Keto Pumpkin Bundt Cake
Lauren Lester- Ready in 1h 15m
- 4.8 g net carbs
- 289 kcal
- Serves 12
This post may contain affiliate links, see our disclaimer.
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!
Step-by-step
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.
Add in the remaining wet ingredients: eggs, ...
Add the pumpkin puree and vanilla extract.
Add the melted butter. Use a hand mixer or stand mixer to combine until smooth.
Pour the batter into a greased bundt pan.
Transfer 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.
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.
Dust with powdered Erythritol or Swerve.
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.
Recipe
Keto Pumpkin Bundt Cake
★★★★★4.6This gluten-free and sugar-free cake with cinnamon roll glaze will be a hit with any pumpkin lover!
- Hands on
- 15m
- Overall
- 1h 15m
- Servings
- 12
- 4.8 g
- Net carbs
- 8.4 g
- Protein
- 26 g
- Fat
- 289
- kcal
Ingredients makes 12 servings
- Cake:
- Glaze:
Instructions
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.
Add in the remaining wet ingredients: eggs, ...
Add the pumpkin puree and vanilla extract.
Add the melted butter. Use a hand mixer or stand mixer to combine until smooth.
Pour the batter into a greased bundt pan.
Transfer 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.
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.
Dust with powdered Erythritol or Swerve.
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.
Nutrition per serving, 1 slice
Carbs 7%Protein 12%Fat 81% of calories
- Net carbs
- 4.8 g
- Total carbs
- 31.3 g
- Fiber
- 3.2 g
- Sugars
- 3.1 g
- Protein
- 8.4 g
- Fat
- 26 g
- Saturated fat
- 8.9 g
- Calories
- 289 kcal
- Sodium
- 187 mg · 8.15% RDA
- Magnesium
- 70 mg · 17.6% RDA
- Potassium
- 245 mg · 12.2% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 2 g | 4.9 g | 12 g | 135 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 7.7 g | 68 |
| Erythritol (natural low-carb sweetener) | 0.9 g | 0 g | 0 g | 4 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 3.1 g | 2.4 g | 36 |
| Pumpkin purée, unsweetened, canned or homemade | 1.1 g | 0.2 g | 0.1 g | 7 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 0 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 3.8 g | 34 |
| Erythritol (natural low-carb sweetener) | 0.3 g | 0 g | 0 g | 1 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Total | 4.8 g | 8.4 g | 26 g | 289 |
Serving size 1 slice
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
You may also like
Keto Maple Glazed Baked Donuts
Keto Pumpkin Cheesecake Bites
Pumpkin Pie Chocolate Truffles
Keto Pumpkin Cheesecake Breakfast Pockets
Keto Pumpkin Chia Muffins
Low-Carb Chocolate Chip Banana Bread
Super Simple Almond Flour Keto Muffins
Keto Chocolate Chip Mint Cookies
Keto Eggnog Mug Cake
No Fail Low-Carb Pumpkin Pie
How To Make Low-Carb Apple Butter
Keto Pumpkin Pie Chocolate Cheesecake Jars
Keto Pumpkin Chocolate Chip Blender Muffins
Keto Pumpkin Pie Ice Cream with Chocolate Swirls
Keto Chai Tea Mug Cake
Low-Carb Caramelized Pecans
Comments & ratings (59)
I make this for my husband who does keto, it's his favorite sweet snack when he is craving something. It's easy to make, which is great. My only problem is I cannot for the life of me get the glaze to pour like the picture...any suggestions?
Hi Christina, is it too runny? Reducing it until thickened OR using a pinch of xanthan gum will do the trick. Also I'd recommend using Allulose as this sweetener is amazing - works just like sugar and will thicken easily. This recipe was created with Erythritol-based sweetener before Allulose became available.
Actually it's too think and ways seems to separate. I can't get to the pouring part.
I wonder if it needs to be heated up. One trick that will definitely work is to substitute the erythritol-based sweetener with allulose as that dissolves better and will make it more syrupy. Back when this recipe was developed, allulose was not available but now I'd definitely recommend using that instead.
Can you substitute the powdered Swerve with packed brown sugar Swerve in the cake recipe?
Yes, that will work. It will slightly alter the flavour but it will be just as good.
Oh my!!! This cake is the bomb! I used a cup of pumpkin and it was amazing
Thank you so much Pamela, I'm glad you enjoyed!
I am very impressed by this recipe. I used the weighing method to ensure accuracy and the only tweak was the sweetening one third Stevia, two thirds, powdered, birch Xylitol. It cooked beautifully in my 8" X 8" pan and I sliced it into 16 squares and have frozen 10 pieces. It tastes delicious, moist, sweet and spicy, (I did use a lot of spice mix). I think for Christmas a heavy input of ginger would make a nice gingerbread cake.
Thank you for sharing this Brenda, I'm glad you enjoyed! ❤️
Can I substitute granular sweetner in the actual cake mix instead of the powdered sugar?
Absolutely! To do that simple use 1 cup of granulated low-carb sweetener.
