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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.
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. For those times when you need a cake that’s not pumpkin flavored you can swap the pumpkin out for banana, or even apple sauce. I love versatile recipes!
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs4.8 grams
Protein8.4 grams
Fat26 grams
Calories289 kcal
Calories from carbs 7%, protein 12%, fat 81%
Total carbs8 gramsFiber3.2 gramsSugars3.1 gramsSaturated fat8.9 gramsSodium187 mg(8% RDA)Magnesium70 mg(18% RDA)Potassium245 mg(12% EMR)
Ingredients (makes 12 servings)
Cake:
Glaze:
Instructions
- Preheat oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted). Combine the dry ingredients in a large mixing bowl and stir to combine.
- Add in the remaining wet ingredients: eggs, ...
- Add the pumpkin puree and vanilla extract.
- Add the melted butter. Use a hand mixer or stand mixer to combine until smooth.
- Pour the batter into a greased bundt pan.
- Transfer to oven and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.
- Meanwhile, make the glaze by combining all ingredients in a small pot over low heat. Cook just until melted. Pour the glaze over the bundt cake.
- Dust with powdered Erythritol or Swerve.
- Slice and serve! To store, let it cool down and store at room temperature for up to 2 days, or keep refrigerated for up to 5 days.
Ingredients
Instructions
- Preheat oven to 165 °C/ 325 °F (conventional), or 145 °C/ 290 °F (fan assisted). Combine the dry ingredients in a large mixing bowl and stir to combine.
- Add in the remaining wet ingredients: eggs, ...
- Add the pumpkin puree and vanilla extract.
- Add the melted butter. Use a hand mixer or stand mixer to combine until smooth.
- Pour the batter into a greased bundt pan.
- Transfer to oven and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.
- Meanwhile, make the glaze by combining all ingredients in a small pot over low heat. Cook just until melted. Pour the glaze over the bundt cake.
- Dust with powdered Erythritol or Swerve.
- Slice and serve! To store, let it cool down and store at room temperature for up to 2 days, or keep refrigerated for up to 5 days.
Nutrition (per serving, 1 slice)
Calories289kcal
Net Carbs4.8g
Carbohydrates8g
Protein8.4g
Fat26g
Saturated Fat8.9g
Fiber3.2g
Sugar3.1g
Sodium187mg
Magnesium70mg
Potassium245mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4.8 g | 8.4 g | 26 g | 289 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 2 g | 4.9 g | 12 g | 135 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.7 g | 68 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.9 g | 0 g | 0 g | 4 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 1.1 g | 0.2 g | 0.1 g | 7 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
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