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    Home » Gluten Free » Pumpkin Caramel Bundt Cake

    Published: Sep 11, 2016 · Modified: Aug 15, 2020 by Carolyn

    Pumpkin Caramel Bundt Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    17.9K shares
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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!

    Pumpkin Caramel Bundt Cake

    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.
    5 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto pumpkin cake, pumpkin caramel cake
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Cooling Time: 15 minutes
    Total Time: 1 hour 25 minutes
    Servings: 16 servings
    Calories: 189kcal

    Ingredients

    Cake:

    • 2 cups almond flour
    • ½ cup coconut flour
    • ⅔ cup Swerve sweetener
    • ⅓ cup unflavored whey protein powder
    • 1 tablespoon baking powder
    • 2 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 teaspoon ginger
    • ¼ teaspoon cloves
    • 1 cup pumpkin puree
    • 4 large eggs
    • ¼ cup melted butter
    • ½ to ⅔ cup water
    • 1 teaspoon vanilla extract

    Glaze:

    • ¼ cup butter
    • 1 teaspoon molasses or Yacon syrup for color and flavor
    • ½ cup powdered Swerve sweetener
    • ½ teaspoon caramel flavour
    • 2 tablespoon whipping cream

    Instructions

    Cake:

    • Preheat oven to 325F and grease a 9-inch bundt pan very well.
    • In a large bowl, whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
    • Stir in the pumpkin puree, eggs, butter, ½ 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).
    • 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:

    • In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
    • Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.
    Nutrition Facts
    Pumpkin Caramel Bundt Cake
    Amount Per Serving (1 serving = 1/16th of cake)
    Calories 189 Calories from Fat 132
    % Daily Value*
    Fat 14.7g23%
    Cholesterol 65mg22%
    Carbohydrates 7.3g2%
    Fiber 3.4g14%
    Protein 6.8g14%
    * Percent Daily Values are based on a 2000 calorie diet.

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

     

    17.9K shares

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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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      Recipe Rating




    1. Shondra says

      September 13, 2021 at 5:28 pm

      Can I sub buttermilk for the butter and water? Or add buttermilk and reduce the amount of butter to say 2 tablespoons?

      Reply
      • Carolyn says

        September 13, 2021 at 9:19 pm

        No idea, I guess you will have to experiment.

        Reply
    2. Nita says

      August 25, 2021 at 5:36 pm

      I’m thinking using brown Swerve in the cake might be good.

      Reply
    3. Diane says

      March 11, 2021 at 8:42 am

      Help! How do I keep this from sticking? I have a heavy Nordicware pan that I greased with solid fat then baking spray, but it stuck at the bottom. The cake was still delicious though not very pretty.

      Reply
      • Carolyn says

        March 11, 2021 at 6:06 pm

        So sorry. The pan can make a huge difference… how long have you had your pan? It sounds like it might be losing its non-stickness.

        Reply
        • Diane says

          March 14, 2021 at 11:42 am

          5 stars
          It’s new, that was the first use. Does it need to be seasoned or something? It’s kind of lightweight cast iron with a nonstick inside. I used coconut oil and olive oil spray. Thoughts?

          Reply
          • Carolyn says

            March 14, 2021 at 7:08 pm

            Can you show me a link? Was it this kind of one? Because I had one once, got it sent to me in a box of bakeware. It was terrible! https://amzn.to/2OzOsXv

            You said lightweight and that’s what made think of this one.

            Reply
            • Diane says

              March 15, 2021 at 11:02 am

              https://www.target.com/p/nordic-ware-original-sparkling-silver-bundt-pan/-/A-82481309#
              This seems most like what I got.

            • Carolyn says

              March 15, 2021 at 2:36 pm

              Well, I am honestly not sure. You can see from the comments that most people haven’t had any issues. I wish I could guide you more here!

    4. Gwen S. says

      November 18, 2020 at 1:18 pm

      Can I omit the Whey protein powder – – don’t have this.

      Reply
      • Carolyn says

        November 18, 2020 at 7:12 pm

        Sure… but your cake won’t rise as well.

        Reply
    5. Dawnj says

      November 02, 2020 at 4:17 pm

      5 stars
      Moist, excellent pumpkin cake! Very yummy caramel frosting. Walnuts on top was good with it. Next time will throw some in the batter. Thank you!

      Reply
    6. Amethyst says

      September 11, 2020 at 6:43 pm

      I accidentally added 1/4 nutmeg! It was right on top of the ginger, so I didn’t know what to do. I’ve added the clove and will make it anyway. Seriously hoping that it doesn’t completely mess up the cake.
      I made the almond ricotta cheesecake last night and it’s all gone! Total hit with everyone!

      Reply
    7. Kimberly Culler says

      September 10, 2020 at 1:06 pm

      Looking forward to trying this. It is in the oven right now. I had a recipe that was my go to pumpkin recipe before I gave up sugar and white flour that had chocolate chips in it so I am forgoing the glaze and added some lilly’s to the batter. I am so looking forward to trying this after supper tonight.

      Reply
    8. Denise says

      May 04, 2020 at 9:58 am

      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
    9. Lee says

      November 25, 2019 at 2:11 pm

      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
      • Carolyn says

        November 25, 2019 at 9:22 pm

        Sounds great!

        Reply
    10. Joy Lucas says

      October 05, 2019 at 1:13 pm

      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
    11. Edith says

      September 15, 2019 at 6:59 am

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

      Reply
      • Carolyn says

        September 15, 2019 at 8:35 am

        I’m so glad to hear that!

        Reply
    12. Darlene says

      December 23, 2018 at 10:37 am

      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
      • Carolyn says

        December 23, 2018 at 12:03 pm

        yes it is but if your pumpkin puree is very “wet” you may want to cut back to 1 cup.

        Reply
    13. Maureen says

      November 11, 2018 at 10:13 pm

      Could I use vanilla whey protein instead of unflavored?

      Reply
      • Carolyn says

        November 12, 2018 at 8:02 am

        Sure.

        Reply
    14. Wendy Ellis says

      October 30, 2018 at 6:37 pm

      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
    15. Dorothy says

      October 23, 2018 at 9:10 am

      What do you use to grease your pan with?

      Reply
      • Carolyn says

        October 23, 2018 at 12:28 pm

        I grease with softened butter and/or coconut oil spray. Often I do both!

        Reply
    16. Emily says

      October 08, 2018 at 8:13 am

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

      Reply
      • Carolyn says

        October 08, 2018 at 8:24 am

        https://alldayidreamaboutfood.com/pumpkin-cream-cheese-muffins-low-carb-and-gluten-free/

        Reply
    17. Janet says

      October 05, 2018 at 9:21 pm

      Is there a whey protein that doesn’t have soy?

      Reply
      • Carolyn says

        October 06, 2018 at 9:19 am

        yes, a great many of them have no soy.

        Reply
    18. Jennifer Blake says

      August 29, 2018 at 1:26 pm

      5 stars
      Forget the cake, just gimme that glaze! LOVE anything with molasses! 🙂

      Reply
    19. Erin says

      August 29, 2018 at 10:35 am

      5 stars
      Such a great cake – love the caramel in there – so good!

      Reply
    20. Katie | Healthy Seasonal Recipes says

      August 28, 2018 at 9:38 pm

      5 stars
      I love the combination of caramel and pumpkin- so much tasty fall goodness!

      Reply
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