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!
- 2 cups almond flour
- 1/2 cup coconut flour
- 2/3 cup Swerve sweetener
- 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 cup pumpkin puree
- 4 large eggs
- 1/4 cup melted butter
- 1/2 to 2/3 cup water
- 1 tsp vanilla extract
- 1/4 cup butter
- 1 tsp molasses or Yacon syrup for color and flavor
- 1/2 cup powdered Swerve sweetener
- 1/2 tsp caramel flavour
- 2 tbsp whipping cream
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Preheat oven to 325F and grease a 9-inch bundt pan very well.
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In a large bowl, whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
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Stir in the 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).
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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.
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In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
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Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.
Please see my Low Carb Pumpkin Caramel Bundt Cake on A Sweet Life
Kathy Hampton says
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
Carolyn says
Probably.
Pam says
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.
Colleen Kropla says
A virus message comes up when I try to open the link for the recipe
Carolyn says
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! 🙂
Kathy says
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?
Carolyn says
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! 🙂
Brenda says
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?
Carolyn says
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! 🙂
Rebecca Gardiner says
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?
Carolyn says
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!
Gloria Hensley says
Thank you Carolyn – ’cause I really want that recipe!!
Gloria Hensley says
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.
Terry S says
I got that also when I clicked on it. I’m on a PC, not a Mac.
Kelly says
Me too, on my iPad.
krickt says
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
Carolyn says
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 says
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 says
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! 🙂
Maria says
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.
Carolyn says
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! 🙂
Angelica says
Same here too. Its unfortunate since I was looking forward to this recipe
Carolyn says
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 says
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! 🙂
Patti C. says
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).”
Carolyn says
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! 🙂
Maria says
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!
Carolyn says
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! 🙂
Maria says
Thanks Carolyn!!
Lutrecia Macdonell says
Got the same message that the recipe is on an unsafe site…… 🙁
Carolyn says
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! 🙂
Jen says
I had no trouble accessing the site. I’d recommend trying again. 🙂 Can’t wait to try this, Carolyn… Thanks!
Twila says
I got the same message on my iPhone.
Carolyn says
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! 🙂
patricia says
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!
Madelynn says
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.
Carolyn says
Lovely to hear! Thanks.
Susan says
Can you share what you use for the caramel flavour? Thank you!!!
Carolyn says
This is the one I have. http://amzn.to/2cr7jvp
Bob says
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!
Carolyn says
You can just use vanilla extract if you can’t find caramel flavour.
Michele says
I found caramel flavor extract at Walmart in Ca. That is the only store I could find it. Hope that helps.
jammie Hunter says
Hi, I have it in the oven now. I love all of your recipes! How is this cake stored?
Carolyn says
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.
jammie Hunter says
okay, thanks!
Heather says
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!!
Carolyn says
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
Heather says
Thank you for replying so quickly! Will definitely be trying it with the maple extract 🙂 Happy Friday!
Robin says
LOVE ❤️ your new look! Thanks for another great recipe!
Karen says
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!
Hope says
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!
Faye says
Is there something else to use besides the whey protein?
Carolyn says
Egg white protein works.
Sonya says
Can’t wait to make this! You are my low carb hero!
brenda says
Is there anything I can sub in place of the whey protein.
Carolyn says
You can use egg white protein. You really need a dry protein powder to help it rise properly.
brenda says
thank you
Maria H says
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!
Rob says
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
Carolyn says
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.
Janice says
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.
Carolyn says
Just a cream cheese topping would be delicious.
Judy Schanbacher says
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!
Jan says
On step 6, what is yacon syrup?
Diane says
What can be used instead of molasses, don’t have any. I do have sukrin Fiber Syrup, was gonna try that instead?
Carolyn says
That should be fine. It may not have as much of a caramel colour.
Theresa Williams says
Can this be baked in a 9×13? I don’t have a bundt pan
Carolyn says
Yes, but I am not sure how long. I would start with 25 minutes and keep checking it.
Janet says
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!
Carolyn says
Good to know, thanks!
Lori Duivenvoorden says
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!
Cheryl Horner says
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!
Amber says
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!
Carolyn says
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
Lisa says
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!
Shari says
Hi This looks so good. Do you think I can make it into cupcakes?
Carolyn says
You bet! Not sure of the baking time but probably around 25 minutes.
Kristy Bernardo says
YES!!! I can’t wait to make this. And not just because it’s pumpkin season (almost) but this looks like a yummy cake that we will definitely LOVE. Thanks 🙂
Lindsay Cotter says
All of the best fall flavors in one beautiful cake?! Sign me up!
Liz says
A marvelous autumn dessert!! Love the glaze, too!
Katie | Healthy Seasonal Recipes says
I love the combination of caramel and pumpkin- so much tasty fall goodness!
Erin says
Such a great cake – love the caramel in there – so good!
Jennifer Blake says
Forget the cake, just gimme that glaze! LOVE anything with molasses! 🙂
Janet says
Is there a whey protein that doesn’t have soy?
Carolyn says
yes, a great many of them have no soy.
Emily says
This looks delicious, but I’m really dying for an amazing pumpkin muffin. Could this recipe be put into a muffin pan successfully?
Carolyn says
https://alldayidreamaboutfood.com/pumpkin-cream-cheese-muffins-low-carb-and-gluten-free/
Dorothy says
What do you use to grease your pan with?
Carolyn says
I grease with softened butter and/or coconut oil spray. Often I do both!
Wendy Ellis says
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!
Maureen says
Could I use vanilla whey protein instead of unflavored?
Carolyn says
Sure.
Darlene says
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!
Carolyn says
yes it is but if your pumpkin puree is very “wet” you may want to cut back to 1 cup.
Edith says
Another great pumpkin recipe. I love that every recipe I try works. Especially, if I follow the instructions. LOL.
Thanks, Carolyn.
Carolyn says
I’m so glad to hear that!
Joy Lucas says
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!
Lee says
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!! 🙂
Carolyn says
Sounds great!
Denise says
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!
Kimberly Culler says
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.
Amethyst says
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!