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
- 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:
- 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, 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).
- 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
Please see my Low Carb Pumpkin Caramel Bundt Cake on A Sweet Life
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.
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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!
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.
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.
On step 6, what is yacon syrup?
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!
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.
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.
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!
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’t wait to make this! You are my low carb hero!
Is there something else to use besides the whey protein?
Egg white protein works.
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!
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!
LOVE ❤️ your new look! Thanks for another great recipe!
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!
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!