Keto Pumpkin Bundt Cake

by

This Keto Pumpkin Bundt Cake is rich, soft, and has lots of comforting flavors of fall. It is ideal for anyone on a ketogenic diet. We make this cake with almond and coconut flour, which are fully gluten-free and low in carbs. Warm spices like nutmeg and cinnamon give it the traditional fall scent, while the creamy pumpkin puree adds natural sweetness and moisture. You can top Keto Pumpkin Bundt Cake with a sugar-free cream cheese frosting or eat it plain for added decadence. The flavor of pumpkin pie is present in every slice of this light, filling cake that won’t cause you to exit ketosis.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Calories: 210 kcal
  • Preparation time: Fifteen minutes
  • Serving size: 1 slice
  • Cooking time: Forty minutes
  • Cuisine: American
  • Total time: Fifty-five minutes
  • Course: Dessert
  • Diet: Keto
  • Serving: 12

EQUIPMENT:

  • Bundt pan
  • Cooling rack
  • Mixing vessel
  • Rubber spatula
  • Electric mixer

INGREDIENTS:

  • Two cups of almond flour
  • ¼ teaspoon salt
  • ¼ cup coconut flour
  • ¼ teaspoon nutmeg
  • One cup of pumpkin puree
  • One tsp. vanilla extract
  • ½ cup granulated Erythritol
  • Two tsp. baking powder
  • ½ cup coconut oil
  • One tsp. cinnamon
  • Four big eggs
  • Two tsp. Pumpkin pie spice

INGREDIENT NOTES:

ALMOND FLOUR:

  • Almond flour keeps the cake minimal in carbohydrates while producing a soft texture. Use blanched almond flour for the greatest flavor and texture. Steer clear of almond meal since it may cause the cake to become heavy.

COCONUT FLOUR:

  • The coconut flour absorbs the liquid. It prevents the cake from being overly moist by balancing the texture. A tiny quantity is sufficient because it is very absorbent.

PUMPKIN PURREE:

  • The cake’s natural sweetness and deep color come from the pumpkin puree. Use pure pumpkin rather than pie filling to be keto-friendly. It also maintains the cake’s flavor and moisture content.

ERYTHRITOL POWDER:

  • Erythritol raises blood sugar levels while adding sweetness. It adds a crisp, sweet taste and blends beautifully.

BUTTER:

  • Butter gives the cake’s crumb moisture and richness. It contributes to the buttery flavor and soft texture. One good dairy-free substitute is coconut oil.

EGGS:

  • The eggs give the batter structure and hold it together. They keep the cake airy and help it rise. Always use eggs that are room temperature for smooth mixing.

PUMPKIN SPICE:

  • The warm flavors of clove and allspice in pumpkin pie spice enhance the flavor of the pumpkin. It’s the secret to that comforting scent of fall. Adapt to your own preferences.

CINNAMON:

  • Cinnamon provides sweetness and depth to balance the pumpkin. It goes well with spice combinations and nutmeg. The finest flavor comes from freshly ground cinnamon.

NUTMEG:

  • The cake gains a subtle nuttiness and warmth from the nutmeg. A small amount has a big impact. It adds a good balance to the spice blend.

SALT:

  • Salt enhances all of the cake’s flavors. It intensifies the spicy overtones and counterbalances the sweetness. Never exclude it, even when it comes to desserts.

VANILLA EXTRACT:

  • Vanilla extract enhances and complements the flavor. It gives a subtle, fragrant touch. Use pure extract for optimal flavor.

BAKING POWDER:

  • The cake rises and stays light because of the baking powder. It is necessary to achieve that fluffy, delicate feel. Make sure it’s fresh for optimal effects.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

  1. Warm the oven to 350° F.
  2. Lightly apply he oil on the pan.
  3. Mix the almond flour, baking powder, salt, coconut flour, & spices in a separate vessel.
  4. Beat the eggs, Erythritol, butter, vanilla, & pumpkin puree in a separate vessel till they are creamy.
  5. Mix the dry & wet ingredients together till a nice, thick batter forms.
  6. Evenly fill the Bundt pan with the batter.
  7. Bake the cake for 35-40 minutes till it gets golden.
  8. We cool the cake in tin for ten minutes, and then move the cake to the cooling stand.
  9. Top the cake with cream cheese glaze and sprinkle Erythritol powder & serve.

SERVING SUGGESTIONS:

TOPPING:

  • Sugar-free cream cheese glaze
  • Whipped heavy cream
  • Chopped pecans

DRINKS:

  • Bulletproof coffee
  • Keto chai latte
  • Unsweetened almond milk

SIDES:

  • Fresh berries
  • Keto vanilla ice cream
  • Coconut yogurt

OCCASIONS:

  • Holiday brunch
  • Family dessert
  • Afternoon tea

TIPS:

  • We can’t mix the batter much as it makes the cake dense.
  • Cool the cake, then store it to prevent moisture.
  • Include some keto maple syrup in the batter for an additional flavor.

STORAGE INFORMATION:

FRIDGE:

  • Store leftover cake slices in an airtight vessel for 5 days.

FREEZER:

  • Freeze the wrapped slices for 2 months.

FAQs:

Is this cake dairy-free?

  • This cake recipe is dairy-free as we make it with coconut oil, and there is no cream included.

Will I prepare this cake in a round or a loaf pan?

  • We can prepare the cake in a round or loaf pan, but we have to adjust the time accordingly.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 210 kcal
Net carbs: 4 g
Iron: 1.1 g
Total carbs: 7 g
Vitamin A: 0.45 g
Fiber: 3 g
Calcium: 0.28 g
Protein: 6 g
Sodium: 120 g
Potassium: 140 g
Serving size: 1 slice