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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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September 11, 2016

Pumpkin Caramel Bundt Cake

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

14.3Kshares

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 10 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
Keyword: keto pumpkin cake, pumpkin caramel cake
Servings: 16 servings
Calories: 189 kcal
Ingredients
Cake:
  • 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
Glaze:
  • 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
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 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).

  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.
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

 

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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, caramel, pumpkin

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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.

Reader Interactions

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Comments

  1. Kathy Hampton says

    September 11, 2016 at 9:24 am

    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
    • Carolyn says

      September 11, 2016 at 11:33 am

      Probably.

      Reply
  2. Pam says

    September 11, 2016 at 10:00 am

    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
  3. Colleen Kropla says

    September 11, 2016 at 12:23 pm

    A virus message comes up when I try to open the link for the recipe

    Reply
    • Carolyn says

      September 12, 2016 at 7:51 am

      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. Kathy says

    September 11, 2016 at 2:49 pm

    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
    • Carolyn says

      September 12, 2016 at 7:50 am

      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. Brenda says

    September 11, 2016 at 3:03 pm

    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
    • Carolyn says

      September 12, 2016 at 7:50 am

      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. Rebecca Gardiner says

    September 11, 2016 at 3:08 pm

    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
    • Carolyn says

      September 12, 2016 at 7:49 am

      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
      • Gloria Hensley says

        September 12, 2016 at 8:56 am

        Thank you Carolyn – ’cause I really want that recipe!!

        Reply
  7. Gloria Hensley says

    September 11, 2016 at 3:14 pm

    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
    • Terry S says

      September 11, 2016 at 3:52 pm

      I got that also when I clicked on it. I’m on a PC, not a Mac.

      Reply
      • Kelly says

        September 11, 2016 at 5:45 pm

        Me too, on my iPad.

        Reply
        • krickt says

          September 11, 2016 at 9:46 pm

          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

          Reply
          • Carolyn says

            September 12, 2016 at 7:42 am

            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

          September 12, 2016 at 7:46 am

          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
      • Carolyn says

        September 12, 2016 at 7:46 am

        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
    • Maria says

      September 11, 2016 at 5:49 pm

      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.

      Reply
      • Carolyn says

        September 12, 2016 at 7:44 am

        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
    • Angelica says

      September 11, 2016 at 8:58 pm

      Same here too. Its unfortunate since I was looking forward to this recipe

      Reply
      • Carolyn says

        September 12, 2016 at 7:42 am

        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
    • Carolyn says

      September 12, 2016 at 7:48 am

      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
  8. Patti C. says

    September 11, 2016 at 5:39 pm

    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
    • Carolyn says

      September 12, 2016 at 7:46 am

      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. Maria says

    September 11, 2016 at 5:47 pm

    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
    • Carolyn says

      September 12, 2016 at 7:45 am

      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
      • Maria says

        September 17, 2016 at 6:12 pm

        Thanks Carolyn!!

        Reply
  10. Lutrecia Macdonell says

    September 11, 2016 at 11:51 pm

    Got the same message that the recipe is on an unsafe site…… 🙁

    Reply
    • Carolyn says

      September 12, 2016 at 7:42 am

      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
  11. Jen says

    September 12, 2016 at 12:10 am

    I had no trouble accessing the site. I’d recommend trying again. 🙂 Can’t wait to try this, Carolyn… Thanks!

    Reply
  12. Twila says

    September 12, 2016 at 1:21 am

    I got the same message on my iPhone.

    Reply
    • Carolyn says

      September 12, 2016 at 7:41 am

      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. patricia says

    September 12, 2016 at 8:03 am

    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. Madelynn says

    September 12, 2016 at 12:55 pm

    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
    • Carolyn says

      September 12, 2016 at 12:59 pm

      Lovely to hear! Thanks.

      Reply
  15. Susan says

    September 12, 2016 at 6:04 pm

    Can you share what you use for the caramel flavour? Thank you!!!

    Reply
    • Carolyn says

      September 12, 2016 at 6:40 pm

      This is the one I have. http://amzn.to/2cr7jvp

      Reply
  16. Bob says

    September 13, 2016 at 8:15 pm

    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
    • Carolyn says

      September 13, 2016 at 8:20 pm

      You can just use vanilla extract if you can’t find caramel flavour.

      Reply
      • Michele says

        September 18, 2016 at 12:12 am

        I found caramel flavor extract at Walmart in Ca. That is the only store I could find it. Hope that helps.

        Reply
  17. jammie Hunter says

    September 14, 2016 at 9:24 am

    Hi, I have it in the oven now. I love all of your recipes! How is this cake stored?

    Reply
    • Carolyn says

      September 14, 2016 at 9:39 am

      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.

