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–+ servings

Keto Pumpkin Spice Bundt Cake

This delicious autumn cake is the perfect centerpiece for seasonal gatherings. It is low carb and keto friendly.
Keto Pumpkin Spice Bundt Cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 302 kcal
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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

Equipment

  • 10-cup bundt pan

Instructions
 

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

Nutrition

Serving: 1servingCalories: 302kcalCarbohydrates: 9gProtein: 8gFat: 26g
Keyword keto dessert, low carb, pumpkin spice cake
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