Description

This keto pumpkin bundt cake is made with almond flour, pumpkin spice, and topped with sugar-free cream cheese icing. A moist, gluten-free fall favorite!

Ingredients

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

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Instructions

Preheat oven to 350°F (177°C) and grease a 10-cup silicone bundt pan.

In a large bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt.

In another bowl, beat coconut oil, erythritol, vanilla, eggs, and pumpkin until smooth.

Gradually combine wet and dry ingredients, beating until smooth.

Pour batter into bundt pan, cover with parchment paper, and bake for 45-55 minutes.

Let cool 20-30 minutes in pan, then invert onto a plate and cool completely.

For icing, beat butter, cream cheese, and vanilla until smooth. Add powdered erythritol and cream; mix to drizzle consistency.

Drizzle icing over cooled cake. Slice and serve.

Notes

Use sunflower seed flour for a nut-free alternative.

Create homemade pumpkin pie spice with cinnamon, ginger, nutmeg, and cloves.

Add maple extract to the icing for extra flavor.

Store leftovers in the fridge for up to 5 days.

To freeze, wrap un-iced cake in plastic and freeze up to 1 month.

Prep Time: 12 minutes
Cook Time: 45-55 minutes
Category: Dessert
Method: Baking
Cuisine: American