Keto Pumpkin Bundt Cake

Keto Pumpkin Bundt Cake

1 hour 15 minutes
Calories 280kcal

Ingredients

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

Instructions

  • Preheat oven to 160 °C/ 325 °F. Combine the dry ingredients in a large mixing bowl and stir to combine. Add in the remaining wet ingredients: eggs, ... ... pumpkin puree, vanilla extract ... ... and melted butter. Use a hand mixer or stand mixer to combine until smooth. Pour the batter into a greased bundt pan. Transfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.  Meanwhile, make the glaze by combining all ingredients in a small pot over low heat. Cook just until melted. Pour the glaze over the bundt cake. Dust with powdered Erythritol or Swerve. 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.

Originally posted 2019-02-20 17:11:32.

Article Categories:
Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..