slicing and serving.