I made a Keto Bundt Cake that slices like a bakery cake, keeps your carbs low, and actually impresses people who swear they hate low carb desserts.

Jump to Recipe

I can’t stop thinking about this Keto Pumpkin Cake. I adore the way pumpkin puree makes it moist without tasting like fake diet food.

It’s got that nutty almond flour backbone that actually holds together when you slice it, not that crumbly sad stuff. And the glaze?

Cream cheese plus a hint of vanilla, soft and tangy, pulls the whole thing toward real dessert territory. I’m obsessed with making it for holidays or just because.

Serious cake vibes. Rich, slightly spiced, and totally Keto Bundt Cake worthy.

Eat it with zero guilt. Really.

I say.

Ingredients

Print Recipe (No Advertisments)

Almond flour: nutty, dense base that keeps it moist and low carb.
Coconut flour: soaks up moisture, adds subtle coconuty texture.
Granulated erythritol: sweet without sugar, can cool the tongue.
Baking powder: helps it rise and feel less dense.
Baking soda: adds lift and balances pumpkin acidity.
Xanthan gum: binds crumbs so it won’t crumble apart.
Kosher salt: makes the spices actually sing, honestly.
Cinnamon: warm, classic pumpkin spice comfort.
Ginger: adds a little zip and brightness.
Nutmeg: cozy, slightly sweet background warmth.
Cloves: optional punchy warmth, use sparingly.
Pumpkin puree: moist, earthy base that keeps it tender.
Eggs: structure and richness, they hold it together.
Butter: buttery richness and soft crumb, pure comfort.
Sour cream: adds tang and extra moistness, keeps it soft.
Vanilla extract: rounds flavors, feels homemade and familiar.
Apple cider vinegar: a little tang that helps rise.
Cream cheese (glaze): creamy, tangy topping that feels decadent.
Powdered erythritol: sweetens glaze without sugar grit.
Heavy cream: thins glaze to drippy, perfect consistency.
Vanilla (glaze): ties the glaze flavors together nicely.
Nonstick spray: helps the bundt release cleanly, no mess.

Ingredient Quantities

2 cups blanched almond flour, lightly packed

3 tablespoons coconut flour

1 1/4 cups granulated erythritol (or Swerve)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves (optional)

1 1/2 cups pumpkin puree (not pumpkin pie filling)

4 large eggs, room temperature

1/2 cup unsalted butter, melted and slightly cooled (or coconut oil)

1/2 cup sour cream or full fat Greek yogurt

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

For the glaze: 4 ounces cream cheese, softened

For the glaze: 1/2 cup powdered erythritol (or powdered Swerve)

For the glaze: 1 to 2 tablespoons heavy cream, to thin as needed

For the glaze: 1/2 teaspoon vanilla extract

Nonstick spray or additional butter, for greasing the bundt pan

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and grease a 10 to 12 cup bundt pan well with nonstick spray or butter, then dust lightly with a bit of almond flour so the cake releases easier.

2. In a large bowl whisk together 2 cups blanched almond flour, 3 tablespoons coconut flour, 1 1/4 cups granulated erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon xanthan gum, 1 teaspoon kosher salt, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves if using. Make sure there are no lumps, but its okay if the mix looks a little coarse.

3. In another bowl whisk 1 1/2 cups pumpkin puree with 4 large room temperature eggs until smooth, then add 1/2 cup melted unsalted butter (or coconut oil), 1/2 cup sour cream or full fat Greek yogurt, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar. Mix until well combined and slightly glossy.

4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, scraping the bowl. Batter will be thicker than regular cake batter but should be pourable-ish; dont overmix or it can get gummy.

5. Transfer batter into the prepared bundt pan, smoothing the top. Tap the pan lightly on the counter a few times to release any big air bubbles.

6. Bake in the preheated 350°F oven for 35 to 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. Oven times vary so start checking at 30 minutes.

7. Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely. If you try to unmold too soon it can break, and if you leave it too long condensation can form.

