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.
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Notes
*all nutritional data are estimates based on the products I used*You can also make your own pumpkin pie spice mix by mixing 2 teaspoons cinnamon, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. 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-