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
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.
Please see my Low Carb Pumpkin Caramel Bundt Cake on A Sweet Life
Liz says
A marvelous autumn dessert!! Love the glaze, too!
Lindsay Cotter says
All of the best fall flavors in one beautiful cake?! Sign me up!
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 🙂
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.
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!
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
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!
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!
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!
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.
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.
Jan says
On step 6, what is yacon syrup?
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!
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.
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.
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!
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
Sonya says
Can’t wait to make this! You are my low carb hero!
Faye says
Is there something else to use besides the whey protein?
Carolyn says
Egg white protein works.
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!