• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    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.

    19.5K shares
    Jump to Recipe Print Recipe

    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.
    4.75 from 20 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

     

    19.5K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jamene says

      December 23, 2022 at 4:16 pm

      What’s the best way to store the cake? Is roomtemp ok?

      Reply
      • Carolyn says

        December 23, 2022 at 5:29 pm

        For 3 to 4 days, yes.

        Reply
    2. Cathy says

      December 03, 2022 at 6:06 pm

      5 stars
      I really want to try this. I made an almond flour cake one other time and it was a disaster, but I didn’t have time for it to cool, so maybe that was the problem. I have everything to make this except caramel flavor and no where to buy it here. Amazon is out as it takes weeks to arrive in the Caribbean, so is there a substitute for that? Or can I make it?

      Reply
      • Carolyn says

        December 03, 2022 at 6:11 pm

        Just do vanilla!

        Reply
    3. Laura says

      November 23, 2022 at 5:22 pm

      I made the cake but it’s taking way longer to cook. I added extra water but I don’t know if that’s why or not. The recipe said we could..but it’s just really squishy.

      Reply
      • Carolyn says

        November 23, 2022 at 5:55 pm

        The recipe specified adding water only to the point of making a batter that was spreadable but not pourable. If you added too much, then yes, that could be the problem. Could be your oven, too, though.

        Reply
    4. Kim says

      November 21, 2022 at 10:44 am

      it’s just the two of us. a big bunt cake is to big I have a 6 cup bunt pan if I make the whole recipe can I use the excess for muffins?

      Reply
      • Carolyn says

        November 21, 2022 at 1:28 pm

        Absolutely!

        Reply
    5. VICKY DAVIS says

      August 30, 2022 at 11:38 am

      What can I substitute for the whey protein powder?

      Reply
      • Carolyn says

        September 06, 2022 at 1:27 pm

        Egg white protein powder works.

        Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023