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Pumpkin Caramel Bundt Cake

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All the best flavors of fall in this delicious low carb Pumpkin Spice Bundt Cake with a sugar-free caramel glaze. Grain-free and keto friendly. 

Low Carb Grain-Free Pumpkin Caramel Bundt Cake Recipe. THM LCHF Banting

Wait! Stop what you are doing immediately. Drop everything and pay attention. This is big. This is huge. This is momentous! Do you know what this is? Do you realize the importance of this moment? Are you ready? Are you sure you’re ready? Are you sure you’re sure? Because this, my friends, THIS is the first new pumpkin recipe of season! Phew! Can you believe it? Aren’t you dancing with excitement? Doesn’t this just make you giddy all over?

Low Carb Pumpkin Spice Cake with Caramel Glaze

No? Wait…what? Did you just say no? Oh man, I am totally crushed. I was expecting to hear shouts of joy across the land. I was expecting drum rolls and fireworks. I was expecting you all to bow down before me as the goddess of low carb pumpkin recipes. Alas, I may have built this up a little too much in my mind. I have a habit of that.

Low Carb Pumpkin Caramel Cake. LCHF THM Banting Keto Recipe

I jest, of course. But I do love pumpkin season and I get pretty excited about it. And I know many of you do as well. I try not to jump in too early but once September rolls around, all pumpkin recipes are fair game. I try to hold off until at least after Labour Day but sometimes I can’t make it that long. I think I might have opened my first can this year on September 1st exactly. I think that’s fair, right?

Now go open your first (or third, or eighth, or whatever) can of pumpkin and make this gorgeous cake. It’s awesomely delicious!

5 from 9 votes
Print
Pumpkin Caramel Bundt Cake
Prep Time
10 mins
Cook Time
1 hr
Cooling Time
15 mins
Total Time
1 hr 25 mins
 
All the best flavors of fall in this delicious low carb Pumpkin Spice Bundt Cake with a sugar-free caramel glaze. Grain-free and keto friendly.
Course: Dessert
Cuisine: Dessert
Servings: 1 cake
Calories: 212 kcal
Ingredients
Cake:
Glaze:
  • 1/4 cup butter
  • 1 tsp molasses for color and flavor
  • 1/2 cup powdered Swerve sweetener
  • 1/2 tsp caramel flavour
  • 2 tbsp whipping cream
Instructions
Cake:
  1. Preheat oven to 325F and grease a 9-inch bundt pan very well.
  2. In a large bowl, whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.

  3. Stir in pumpkin puree, eggs, butter, 1/2 cup water, and vanilla extract. If your puree is very thin, you probably won’t have to add more water. If it is thicker, add enough water to make the batter spreadable (it should not be so thin as to be pourable).

  4. Transfer batter to prepared bundt pan and bake 55 to 60 minutes, or until cake is set and a tester inserted in center comes out clean. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely.
Glaze:
  1. In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
  2. Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.
Recipe Notes

Serves 16. Each serving has 5.21g NET CARBS.

Food energy: 212kcal
Total fat: 16.47g
Calories from fat: 148
Cholesterol: 65mg
Carbohydrate: 9.19g
Total dietary fiber: 3.98g
Protein: 7.61g
Erythritol: 7.5g

Nutrition Facts
Pumpkin Caramel Bundt Cake
Amount Per Serving (1 g)
Calories 212 Calories from Fat 148
% Daily Value*
Fat 16.47g25%
Cholesterol 65mg22%
Carbohydrates 9.19g3%
Fiber 3.98g16%
Protein 7.61g15%
* Percent Daily Values are based on a 2000 calorie diet.

Please see my Low Carb Pumpkin Caramel Bundt Cake on A Sweet Life.

 

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Hi! Love your recipes but I do have a question. I have a soy protein that is stable in cooking. Can it be substituted for the whey protein?

    Thanks!
    Kathy

    Reply

  2. What! Pumpkin is one of the all time go to ingredients for desert in any form. Can’t wait to make this, thanks keep the Pumpkin coming.

