Keto Pumpkin Bundt Cake


Step 1 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.

Step 2Add in the remaining wet ingredients: eggs, ...

Step 3Add the pumpkin puree and vanilla extract.

Step 4Add the melted butter. Use a hand mixer or stand mixer to combine until smooth.

Step 5Pour the batter into a greased bundt pan.

Step 6Transfer 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.

Step 7 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.

Step 8Dust with powdered Erythritol or Swerve.

Step 9Slice 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.