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 really want to try this. I made an almond flour cake one other time and it was a disaster, but I didn’t have time for it to cool, so maybe that was the problem. I have everything to make this except caramel flavor and no where to buy it here. Amazon is out as it takes weeks to arrive in the Caribbean, so is there a substitute for that? Or can I make it?
Just do vanilla!
I made the cake but it’s taking way longer to cook. I added extra water but I don’t know if that’s why or not. The recipe said we could..but it’s just really squishy.
The recipe specified adding water only to the point of making a batter that was spreadable but not pourable. If you added too much, then yes, that could be the problem. Could be your oven, too, though.
it’s just the two of us. a big bunt cake is to big I have a 6 cup bunt pan if I make the whole recipe can I use the excess for muffins?
Absolutely!
What can I substitute for the whey protein powder?
Egg white protein powder works.
Can I sub buttermilk for the butter and water? Or add buttermilk and reduce the amount of butter to say 2 tablespoons?
No idea, I guess you will have to experiment.
I’m thinking using brown Swerve in the cake might be good.
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.
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.
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?
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.
https://www.target.com/p/nordic-ware-original-sparkling-silver-bundt-pan/-/A-82481309#
This seems most like what I got.
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!
Can I omit the Whey protein powder – – don’t have this.
Sure… but your cake won’t rise as well.
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!
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!
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.
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!
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!! 🙂
Sounds great!
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!
Another great pumpkin recipe. I love that every recipe I try works. Especially, if I follow the instructions. LOL.
Thanks, Carolyn.
I’m so glad to hear that!
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!
yes it is but if your pumpkin puree is very “wet” you may want to cut back to 1 cup.