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5 from 2 votes

Cream Cheese Stuffed Low Carb Pumpkin Bundt Cake

Filled with cream cheese, this pumpkin cake topped with vanilla glaze is dreamy.
Prep Time20 mins
Cook Time45 mins
Course: Keto Cake
Cuisine: American
Keyword: cream cheese, keto cake, pumpkin cake
Servings: -24 servings
Calories: 270kcal


Cream Cheese Filling

Pumpkin Cake Dry Ingredients

  • 260 grams blanched fine almond flour
  • 28 grams coconut flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 cup granulated powdered erythritol I use Swerve
  • 2 tablespoon pumpkin spice

Cake Wet Ingredients

  • 1/2 cup avocado oil
  • 5 eggs room temperature
  • 3/4 cup pumpkin puree
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze


  • Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
  • Preheat oven to 350 degrees F. 180 C.

Cream Cheese Filing

  • Put in blender adding eggs, sour cream first.
  • Add maple extract if using (or use vanilla extract).
  • If cream cheese isn't soft enough, microwave for ten seconds. It can be warm.
  • Add cream cheese and blend until smooth. Set aside.

Cake Batter

  • Mix eggs with oil.
  • Add pumpkin puree, sour cream, followed by vanilla.
  • Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
  • Add the dry ingredient to the wet ingredients
  • Mix just until incorporated on low. Don't over mix.
  • Pour 1/3 of batter into bundt pan. Smooth out with offset spatula.
  • Pour cream cheese mixture evenly over batter.
  • Top with the rest of the cake batter. Smooth out.
  • Bake for 45 minutes until a thermometer measures at least 205 degrees F. Check at 35 minutes. You may need to cover with foil at this point, if edges are browning.

Remove Bundt Cake from Pan

  • Set a timer for 15 mins. (More tips in blog post).
  • Take a small offset spatula and go around the edges.
  • Use cardboard cut out as described in blog post tips. Cover cake with template and turn over. Carefully set on cake plate.
  • Allow to cool completely before glazing.
  • You can either use a thinner cream cheese glaze below or a thicker cream cheese frosting.

Cream Cheese Glaze

  • Warm cream cheese for about 15 seconds in microwave.
  • Put confectioner's in separate bowl, add water a little at a time.
  • Add cream cheese, vanilla and dash of salt.
  • Mix well. You should be able to put glaze in piping bag and clip off small tip of bag and using a quick motion up and down, applying glaze. You can also pour it or use a spoon to apply.
  • When applying glaze with a pastry bag, place a cupcake liner in center of bundt cake, which catches extra glaze. You can then remove and use.
  • Refrigerate cake for several hours before serving. Keep stored in refrigerator.


Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 
Mix  2 cups Confectioner's Swerve with water by adding a little bit of water at a time. 


Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g