Keto Pumpkin Bundt Cake is a yummy, low-carb pumpkin spice cake drizzled with a lovely cream cheese icing.
I adore bundt cakes. When I was a kid, my mom would bake this amazing iced lemon poppyseed bundt cake, which I suppose is more of a spring or summer cake. I will try to make a keto version of her lemon bundt cake in the spring.
Since it is Fall, I wanted to make a pumpkin spice bundt cake with warm Autumn spices and a creamy vanilla cream cheese icing.
Every time I hear the word "bundt cake" I think of the movie " My Big Fat Greek Wedding" and the scene where the Aunt puts a flower pot in the center of the bundt cake and says "I fixed the hole in your cake". Good times.
The recipe was inspired by my Pumpkin Pie Crumble Bars on this site, and pairs well with this Keto Pumpkin Caramel Latte.
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Ingredients
- Almond Flour
- Pumpkin Pie Spice
- Baking Powder
- Baking Soda
- Salt
- Coconut Oil
- Granular Erythritol Sweetener
- Vanilla Extract
- Eggs
- Canned Pumpkin, unsweetened (Not pumpkin pie filling)
- Butter
- Cream Cheese (Full Fat)
- Powdered Erythritol Sweetener
- Heavy Cream
See the recipe card for quantities.
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Instructions
In a large bowl whisk together the almond flour, pumpkin pie spice, baking soda, baking powder, and salt.
Using a stand mixer, or electric hand mixer beat together the coconut oil, low carb granular sweetener, vanilla extract, eggs, and pumpkin puree until smooth.
Carefully beat the almond flour mixture into the pumpkin mixture about ½ cup at a time. Beat until smooth.
Spoon the batter into the prepared bundt pan evenly and smooth the top. Place a sheet of parchment paper over the open end of the bundt pan just to cover the opening.
Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
Cool the cake in the pan for 20-30 minutes. Then carefully invert the pan onto a plate, to let the cake slide out and continue cooling.
Mix icing ingredients and pipe or drizzle over cake.
Slice cake & serve.
Hint: Place a sheet of parchment paper over the open end of the bundt pan just to cover the opening (helps to keep the bottom from burning) and remove the parchment paper halfway through baking time.
Equipment
We used a non-stick silicone 10-cup capacity bundt cake pan to make the recipe which made removal of the cake from the pan so easy.
This reusable washable piping bag comes in handy for icing on the cake, but you could also use a spoon to drizzle the icing over the cake.
Storage
Store the leftover cake in an airtight container in the fridge for up to 5 days.
Top tip
If you can't find pumpkin pie spice, then you can also make your own by mixing 2 teaspoons cinnamon, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
📖 Recipe
Keto Pumpkin Bundt Cake
Ingredients
Cake
- 2 ½ cups Almond Flour
- 1 tablespoon Pumpkin Pie Spice
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Coconut Oil melted
- 1 ½ cup granular Erythritol Sweetener
- 2 teaspoons Vanilla Extract
- 3 large Eggs
- 1 cup Canned Pumpkin unsweetened (Not pumpkin pie filling)
Cream Cheese Icing
- 1 tablespoon Butter softened
- 3 ½ oz Cream Cheese Full Fat, softened
- ½ cup Powdered Erythritol Sweetener
- 2 tablespoon Heavy Cream
- ¼ teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350℉ (177℃). Brush or spray a 10 to 12 cup capacity bundt pan with oil.
- In a large bowl whisk together the almond flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a separate very large bowl with a stand mixer, or electric hand mixer beat together the coconut oil, low carb granular sweetener, vanilla extract, eggs, and pumpkin puree until smooth.
- Carefully beat the almond flour mixture into the pumpkin mixture about ½ cup at a time. Beat until smooth.
- Spoon the batter into the prepared bundt pan evenly and smooth the top. Place a sheet of parchment paper over the open end of the bundt pan just to cover the opening (helps to keep the bottom from burning). Remove the parchment paper halfway through baking time.
- Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
- Cool the cake in the pan for 20-30 minutes. Then carefully invert the pan onto a plate, to let the cake slide out and continue cooling.
- In a medium bowl beat together the butter, cream cheese, and vanilla extract until soft. Beat in the powdered sweetener followed by the heavy cream.
- Drizzle the icing over the top of the cake using a piping bag or a spoon.
- Slice into pieces and serve.
Video
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Notes
I used a silicone bundt pan brushed with a little oil for the easiest cake removal. Store leftovers in an airtight container in the fridge for up to 5 days. Yield: 12 slices, Servings: 12, Serving Size: 1 slice, Net Carbs Per Serving: 4g, Amounts per serving-
Nutrition
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Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Erin
I love bundts, too! This is so pretty and I love how you decorated it. Perfect for Thanksgiving!
Megan Stevens
Such a special recipe. I love the texture of bundt cakes, dense but still soft and light. This one turns out great with the eggs and pumpkin creating such a tender crumb. Thank you, it's a keeper!
Jean Choi
I love pumpkin desserts and this pumpkin bundt cake is perfection! The cream cheese icing is wonderful as well.