Keto Pumpkin Spice Bundt Cake

Fall is always the time of year when I start craving warm spices and pumpkin desserts.

Standard holiday cakes are usually loaded with sugar, but this keto pumpkin spice bundt cake lets you enjoy the season without going off track.

It is completely low carb and keto friendly, so you do not have to worry about high carbs or sugar spikes.

The cake turns out rich, tender, and moist, with just the right amount of warm cinnamon and spice in every slice.

To make it even better, a simple sweet cream cheese glaze drips over the top and brings the whole dessert together.

Why You’ll Love This Recipe

Incredibly Moist Texture – The mix of real pumpkin, sour cream, and butter keeps every single bite wonderfully soft and tender.

Authentic Bakery Taste – Almond and coconut flours blend seamlessly with warm spices so it tastes just like traditional cake.

True Low Carb Treat – You can enjoy a generous slice of rich autumn cake without blowing your daily keto goals.

Luscious Cream Cheese Glaze – A silky, sweet drizzle adds the perfect creamy contrast to the rich pumpkin spice flavor.

Recipe Ingredients

For the Cake

• 3 cups Blanched Almond Flour
• 1/2 cup Coconut Flour
• 1 cup Granulated Erythritol Sweetener
• 1 tbsp Baking Powder
• 1 tbsp Pumpkin Pie Spice
• 1 tsp Ground Cinnamon
• 1/2 tsp Salt
• 5 Large Eggs, Room Temperature
• 1 1/4 cups Pumpkin Puree
• 3/4 cup Butter, Melted
• 1/3 cup Sour Cream
• 2 tsp Vanilla Extract

For the Cream Cheese Glaze

• 3 oz Cream Cheese, Softened
• 2 tbsp Butter, Softened
• 1/3 cup Powdered Erythritol Sweetener
• 3 tbsp Heavy Whipping Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F. Grease a 10-cup bundt pan very generously with softened butter, getting into every groove, then dust it lightly with almond flour and tap out the excess.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon and salt until no lumps remain.

Step 3

In another bowl, whisk the eggs, pumpkin puree, melted butter, sour cream and vanilla until smooth. Pour into the dry ingredients and stir until a thick, even batter forms.

Step 4

Spoon the batter into the prepared bundt pan and smooth the top. Tap the pan on the counter a few times to release any air pockets.

Step 5

Bake for 50 to 60 minutes, until a skewer inserted into the thickest part comes out clean. Tent the pan loosely with foil after 35 minutes to prevent the top from getting too dark.

Step 6

Let the cake cool in the pan for 30 minutes, then carefully invert it onto a wire rack and cool completely. Turning it out too early can cause it to break.

Step 7

Beat the cream cheese and butter until smooth, then beat in the powdered sweetener, heavy cream and vanilla until pourable. Add another teaspoon of cream if needed.

Step 8

Spoon the glaze over the cooled cake, letting it drip down the sides. Let it set for 15 minutes before slicing into 16 pieces.

Tips

Grease Every Groove of the Pan

Low carb cakes stick to metal pans much easier than standard cakes because they do not have gluten. I’ve found that rubbing softened butter into every single fold and ridge gives you the best protection.

After buttering, dust the whole inside with a light layer of almond flour and tap out the extra. This creates a gentle barrier that helps the cake release cleanly without tearing the surface.

Bring the Eggs and Dairy to Room Temperature

You’ll get the best results if you set the eggs and sour cream on the counter about an hour before you begin. Cold ingredients make the melted butter firm up instantly when you stir them together.

When that happens, tiny clumps of hardened fat form in your batter instead of blending into a smooth mix. Keeping everything at room temperature ensures a rich and uniform crumb.

Measure the Coconut Flour Gently

Coconut flour acts like a dry sponge and pulls in huge amounts of moisture. If you scoop it straight from the bag with your measuring cup, you will end up with too much flour and a dry, dense cake.

My favorite trick here is to fluff the flour with a fork first to break up any packed spots. Then lightly spoon it into your measuring cup and sweep the top flat with a straight edge.

More Recipes

• Keto Pumpkin Bread
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies

Frequently Asked Questions

Can I omit the coconut flour and use only almond flour?

You can leave out the coconut flour, but you will need to replace it with about 1 and 1/2 to 2 cups of extra almond flour.

Coconut flour absorbs a huge amount of liquid, so omitting it without balancing the dry ingredients will leave your cake batter much too wet.