This was amazing! I want to use this as a base for all my keto bundts. Would replacing the pumpkin with sour cream be a good replacement? I’d like to do this as a cinnamon cake!
Thank you Erin! I don't think sour cream would work because you need some of that fibre that is in pumpkin puree. If you do use sour cream then I suggest you add some almond flour. Also, instead of pumpkin puree, you could use this one: How To Make Low-Carb Apple Butter - I think it will be amazing with it!
This cake was awesome. My batter was not as thick as pictured, not sure why. I used refined coconut oil to make it dairy free and baked in a sheet pan as I don’t have a Bundt pan. Thank you!!
Thank you I'm glad you enjoyed! Maybe if you used cup measurements and the amounts were slightly off - I always weigh my dry ingredients in baked goods because they are easy to get wrong. But I'm glad it worked well 😊
Fantastic! Thank you for sharing. I made this yesterday for my husband's birthday and it came out picture perfect and tasty. The only thing I changed was the amount of spice added. I doubled it as we love pumpkin spice.
Thank you Amy! ❤️
My daughter in law can't have dairy so I replaced the butter with refined coconut oil and it turned out amazing! Absolutely delicious recipe.
Thank you Anne, I'm glad you enjoyed!
Do you think this could be made as a cake instead?
Absolutely! Maybe filled with cinnamon buttercream? 😊
Just wanted to know, love that this is Keto friendly, would this also be considered Gluten Free? I'm Celiac and would love to incorporate this into my baking repertiore ...but need to know if it would be considered Gluten Free. From what I can see I want to think so, but just wanted to be sure. Thanks !
Absolutely! All of our recipes are gluten-free. I hope you like it! 😊
This was AMAZING! So quick to put together and so, so idiot proof 😂 The only thing I changed was to use salted butter in the glaze and I'm so glad I did, I really think the slight saltiness offset the sweetness of the cake beautifully, it almost tastes like salted caramel! This is a gorgeous, moist cake, so light and so moreish. Thank you so much, this is a new favourite.
Thank you so much for your lovely feedback, Anu ❤️ I haven't thought of using salted butter but now that you said it I'll give it a go!
Is the powdered version of the sweetener necessary? Can I use granulated instead?
You can use granulated sweetener in the cake but not in the frosting. If you do, remember that one cup of powdered sweetener weighs less than granulated (for the same effect use 210 g/ 7.4 oz in the cake).
OMG, this is the most delicious thing I have ever eaten! Keto, or not. Thank you!
Thank you Raegan!
Thank you Lauren for sharing this receip!!!
I just tried it out and it taste SO good!!!
It taste fluffy when it's hot.
I used ground cinnamon instead of vanilla extract and it turns out not bad!
Cinnamon and pumpkin is always the best match lol.
Thanks so much!!!
Thank you for your lovely feedback!
Hi I was wondering if you can make this with coconut or gf flour? I’m allergic to nuts but I’d love to try it.
Hi April, you can do that but you will need to adjust the amount of liquid ingredients. So for every cup of almond flour, you should use about 1/3 cup of coconut flour, plus increase the amount of eggs (you may need to use as many as 10-12 eggs). I hope this helps!
Ok. I just have to take a moment to give you a HUGE shout out for this AMAZING recipe! I made this during the Thanksgiving holiday and have made it a few time since because we love it so much!
I altered the recipe just a wee bit. I swapped out the Swerve with 1/2 cup coconut flour and 1 cup of coconut sugar, dumped in the whole can of pumpkin and added in about 1&1/2 cups of chopped walnuts and pecans. However, most hilariously, when adding the "pumpkin spice" I opted for the make your own and proceeded to add all the measurements for the pumpkin spice recipe (oops) realizing later that I was supposed to blend all the spices and then only add 2 tsp of the mixture. However, we loved it with all the spice so in all future versions I've added the whole amount. LOL. At least it was a happy accident.
Then, for the topping, I whipped 1 cup heavy cream, 1 cup of mascarpone, and 1 tsp of vanilla. I kept this separate and whenever we sliced off a piece of cake I "buttered" the cake with the frosting.
This dessert was an enormous hit with family and friends!!! Well done. Thanks for sharing it on your blog!
Sincerely,
Ann
Thank you for your awesome feedback! ❤️
LOVE THIS. I made them into cupcakes to test the recipe since I don't have a bundt pan. modified the proportions a little since I have truvia (good conversion chart here for anyone looking https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/ ). Ended up breaking my glaze by reheating it too many times ( would recommend starting the glaze right before the cake comes out of the oven so as to avoid this dilemma.
Anyways, I cut each cupcake in half and added a cream cheese frosting and crumbled my broken glaze inside, ended up tasting like a pumpkin coffee cake and it is TO DIE FOR.
Thank you for your kind words!
Made this for Thanksgiving, and was all eaten before our family left the table. And I'm the only one Keto. Will definitely repeat for Christmas. Delish. (I did make it using a little less sweetener.)
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.
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
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.
Oh I'm glad to hear that you liked it! And happy birthday to you! 😊
.
I haven't used that sweetener but here's a sweetener chart that may help: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart