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Keto Pumpkin Bundt Cake

21
Sep
Keto Pumpkin Bundt Cake
By Zlatko Zoric
/ in Clean Eating,Desserts,Gluten Free,Home,Low Carb & Keto,Paleo
/ tags bundt cake, dessert, keto, low carb, paleo, pumpkin, recipes, sugar free
1 Comment

This Keto Pumpkin Bundt Cake will be a hit with any pumpkin lover! I can’t get over just how good the cinnamon roll glaze is, you’ll want to eat it with a spoon. Keto Pumpkin Bundt Cake.

Sometimes low-carb cakes have a dry texture but the pumpkin puree and eggs keep this cake light and airy. For just one bowl and simple ingredients this cake may just become your go-to base cake recipe.

 Course Dessert, Snack
 Cuisine American, Canadian
 Keyword low carb bundt cake, pumpkin bundt cake, pumpkin cake, sugar free bundt cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Total Carbs 9.52

Ingredients

  • 240 ml unsveetened  pumpkin puree
  • 280 g almond flour (about 2 cups tightly packed)
  • 120 ml erythritol
  • 1/4 tsp stevia powder(or monk fruit powder)
  • 2 tsp backing powder
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 2 eggs
  • 60 ml almond milk (or cashew milk, milk, coconut milk)
  • 120 ml coconut oil (or butter, ghee, shortening, lard, tallow)
  • oil for spraying

Dairy Free Icing

  • 4 tbsp coconut butter
  • 6 tbsp almond milk
  • 2 tsp lemon juice
  • 2 tbsp powdered erythritol

Optional Toppings

  • pumpkin seeds
  • almond slices
  • cinnamon

Directions

  1. Preheat the oven to 180 C/350 F.
  2. Mix all of the dry ingredients into a large bowl. Once mixed, add all of the wet ingredients to the same bowl and mix again. You should have a not so thick batter, kind of like porridge.
  3. Spray or brush some oil all over the bundt mold.  Pour the bundt cake batter inside the bundt mold and spread it out evenly.
  4. Place in the oven and bake for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  5. Take it out of the oven, flip onto a cooling rack and remove the mold.  Cool completely before putting the icing on.

Dairy Free Icing

  1. Mix all of the icing ingredients together in a small bowl.
  2. Pour all over the cake once cooled.
  3. Top with some pumpkin seeds, almond slices and cinnamon powder-optional.

This cake will stay fresh in the fridge for about 5 days.  It can be frozen for up to 3 months and thawed when ready to eat.

Nutrition Facts

Keto Pumpkin Bundt Cake Recipe
Amount Per Serving (1 slice)
Calories 328 Calories from Fat 269
% Daily Value*
Fat 29.91 g 46%
Saturated Fat 11.71 g 73%
Polyunsaturated Fat 0.51 g
Monounsaturated Fat 1.14 g
Cholesterol 37 mg 12%
Sodium 25 mg 1%
Potassium 28 mg 1%
Carbohydrates 9.52 g 3%
Fiber 4.8 g 20%
Sugar 2.14 g 2%
Protein 7.8 1 g16%
NET CARBS 4.72 g 9%
* Percent Daily Values are based on a 2000 calorie diet.
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1 Comment On This Topic
  1. Reply
    Zlatko Zoric
    2 months ago

    Thank you so much for this recipe. It is very valuable for me

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