Keto Pumpkin Bundt Cake
Keto pumpkin bundt cake with tips. Dairy Free. Gluten Free.
Servings: 12 servings
Pumpkin Cake Dry Ingredients
- 260 grams blanched fine almond flour 2 1/2 cups
- 28 grams coconut flour 2 tablespoons
- 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
- 6 eggs room temperature
- 1 cup pumpkin puree
- 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.
Mix eggs with oil.
Add pumpkin puree, 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 batter into bundt pan. Smooth out with offset spatula.
Top with the rest of the cake batter. Smooth out.
Bake for 35 minutes until a thermometer measures at least 205 degrees F. Check at 25 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.
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.
Cover cake with cake board round and turn over. Carefully set on cake plate.
Allow to cool completely before glazing.
Put confectioner's in separate bowl, add water a little at a time.
Add vanilla and dash of salt.
Mix well. You can also pour it or use a spoon to apply.
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