
By Zlatko Zoric
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.
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
-
Preheat the oven to 180 C/350 F.
-
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.
-
Spray or brush some oil all over the bundt mold. Pour the bundt cake batter inside the bundt mold and spread it out evenly.
-
Place in the oven and bake for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
-
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
- Mix all of the icing ingredients together in a small bowl.
- Pour all over the cake once cooled.
- 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.
1 Comment On This Topic
Thank you so much for this recipe. It is very valuable for me