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.
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?
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.
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
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 212 Calories from fat 148 | |
| % Daily Value | |
| Total Fat 16.47g | 25% |
| Cholesterol 65mg | 22% |
| Carbohydrate 9.19g | 3% |
| Dietary Fiber 3.98g | 16% |
| Protein 7.61g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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.
Ingredients
Cake
- 2 1/2 cups almond flour
- 1/2 cup coconut four
- Sweetener equivalent to 2/3 cup sugar
- 1/3 cup unflavored whey protein powder
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp ginger
- 1/4 tsp cloves
- 1 1/2 cups pumpkin puree
- 4 large eggs
- 1/4 cup melted butter
- 1/2 to 2/3 cup water
- 1 tsp vanilla extract
Glaze
- 1/4 cup butter
- 1 tsp molasses (for color and flavor)
- 1/2 cup powdered Swerve Sweetener or similar*
- 1/2 tsp caramel flavour
- 2 tbsp whipping cream
Instructions
- 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 pumpkin puree, eggs, butter, 1/2 cup water, and vanilla extract. If your puree is very water, 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.
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
Please see my Low Carb Pumpkin Caramel Bundt Cake on A Sweet Life.
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
Probably.
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.
A virus message comes up when I try to open the link for the recipe
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 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?
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! 🙂
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?
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! 🙂
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?
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!
Thank you Carolyn – ’cause I really want that recipe!!
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.
I got that also when I clicked on it. I’m on a PC, not a Mac.
Me too, on my iPad.
me too. I’ve been to sweetlife dozens of times, but this is the first time I get this warning. And it won’t let me push through it.
Darn, wanted to try this cake!
k
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 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 added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂
Same thing happened to me. DON’T click on anything on that ‘warning’! It also pops up when you try to access the recipe from asweetlife.org.
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! 🙂
Same here too. Its unfortunate since I was looking forward to this recipe
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 added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂
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).”
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! 🙂
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!
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! 🙂
Thanks Carolyn!!
Got the same message that the recipe is on an unsafe site…… 🙁
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 had no trouble accessing the site. I’d recommend trying again. 🙂 Can’t wait to try this, Carolyn… Thanks!
I got the same message on my iPhone.
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! 🙂
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!
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.
Lovely to hear! Thanks.
Can you share what you use for the caramel flavour? Thank you!!!
This is the one I have. http://amzn.to/2cr7jvp
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!
You can just use vanilla extract if you can’t find caramel flavour.
I found caramel flavor extract at Walmart in Ca. That is the only store I could find it. Hope that helps.
Hi, I have it in the oven now. I love all of your recipes! How is this cake stored?
Depends on how long it will take you to eat it! It’s fine on the counter for 3 days or so. After that, refrigerate.
okay, thanks!
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!!
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
Thank you for replying so quickly! Will definitely be trying it with the maple extract 🙂 Happy Friday!
LOVE ❤️ your new look! Thanks for another great recipe!
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!
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!
Is there something else to use besides the whey protein?
Egg white protein works.
Can’t wait to make this! You are my low carb hero!
Is there anything I can sub in place of the whey protein.
You can use egg white protein. You really need a dry protein powder to help it rise properly.
thank you
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!
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
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.
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.
Just a cream cheese topping would be delicious.
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!
On step 6, what is yacon syrup?
What can be used instead of molasses, don’t have any. I do have sukrin Fiber Syrup, was gonna try that instead?
That should be fine. It may not have as much of a caramel colour.
Can this be baked in a 9×13? I don’t have a bundt pan
Yes, but I am not sure how long. I would start with 25 minutes and keep checking it.
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!
Good to know, thanks!
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!
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!
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!
For the cake itself, you can use any sweetener you like. For a cream cheese frosting, try the frosting from this recipe. But you really need a powdered sweetener for it, to avoid it being too gritty. https://alldayidreamaboutfood.com/2014/05/low-carb-caramel-frosted-banana-bread.html
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!
Hi This looks so good. Do you think I can make it into cupcakes?
You bet! Not sure of the baking time but probably around 25 minutes.