    Reply

    • I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      Reply

  4. I get a malware error message when I try to open this recipe. I can open “A sweet life” just fine, but when I try to open this specific recipe, I get the malware notice. 🙁 Anyone else have this problem?

    Reply

    • I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      Reply

  5. When you click on the link, it says you’ve got malware on that page and gives you a button to press to get back to safety…so we can’t get the recipe…plus thought you should know about this!!!
    Can you please email me this recipe?

    Reply

    • I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      Reply

  6. The A Sweet Life site has not been working for me in past weeks when I try to get your recipes via your link. It comes up as an empty page with only ads on the margin. I’ve even tried going through their site directly. The front page comes up when I go through their site, but when I click on “read more” under the recipe, I get the same empty page. Very frustrating! I really love your recipes but haven’t been able make anything. Any ideas what is wrong?

    Reply

    • I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      I’ve told them numerous times that this is an issue and they have had their site swept over and over and it says there is no malware. They are updating their site soon so we hope that fixes this issue!

      Reply

  7. When I click on your link to A Sweet Life for recipe, a warning pops up for malware. I am using a Mac computer, but this is so weird. I will look for it elsewhere and see what happens. Just thought you might want to know.

    Reply

  8. Carolyn, your cake looks luscious! Please will you post your recipe on your site? As others said, I received this message when clicking on your recipe link:
    “Attackers currently on asweetlife.org might attempt to install dangerous programs on your computer that steal or delete your information (for example, photos, passwords, messages, and credit cards).”

    Reply

    • I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      Reply

  9. Hi Carolyn, I posted this on your Facebook page as well. When I try to click on the link to the recipe I am taken to a ‘warning’ that the site has malware. I went to asweetlife.org and still get this ‘warning’ when I try to see the recipe. I think the link has the malware or the ‘warning’ is the malware. Of course I didn’t click on any of the links so I cannot say what would happen if you did. I would love to show you a screen shot I took but I don’t know how to post a picture for you. I can send it in an email if you like. Anyway I thought you would want to know about this. Love the new site!

    Reply

    • I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      Reply

    • I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      Reply

  13. Thank you so much for adding your recipe here. I too cannot get asweetlife website to work. Sometimes it will come up, but then it will not display the recipe…..only the ads!

    Reply

  14. I just want you to know that I use your recipes all the time. They have yet to disappoint. Pretty much always a win. Thank you for what you do.

    Reply

  16. I just put this cake in the oven! 2 comments/questions. 1. the recipe says to let it cool for 15 minutes then put on wire rack. I assume you mean to turn the cake out of the pan after 15 minutes? 2. I can’t find caramel flavor . I think I won’t glaze it with anything. Maybe slice and toast and put cream cheese on it! Carolyn, I want to thank you for all of the wonderful recipes, it makes being a Diabetic a bit easier!

    Reply

  18. I am so excited to make pumpkin recipes again! I just made your pumpkin cream cheese muffins and they are hands-down the best low-carb muffins I’ve ever had, so I am definitely making this cake. I don’t have any caramel flavour on hand – obviously that is important since the glaze is supposed to be caramel, but do you think maple extract would works as a replacement in terms of working well with the other flavours? Thank you for your awesome recipes!!

    Reply

    • Maple would be fine. So would vanilla, to be honest the caramel flavour was to help amp it up but I think you get some of it from the glaze as is, if you add the yacon syrup or molasses

      Reply

  20. There is an asterisk by the swerve/ sweetener in the glaze, but then nothing about the asterisk. Then you mention Yacom syrup in the text. Is that an equal substitution?
    Always love your recipes, will be making soon!

    Reply

  21. This cake is so good, one of your best! Thank you for creating and continuing to create so many healthy and delicious things for us to eat!

    Reply

  25. Can Coconut sugar be used in place of swerve as a sweetener? I am not diabetic, just trying to cut down my carbs. I don’t really understand how Coconut sugar compares to other sweeteners like swerve (besides it taste more like brown sugar). I have baked with it and Love it!

    Thanks!

