Cream Cheese Stuffed Low Carb Pumpkin Bundt Cake
Filled with cream cheese, this pumpkin cake topped with vanilla glaze is dreamy.
Servings: -24 servings
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.
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