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.
Servings 16 servings
Calories 189kcal
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
Serving: 1serving = 1/16th of cake | Calories: 189kcal | Carbohydrates: 7.3g | Protein: 6.8g | Fat: 14.7g | Cholesterol: 65mg | Fiber: 3.4g