    Reply

  26. For the glaze is it important that the sweetener is powdered? I have liquid Stevia that I typically use for sweeteners. Also, unflavored protein powder can be expensive where I live dive it usually has to be bought in larger quantities and I’ll never do anything with the rest of it. Is there anything I could sub for it or even leave it out completely? Thank you

    Reply

    • Yes, you need a bulk confectioner’s style sweetener here. It won’t work with a liquid high intensity sweetener like stevia because you will basically end up with sweetened melted butter. You can leave out the whey protein but your cake may not rise as much.

      Reply

  27. hmmm…..I’m not a huge fan of caramel….can you suggest another “topping” for this cake? Although I think it would be awesome naked.

    Reply

  28. I used 1/2 cup water and baked it for about 12 minutes longer than the recipe called for in order to cook it all the way through. Moist and delicious. I didn’t make the glaze bc frankly it didn’t need much more than a dollop of freshly made whipped cream. Loved it and will make it again and again.

    Thank you!

    Reply

  30. What can be used instead of molasses, don’t have any. I do have sukrin Fiber Syrup, was gonna try that instead?

    Reply

  32. I made this yesterday . I used 3 cups thm baking blend instead of almond and coconut flour.i didn’t measure the water , I just kept adding until it was the right consistency. It was amazing!!! Thank you so much!

    Reply

  33. I just made this recipe, but I had a cute decorative pan to make 6 mini cakes. They came out amazing and we got to eat some tonight and freeze a few to bring out for Thanksgiving. Thank you so much!

    Reply

  34. I made this recently and it was too dense to suit me, more like pound cake. It didn’t raise much either. I expected it to be similar to your sticky bun coffee cake which was much lighter and very tasty. I did have to add water to the batter and an wondering if not adding enough water could be the reason for the different texture? I’ve tried a lot of your recipes and this is the first one that I was disappointed in. Thank you so much!

    Reply

  35. Hi, I’m getting ready to make this for our Thanksgiving meal and wondered if there were any substitutions for swerve sugar??? I can get it in enough time. And please forgive for silly questions but how do you make a cream cheese topping for the cake? This will be my first time so I want to make sure and do it right ; ) Thank you!

    Reply

  36. I made this last night and it was SOOOO GOOOD!! I think that perhaps I should let the glaze cool a bit before drizzling. Most of my glaze puddled at the bottom of the cake instead of staying on top. The cake was cool but the glaze was right off the stove. Still good but I’m gonna make a note for next time….because there WILL be a next time! Thanks for the recipe!

    Reply

  45. This looks delicious, but I’m really dying for an amazing pumpkin muffin. Could this recipe be put into a muffin pan successfully?

    Reply

  47. The caramel flavor that you linked is not available. Is there another one you’d recommend? Is there a difference between Caramel flavoring and Caramel Extract? I don’t want to buy the wrong thing. Can’t wait to try this!

    Reply

  49. 1 and a 1/2 cup pumpkin? That’s Correct? Just double checking. Didn’t see anyone ask in the thread. Planning on doing this for Christmas Dessert. Happy Holidays and Thanks!

    Reply

  50. 5 stars
    Another great pumpkin recipe. I love that every recipe I try works. Especially, if I follow the instructions. LOL.
    Thanks, Carolyn.

    Reply

  51. 5 stars
    I just finished glazing this bad boy and man am I excited to try some! I don’t care for swerve and my bocasweet hasn’t arrived yet so I “powdered” some granulated monkfruit in my blendtec. Turned out fantastically! I also have some caramel left to make a keto macchiato in my new espresso machine. This is going to be a great weekend!

    Reply

  52. I adapted this recipe for persimmon pecan bundt cake. Turned out great! I subbed 1.5 cups of persimmon (Fuyu variety) in place of the pumpkin. Also, didn’t have unflavored protein powder so I went with vanilla and omitted the vanilla extract. Turned out moist and very tasty! Will make this again in a couple days with pumpkin and add Lily dark baking chips to it. Love your recipes. Thanks!! 🙂

    Reply

  53. 5 stars
    An excellent and delish pandemic choice! I was able to maklae this with what I had in the house without demolishing my egg supply. Thanks Carolyn!

    Reply

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