Keto Pumpkin Bundt Cake

Keto Pumpkin Bundt Cake

Ingredients

• 2 3/4 cup almond flour ((275 g/ 9.7 oz))
• 1/2 cup butter ((275 g/ 9.7 oz))
• 1 1/3 cup erythritol ((275 g/ 9.7 oz))
• 6 large eggs
• 8 1/2 oz pumpkin purée ((275 g/ 9.7 oz))
• 2 tsp vanilla extract ((275 g/ 9.7 oz))
• 2 tsp pumpkin pie spice ((275 g/ 9.7 oz))
• 1/2 tsp salt
• 2 tsp gluten ((275 g/ 9.7 oz))
• erythritol (Optional: powdered)
• 1/4 cup unsalted butter ((275 g/ 9.7 oz))
• 1 tsp cinnamon

Instructions

1. Preheat oven to 160 °C/ 325 °F.
2. Combine the dry ingredients in a large mixing bowl and stir to combine.
3. Add in the remaining wet ingredients: eggs, ...
4. pumpkin puree, vanilla extract ...
5. and melted butter.
6. Use a hand mixer or stand mixer to combine until smooth.
7. Pour the batter into a greased bundt pan.
8. Transfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean.
9.  Meanwhile, make the glaze by combining all ingredients in a small pot over low heat.
10. Cook just until melted.
11. Pour the glaze over the bundt cake.
12. Dust with powdered Erythritol or Swerve.
13. Slice and serve! To store, let it cool down and store at room temperature for up to 2 days, or keep refrigerated for up to 5 days.