Prep time: 12 min
Cook time: PT-487033H50M37S
Total time: PT-487033H50M37S
Cuisine: American
Ingredients: 2 ½ cups almond flour; 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup coconut oil, melted; 1 ½ cups granular erythritol sweetener; 2 teaspoons vanilla extract; 3 large eggs; 1 cup canned pumpkin (unsweetened, not pumpkin pie filling); 1 tablespoon butter, softened; 3 ½ oz full-fat cream cheese, softened; ½ cup powdered erythritol sweetener; 2 tablespoons heavy cream; ¼ teaspoon vanilla extract

Why I Love This Recipe

I adore how this cake combines the rich flavors of pumpkin and autumn spices without the guilt. The almond flour base keeps it low in carbs, and the coconut oil ensures a moist crumb. The cream cheese icing adds a luscious finish that makes each bite irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 ½ cups almond flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, melted
1 ½ cups granular erythritol sweetener
2 teaspoons vanilla extract
3 large eggs
1 cup canned pumpkin (unsweetened, not pumpkin pie filling)

For the Cream Cheese Icing:

1 tablespoon butter, softened
3 ½ oz full-fat cream cheese, softened
½ cup powdered erythritol sweetener
2 tablespoons heavy cream
¼ teaspoon vanilla extract

Directions

Preheat the oven to 350°F (177°C) and generously grease a 10-cup capacity silicone bundt pan.
In a large bowl, whisk together the almond flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, using a stand or hand mixer, beat together the melted coconut oil, granular erythritol, vanilla extract, eggs, and canned pumpkin until smooth.
Gradually add the dry ingredients to the wet mixture, about ½ cup at a time, beating until the batter is smooth.
Spoon the batter evenly into the prepared bundt pan and smooth the top. Place a sheet of parchment paper over the open end of the pan to prevent over-browning.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top feels slightly firm.
Allow the cake to cool in the pan for 20-30 minutes, then carefully invert onto a plate to release and continue cooling.
For the icing, beat together the softened butter, cream cheese, and vanilla extract until smooth. Add the powdered erythritol, followed by the heavy cream, and beat until the icing reaches a drizzling consistency.
Drizzle or pipe the icing over the cooled cake, slice, and serve.

Servings and Timing

Servings: 12 slices
Prep Time: 12 minutes
Cook Time: 45-55 minutes
Total Time: Approximately 1 hour and 7 minutes

Variations

Nut-Free Option: I sometimes replace almond flour with sunflower seed flour for a nut-free alternative.
Spice Mix: When I don’t have pumpkin pie spice on hand, I mix 2 teaspoons cinnamon, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
Icing Alternatives: I like adding a touch of maple extract to the icing for a richer flavor twist.

Storage and Reheating

I store leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for 10-15 seconds or enjoy them at room temperature.

FAQs

What makes this cake keto-friendly?

This cake uses almond flour and erythritol sweetener, both of which are low in carbs and ideal for a ketogenic lifestyle.

Can I use a metal bundt pan instead of silicone?

Yes, I can use a metal pan, but I make sure it’s well-greased since silicone pans tend to release cakes more easily.

Is it possible to freeze this cake?

Absolutely. I wrap the cooled, un-iced cake tightly in plastic wrap and freeze it for up to a month. When ready, I thaw it in the fridge before icing and serving.

Can I substitute the coconut oil?

Yes, I often switch out coconut oil for melted butter or avocado oil depending on what I have on hand.

How do I know when the cake is done baking?

I check the center of the cake with a toothpick—if it comes out clean and the top feels firm, it’s ready.

Conclusion

This Keto Pumpkin Bundt Cake is a perfect blend of flavor and health-conscious ingredients. It’s an ideal dessert for fall gatherings or whenever I crave a comforting, spiced treat without compromising my dietary goals. The moist texture and creamy icing make it a standout addition to my keto-friendly dessert list.