8. For the glaze beat together 4 ounces softened cream cheese with 1/2 cup powdered erythritol, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons heavy cream to reach a drizzling consistency. Taste and adjust sweetness or cream to get the thickness you want.

9. Once the cake is fully cool, drizzle the cream cheese glaze over the top letting it run into the bundt crevices. If the glaze is too thick warm it a few seconds in the microwave and stir, if too thin chill briefly.

10. Let the glaze set for 15 to 20 minutes, then slice and serve. Store leftovers covered in the fridge for up to 5 days, and bring to room temp before serving for best flavor.

Equipment Needed

1. 10 to 12 cup bundt pan, well greased
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk for dry ingredients and a separate whisk for wet mix
4. Rubber or silicone spatula for folding and scraping the bowl
5. Measuring cups and spoons (including kitchen scale if you prefer)
6. Toothpick or cake tester to check doneness
7. Wire cooling rack to cool and unmold the cake
8. Electric mixer or sturdy fork/hand whisk for the cream cheese glaze

FAQ

Q: Can I use canned pumpkin pie mix instead of pumpkin puree?

A: No, don’t use pumpkin pie filling. It has added sugar and spices that will throw off the sweetness and texture. Use plain pumpkin puree only.

Q: My cake was crumbly, what went wrong?

A: Keto flours like almond and coconut need the right fat and binding. Make sure you measured flours correctly, eggs are room temp, and you included the xanthan gum. Don’t overbake it either. If it still seems dry, try adding 1 extra tablespoon of sour cream next time.

Q: Can I swap the erythritol for another sweetener?

A: You can, but results vary. Stevia or monk fruit blends usually work if they are a 1-to-1 granular substitute, but avoid liquid sweeteners. If using a stronger sweetener reduce amount to taste. Erythritol gives the best texture and bulk.

Q: How do I get the cake out of the bundt pan cleanly?

A: Grease the pan very well with nonstick spray or butter and dust lightly with almond flour. Let the cake cool 15 to 20 minutes in the pan, then invert onto a rack. Tap the pan gently and wiggle it, but don’t force it if it’s sticking, let it cool a bit longer.

Q: Can I make this dairy free?

A: Yes mostly. Use coconut oil instead of butter, swap the sour cream for full fat coconut yogurt, and use a dairy free cream cheese for the glaze. Texture and flavor will be slightly different but still yummy.

Q: How should I store and how long does it last?

A: Keep it covered in the fridge for up to 5 days. You can freeze slices for up to 3 months wrapped tightly. Thaw in the fridge or at room temp and refresh in a warm oven for a few minutes if you like it warm.

Keto Pumpkin Bundt Cake Recipe Substitutions and Variations

Almond flour
- Sunflower seed flour – 1:1 swap but batter may turn green when mixed with baking soda if not using cocoa, it usually fades after baking
- Hazelnut flour – use 1:1 for a nuttier flavor, texture might be a bit more crumbly
- Oat fiber + a little coconut flour – use mostly oat fiber with 1 to 2 tbsp coconut flour to absorb moisture, good if you need lower fat
Granulated erythritol (or Swerve)
- Allulose – use 1:1, browns better and gives a softer texture but can be pricier
- Monk fruit blend – use 1:1 if it’s a straight blend, check sweetness level and adjust if needed
- Granulated stevia blend – start with less, many blends are sweeter, so taste and adjust
Unsalted butter (or coconut oil)
- Coconut oil – 1:1 by volume, gives a mild coconut taste and firmer texture when chilled
- Ghee – 1:1, richer flavor and reacts like butter in baked goods
- Mascarpone mixed with a bit of oil – use for extra moisture, replaces half the butter for a softer crumb
Sour cream or full fat Greek yogurt
- Crème fraîche – 1:1, very similar tang and richness
- Full fat cottage cheese, blended smooth – use same volume after blending, adds protein and keeps cake moist
- Mayonnaise (full fat) – use sparingly, up to half the amount, works as an emergency binder and keeps cake tender

Pro Tips

1. Warm your eggs and dairy first, they mix better. If you forget, stick eggs in a bowl of warm tap water for 5 to 10 minutes, and take the butter out a bit earlier so it isnt rock solid. Cold ingredients make the batter uneven and can give you dense spots.

