Keto Pumpkin Bundt Cake

A pumpkin cake with a little cream cheese magic on top! 🎃🍰

Pumpkin desserts are everywhere this time of year, but there’s something about a beautiful Bundt cake that makes the whole thing feel a little more special. I love how it brings that cozy fall feeling to the table without needing an elaborate dessert spread. 🤎

The cake is tender and moist, filled with warm pumpkin spice flavor, and finished with a creamy cream cheese icing that adds the perfect sweet touch. This keto pumpkin Bundt cake is a delicious low-carb fall dessert to serve at gatherings or enjoy with a cup of coffee on a crisp autumn afternoon.

Servings: 12 slices

Ingredients

Cake

• 2½ cups almond flour (280 g)
• 1 tbsp pumpkin pie spice (6 g)
• 2 tsp baking powder (8 g)
• ½ tsp baking soda (2.5 g)
• ½ tsp salt (3 g)
• ½ cup coconut oil, melted (110 g)
• 1½ cups granulated sugar-free sweetener (such as erythritol, monk fruit, or a blend) (300 g, depending on the sweetener)
• 2 tsp vanilla extract (10 ml)
• 3 large eggs
• 1 cup unsweetened pumpkin puree (245 g; not pumpkin pie filling)

Cream Cheese Icing

• 1 tbsp butter, softened (14 g)
• 3½ oz full-fat cream cheese, softened (100 g)
• ½ cup powdered sugar-free sweetener (such as powdered erythritol or a powdered monk fruit blend) (60 g, depending on the sweetener)
• 2 tbsp heavy cream (30 ml)
• ¼ tsp vanilla extract (1.25 ml)

Directions

1. Preheat the oven to 350°F (177°C). Lightly grease a 10-cup silicone bundt pan with oil.
2. In a medium bowl, whisk together the almond flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the melted coconut oil, granulated sweetener, vanilla extract, eggs, and pumpkin puree until smooth and well combined.
4. Gradually add the dry ingredients to the pumpkin mixture, mixing in batches until a smooth batter forms.
5. Spoon the batter evenly into the prepared bundt pan and smooth the surface. Loosely cover the open side of the pan with parchment paper to help prevent excessive browning on the bottom. Remove the parchment halfway through baking.
6. Bake for 45–55 minutes, or until a toothpick inserted into the cake comes out clean and the top feels set.
7. Let the cake cool in the pan for 20–30 minutes. Carefully invert it onto a serving plate and allow it to cool completely before icing.
8. To make the icing, beat the softened butter, cream cheese, and vanilla until smooth. Mix in the powdered sweetener, then gradually beat in the heavy cream until the icing reaches a drizzle-friendly consistency.
9. Drizzle the icing over the cooled cake using a spoon or piping bag. Slice into 12 pieces and serve.

Notes

• Homemade pumpkin pie spice: Combine 2 tsp cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, and ⅛ tsp ground cloves.
• A lightly greased silicone bundt pan helps the cake release more easily.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

MACROS

Per serving (1 slice, including icing):

• Calories: 284
• Fat: 26 g
• Protein: 7 g
• Total Carbs: 7 g
• Fiber: 3 g
• Net Carbs: 4 g