      Reply
      • jammie Hunter says

        September 14, 2016 at 9:57 am

        okay, thanks!

        Reply
  18. Heather says

    September 16, 2016 at 9:43 am

    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
    • Carolyn says

      September 16, 2016 at 10:42 am

      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
      • Heather says

        September 16, 2016 at 11:25 am

        Thank you for replying so quickly! Will definitely be trying it with the maple extract 🙂 Happy Friday!

        Reply
  19. Robin says

    September 16, 2016 at 4:37 pm

    LOVE ❤️ your new look! Thanks for another great recipe!

    Reply
  20. Karen says

    September 20, 2016 at 6:27 am

    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. Hope says

    September 20, 2016 at 12:12 pm

    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
  22. Faye says

    September 22, 2016 at 4:30 pm

    Is there something else to use besides the whey protein?

    Reply
    • Carolyn says

      September 22, 2016 at 6:06 pm

      Egg white protein works.

      Reply
  23. Sonya says

    September 26, 2016 at 2:44 pm

    Can’t wait to make this! You are my low carb hero!

    Reply
  24. brenda says

    September 27, 2016 at 2:05 pm

    Is there anything I can sub in place of the whey protein.

    Reply
    • Carolyn says

      September 27, 2016 at 4:49 pm

      You can use egg white protein. You really need a dry protein powder to help it rise properly.

      Reply
      • brenda says

        September 27, 2016 at 5:59 pm

        thank you

        Reply
  25. Maria H says

    September 28, 2016 at 9:54 am

    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. Rob says

    September 28, 2016 at 4:49 pm

    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
    • Carolyn says

      September 28, 2016 at 7:17 pm

      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. Janice says

    October 5, 2016 at 1:55 pm

    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
    • Carolyn says

      October 5, 2016 at 2:18 pm

      Just a cream cheese topping would be delicious.

      Reply
  28. Judy Schanbacher says

    October 9, 2016 at 9:49 pm

    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
  29. Jan says

    October 13, 2016 at 4:26 pm

    On step 6, what is yacon syrup?

    Reply
  30. Diane says

    October 18, 2016 at 8:10 pm

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

    Reply
    • Carolyn says

      October 19, 2016 at 6:48 am

      That should be fine. It may not have as much of a caramel colour.

      Reply
  31. Theresa Williams says

    November 6, 2016 at 4:35 pm

    Can this be baked in a 9×13? I don’t have a bundt pan

    Reply
    • Carolyn says

      November 6, 2016 at 7:21 pm

      Yes, but I am not sure how long. I would start with 25 minutes and keep checking it.

      Reply
  32. Janet says

    November 6, 2016 at 7:16 pm

    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
    • Carolyn says

      November 6, 2016 at 7:20 pm

      Good to know, thanks!

      Reply
  33. Lori Duivenvoorden says

    November 13, 2016 at 11:38 pm

    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. Cheryl Horner says

    November 18, 2016 at 9:20 am

    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. Amber says

    November 22, 2016 at 9:33 pm

    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
    • Carolyn says

      November 23, 2016 at 8:01 am

      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

      Reply
  36. Lisa says

    September 4, 2017 at 12:50 pm

    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
  37. Shari says

    October 12, 2017 at 10:14 am

    Hi This looks so good. Do you think I can make it into cupcakes?

    Reply
    • Carolyn says

      October 12, 2017 at 10:57 am

      You bet! Not sure of the baking time but probably around 25 minutes.

      Reply
  38. Kristy Bernardo says

    August 28, 2018 at 3:23 pm

    5 stars
    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 🙂

    Reply
  39. Lindsay Cotter says

    August 28, 2018 at 4:46 pm

    5 stars
    All of the best fall flavors in one beautiful cake?! Sign me up!

    Reply
  40. Liz says

    August 28, 2018 at 6:53 pm

    5 stars
    A marvelous autumn dessert!! Love the glaze, too!

    Reply
  41. 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
  42. Erin says

    August 29, 2018 at 10:35 am

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

    Reply
  43. Jennifer Blake says

    August 29, 2018 at 1:26 pm

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

    Reply
  44. Janet says

    October 5, 2018 at 9:21 pm

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

    Reply
    • Carolyn says

      October 6, 2018 at 9:19 am

      yes, a great many of them have no soy.

      Reply
  45. Emily says

    October 8, 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 8, 2018 at 8:24 am

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

      Reply
  46. 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
  47. 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
  48. 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
  49. 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
  50. 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
  51. Joy Lucas says

    October 5, 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
  52. 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
  53. Denise says

    May 4, 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
  54. 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
  55. 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
  56. Dawnj says

    November 2, 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
  57. 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

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