2. Don’t overmix the batter, but do fold it enough so there are no big streaks of flour. The xanthan gum can make things gummy if you go crazy, so stop when it looks just combined and a little lumpy, not silky smooth.

3. Use a silicone spatula and tap the pan on the counter a few times to pop big air bubbles. Also dusting the greased bundt with almond flour really helps release it; if it still sticks, run a thin knife around the inner hole and let it sit inverted for a few extra minutes before lifting.

4. Glaze tricks: make the cream cheese totally room temp, and add the heavy cream one teaspoon at a time until it just drips. If it gets too thin, chill it briefly, if too thick microwave 5 to 8 seconds and stir. Taste as you go, erythritol can taste less sweet when cold so you might want a tiny bit more.

Keto Pumpkin Bundt Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Keto Bundt Cake that slices like a bakery cake, keeps your carbs low, and actually impresses people who swear they hate low carb desserts.

Servings

servings

Calories

260

kcal

Equipment: 1. 10 to 12 cup bundt pan, well greased
2. Mixing bowls (one large for dry, one medium for wet)
3. Whisk for dry ingredients and a separate whisk for wet mix
4. Rubber or silicone spatula for folding and scraping the bowl
5. Measuring cups and spoons (including kitchen scale if you prefer)
6. Toothpick or cake tester to check doneness
7. Wire cooling rack to cool and unmold the cake
8. Electric mixer or sturdy fork/hand whisk for the cream cheese glaze

Ingredients

2 cups blanched almond flour, lightly packed
3 tablespoons coconut flour
1 1/4 cups granulated erythritol (or Swerve)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1 1/2 cups pumpkin puree (not pumpkin pie filling)
4 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled (or coconut oil)
1/2 cup sour cream or full fat Greek yogurt
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
For the glaze: 4 ounces cream cheese, softened
For the glaze: 1/2 cup powdered erythritol (or powdered Swerve)
For the glaze: 1 to 2 tablespoons heavy cream, to thin as needed
For the glaze: 1/2 teaspoon vanilla extract
Nonstick spray or additional butter, for greasing the bundt pan

Directions

Preheat oven to 350°F and grease a 10 to 12 cup bundt pan well with nonstick spray or butter, then dust lightly with a bit of almond flour so the cake releases easier.
In a large bowl whisk together 2 cups blanched almond flour, 3 tablespoons coconut flour, 1 1/4 cups granulated erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon xanthan gum, 1 teaspoon kosher salt, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves if using. Make sure there are no lumps, but its okay if the mix looks a little coarse.
In another bowl whisk 1 1/2 cups pumpkin puree with 4 large room temperature eggs until smooth, then add 1/2 cup melted unsalted butter (or coconut oil), 1/2 cup sour cream or full fat Greek yogurt, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar. Mix until well combined and slightly glossy.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, scraping the bowl. Batter will be thicker than regular cake batter but should be pourable-ish; dont overmix or it can get gummy.
Transfer batter into the prepared bundt pan, smoothing the top. Tap the pan lightly on the counter a few times to release any big air bubbles.
Bake in the preheated 350°F oven for 35 to 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. Oven times vary so start checking at 30 minutes.
Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely. If you try to unmold too soon it can break, and if you leave it too long condensation can form.
For the glaze beat together 4 ounces softened cream cheese with 1/2 cup powdered erythritol, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons heavy cream to reach a drizzling consistency. Taste and adjust sweetness or cream to get the thickness you want.
Once the cake is fully cool, drizzle the cream cheese glaze over the top letting it run into the bundt crevices. If the glaze is too thick warm it a few seconds in the microwave and stir, if too thin chill briefly.
Let the glaze set for 15 to 20 minutes, then slice and serve. Store leftovers covered in the fridge for up to 5 days, and bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.