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
Shondra says
Can I sub buttermilk for the butter and water? Or add buttermilk and reduce the amount of butter to say 2 tablespoons?
Carolyn says
No idea, I guess you will have to experiment.
Nita says
I’m thinking using brown Swerve in the cake might be good.
Diane says
Help! How do I keep this from sticking? I have a heavy Nordicware pan that I greased with solid fat then baking spray, but it stuck at the bottom. The cake was still delicious though not very pretty.
Carolyn says
So sorry. The pan can make a huge difference… how long have you had your pan? It sounds like it might be losing its non-stickness.
Diane says
It’s new, that was the first use. Does it need to be seasoned or something? It’s kind of lightweight cast iron with a nonstick inside. I used coconut oil and olive oil spray. Thoughts?
Carolyn says
Can you show me a link? Was it this kind of one? Because I had one once, got it sent to me in a box of bakeware. It was terrible! https://amzn.to/2OzOsXv
You said lightweight and that’s what made think of this one.
Diane says
https://www.target.com/p/nordic-ware-original-sparkling-silver-bundt-pan/-/A-82481309#
This seems most like what I got.
Carolyn says
Well, I am honestly not sure. You can see from the comments that most people haven’t had any issues. I wish I could guide you more here!
Gwen S. says
Can I omit the Whey protein powder – – don’t have this.
Carolyn says
Sure… but your cake won’t rise as well.
Dawnj says
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!
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!
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.
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!
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!
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!
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!
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.
Maureen says
Could I use vanilla whey protein instead of unflavored?
Carolyn says
Sure.
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!
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!
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/
Janet says
Is there a whey protein that doesn’t have soy?
Carolyn says
yes, a great many of them have no soy.
Jennifer Blake says
Forget the cake, just gimme that glaze! LOVE anything with molasses! 🙂
Erin says
Such a great cake – love the caramel in there – so good!
Katie | Healthy Seasonal Recipes says
I love the combination of caramel and pumpkin- so much tasty fall goodness!