Keto Pumpkin Bundt Cake

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4.5 from 87 votes

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.
  •  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.

Nutrition

Calories: 280kcal

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

Article Categories:
Breakfast

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