Decadent Keto Pumpkin Bundt Cake Recipe: The Ultimate Fall Low-Carb Treat!

As the leaves change and the air turns crisp, nothing says "autumn" quite like the warm, comforting flavors of pumpkin spice. If you're following a ketogenic lifestyle, you don't have to miss out on this seasonal indulgence. This Keto Pumpkin Bundt Cake recipe allows you to enjoy all the flavors of fall without the guilt. This cake is a moist, delicious treat. It's perfect for breakfast, brunch, snacks, or even a holiday dinner.

Why You'll Love This Recipe

Here's why this keto pumpkin bundt cake will become a new favorite:

Keto-Friendly: With only 4-5g net carbs per serving (depending on variations), it fits perfectly into a ketogenic diet.
Moist and Flavorful: The combination of pumpkin puree, almond flour, and spices creates a tender, melt-in-your-mouth texture.
Easy to Customize: Whether you prefer a simple glaze or a rich cream cheese frosting, this recipe is adaptable to your taste.
Impressive Presentation: The bundt cake shape makes it a show-stopping dessert for any occasion.

Key Ingredients and Substitutions

Here's a breakdown of the ingredients you'll need and some possible substitutions:

Almond Flour: This is the base of the cake, providing a tender crumb. Be sure to use almond flour, not almond meal, for the best texture. Coconut flour is not a suitable substitute.
Pumpkin Puree: Use 3/4 cup of pumpkin puree, not pumpkin pie mix. Libby's is a popular brand, but any brand will work.
Eggs: Five eggs are used in this recipe to provide structure and richness. Make sure they are at room temperature for best results.
Cream Cheese: This adds moisture and tang to the cake. Use 12 ounces (1 1/2 bars) of full-fat cream cheese.
Sour Cream: This adds moisture and helps to activate the baking powder. Use 1/3 cup of full-fat sour cream.
Sweetener: Confectioner's Swerve is recommended for the filling, but you can also use Lakanto Monk Fruit or Pyure.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is essential for that classic pumpkin flavor. Consider adding a bit more nutmeg and cloves to enhance the spice.
Xanthan Gum: This helps to bind the ingredients and create a better texture, especially in gluten-free baking.
Optional Add-Ins: Enhance the flavor with maple or vanilla extract, or add a swirl of chocolate cake batter for a marbled effect.

Essential Equipment

Bundt Pan: A 12-cup capacity bundt pan is ideal.
Mixer: Use a stand mixer or electric hand mixer for creaming the butter and sweetener.
Sifter: Sifting the dry ingredients ensures a delicate texture.
Meat Thermometer: A meat thermometer is essential for ensuring the cake is fully baked.

Step-by-Step Instructions

Preparing the Bundt Pan

Generously grease a 12-cup bundt pan with softened butter or shortening.
For extra insurance against sticking, freeze the pan for about 15 minutes.

Making the Cream Cheese Filling

In a blender, combine 12 ounces of cream cheese (softened), one extra-large egg, and 1/3 cup sour cream.
Add 1/2 cup of Confectioner's Swerve (or other sweetener).
Blend until smooth. If the cream cheese isn't soft enough, microwave for ten seconds. It can be warm.
Add maple extract if using (or use vanilla extract).
Set aside.

Preparing the Cake Batter

Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, mix five eggs with oil. Whisk to make sure all in evenly incorporated.
In a separate bowl, sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt.
Add the dry ingredients to the wet ingredients.
Mix just until incorporated on low. Don't over mix.

Assembling and Baking the Cake

Pour 1/3 of the cake batter into the prepared bundt pan.
Smooth out with an offset spatula.
Pour the cream cheese mixture evenly over the batter.
Top with the rest of the cake batter.
Smooth out.
Bake for 45 minutes until a thermometer measures at least 205 degrees F (96 degrees C). Check at 35 minutes. You may need to cover with foil at this point if edges are browning.
My rule of thumb is make sure your cake is done by using a meat thermometer. I will take out when the middle reads 205 degrees F., 96 C. A cake is done at 210 and will continue to bake once out of the oven.

Removing the Bundt Cake from the Pan

Set a timer for 15 mins.
Take a small offset spatula and go around the edges.
Use cardboard cut out as described in blog post tips. Cover cake with template and turn over. Carefully set on cake plate.
Allow to cool completely before glazing.

Preparing the Cream Cheese Glaze

Warm cream cheese for about 15 seconds in microwave.
Put confectioner's in separate bowl, add water a little at a time.
Add cream cheese, vanilla and dash of salt.
Mix well. You should be able to put glaze in piping bag and clip off small tip of bag and using a quick motion up and down, applying glaze. You can also pour it or use a spoon to apply.
When applying glaze with a pastry bag, place a cupcake liner in center of bundt cake, which catches extra glaze. You can then remove and use.
Refrigerate cake for several hours before serving.

Tips for Success

Grease the Bundt Pan Thoroughly: This is the most crucial step to prevent the cake from sticking. Use softened butter or shortening and consider freezing the pan after greasing.
Don't Overmix the Batter: Overmixing can result in a tough cake. Mix the dry and wet ingredients until just combined.
Use a Meat Thermometer: A meat thermometer is the best way to ensure the cake is fully baked. The center should reach 205 degrees F (96 degrees C).
Cool the Cake Properly: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Sift Dry Ingredients: Always sift gluten free flours. They stay fresher in the refrigerator or freezer and tend to get lumpy.

Variations and Toppings

Chocolate Marble: Create a marbled effect by swirling chocolate cake batter into the pumpkin batter.
Cream Cheese Frosting: For a thicker frosting, use a cream cheese frosting like the one on keto fruit pizza.
Nutty Topping: Add crushed pecans or walnuts for extra flavor and texture.
Spice It Up: Add a pinch of extra nutmeg and cloves to enhance the pumpkin spice flavor.
Add superfoods:Create a decant chocolate layer of this bundt cake with hints of cinnamon and turmeric by adding a scoop of Cacao Bliss. I partnered with Earth Echo for this recipe and used their Cacao Bliss to amplify the chocolate layer with a unique spice blend of superfoods. I like to use Cacao Bliss in my recipes as a substitute or in addition to cocoa powder.

Serving and Storage

Serving: Refrigerate cake for several hours before serving.
Storage: Store the keto bundt cake in refrigerator if making this ahead of time. The frosting can be made up ahead of time and stored in an air tight container in the refrigerator. This cake can be frozen although the texture and flavor may vary.

Nutritional Information

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. If you enjoyed this keto pumpkin pound cake, here are some more low-carb recipes that use pumpkin too.

Read also: Easy Low-Carb Cheese Crackers

Read also: Magnesium Supplements for Keto

tags: #keto #pumpkin #bundt #cake #recipe