Keto Pumpkin Bundt Cake

Keto Pumpkin Bundt CakePin recipeFollow us 50.8k

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-onOverall

Nutritional values (per serving, 1 slice)

4.8 grams 3.2 grams 8.4 grams 26 grams 9 grams 289 calories
Total Carbs8grams
Fiber3.2grams
Net Carbs4.8grams
Protein8.4grams
Fat26grams
of which Saturated9grams
Energy289kcal
Magnesium70mg (18% RDA)
Potassium245mg (12% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (81%)

Ingredients (makes 12 servings)

Cake:
Glaze:

Instructions

  1. Preheat oven to 325 F/ 160 C. Combine the dry ingredients in a large mixing bowl and stir to combine.
  2. Add in the remaining wet ingredients: eggs, ... Keto Pumpkin Bundt Cake ... pumpkin puree, vanilla extract ... Keto Pumpkin Bundt Cake ... and melted butter. Use a hand mixer or stand mixer to combine until smooth. Keto Pumpkin Bundt Cake
  3. Pour the batter into a greased bundt pan.
    Keto Pumpkin Bundt Cake
  4. Transfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter. Keto Pumpkin Bundt Cake
  5. 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. Keto Pumpkin Bundt Cake
  6. Dust with powdered Erythritol or Swerve. Keto Pumpkin Bundt Cake 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. Keto Pumpkin Bundt Cake

Do you like this recipe? Share it with your friends! 

By Lauren Lester
Creator of WickedSpatula.com

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (18)

Getting ready to make.  Concerns...seems like a lots of erithertol.  I use pyure and it is twice as sweet as swerve.  So will add in half cup increments.  Also... recommend for freezing?  TKS for sharing.

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Hi Patricia, I use less sweetener in most treats but this depends on your palate. If you want to cut down on the sweetness, use less sweetener in the cake (this should not affect the texture). I wouldn't recommend reducing the sweetener in the glaze as that may affect the texture. Or you could sub some or all of the sweetener with melted coconut butter which is what I like to use in glazes to reduce sweetness: Foolproof Homemade Coconut Butter

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Ok well I've gone and done it.  I've made numerous recipes with almond flour.  Never happy with results. Don't like the texture of almond flour.  So this was my last ditch effort.  OMG so divine!  So thankful for a recipe that was successful and versitile. I used pyure and only 1/2 cup..plenty Sweet...went slowly and carefully through the recipe, checking, rechecking ingredients and measurements.  Got it into oven and made the glaze.  I must of been anxious to get it on the cake as I left it cool and poured it on...only to realize I forgot to take it out of the pan..woops!  So that was fun and lost a chunk along the way.  We made a whip cream/cream cheese topping and it was to die for.  Plenty Sweet. Next time... probably will not do the glaze..
But thanks so much for a great recipe posted on my birthday.  Best present I received.

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Oh I'm glad to hear that you liked it! And happy birthday to you! 😄

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Oh my this is soooo good and so easy!!! I love the addition of pumpkin, it makes such a big difference and the texture is wonderful. My kids literally attacked it! The only thing I'm not sure about is whether we'll have any left for tomorrow 😄 Thank you Lauren!

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I followed this recipe to the T same ingredients. Nit the same results. Trash can

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Mine is amazing and I didn't even weigh the ingredients. What is it that you didn't like? Do you live in high altitudes? That may affect the baking.

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This was my first bundt cake and I threw it together in a rush...but despite both those things the cake was WONDERFUL.  This is by far the best gluten free/keto baked good I’ve had so far and it was a crowd pleaser.  We had a family over for dinner including their 12 yo daughter with celiac’s.  Everyone loved it!

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Oh that's wonderful! I'm glad you enjoyed! 😄

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Hi Martina,
If you use banana or apple sauce instead of pumpkin, it should still be keto right?

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Hi Amy, you could use apple sauce but the carbs will go up (they will double). You should avoid bananas if you follow a keto diet. Check out our food list: Complete Keto Diet Food List: What to Eat and Avoid

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Thanks!  I thought so! 🤗

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Do you think this recipe would work as cupcakes?
Sounds yummy!

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Absolutely! You will just need to adjust the cooking time and only bake them for 30-35 minutes.

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I was wondering if I can use stevia/truvia powdered sugar?  I don't see the ingredients you use in the store where I shop.
Thanks so much!

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Hi Nola, yes, you can use other low-carb alternatives - just make sure there is no added sugar in the product. This may help: Complete Guide To Sweeteners on a Low-carb Ketogenic Diet

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Love this.  Mine is in the oven now! The house smells like fall!  Thank you for the recipe.
Quick question. Was thinking of doing a spiced cream cheese frosting instead of the glaze. Thoughts?

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You can try the frosting on these cupcakes 😄 Healthy Keto Halloween Cupcakes

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