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Pumpkin Caramel Bundt Cake

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
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings 1 cake
Calories 212 kcal




  • 1/4 cup butter
  • 1 tsp molasses for color and flavor
  • 1/2 cup powdered Swerve sweetener
  • 1/2 tsp caramel flavour
  • 2 tbsp whipping cream



  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 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.


  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.

Recipe Notes

Serves 16. Each serving has 5.21g NET CARBS.

Food energy: 212kcal
Total fat: 16.47g
Calories from fat: 148
Cholesterol: 65mg
Carbohydrate: 9.19g
Total dietary fiber: 3.98g
Protein: 7.61g
Erythritol: 7.5g

Nutrition Facts
Pumpkin Caramel Bundt Cake
Amount Per Serving (1 g)
Calories 212 Calories from Fat 148
% Daily Value*
Fat 16.47g25%
Cholesterol 65mg22%
Carbohydrates 9.19g3%
Fiber 3.98g16%
Protein 7.61g15%
* Percent Daily Values are based on a 2000 calorie diet.