Pumpkin bundt cake is a classic fall dessert that is perfect for serving at holiday gatherings or enjoying as an indulgent snack. This combines the delicious flavors of pumpkin, cinnamon, and nutmeg in a moist, fluffy cake.
I love and adore to make bundt cakes. They are moist and have a soft texture, thanks to the distinctive shape of the pan which promotes even baking and distribution of the heat. Bundt cakes are the best when it comes to quick and easy cakes.
Don’t let the simplicity and the small amount of ingredients in this easy keto cake recipe fool you. The cake is fluffy, tasty, and so easy to make. I can honestly say that this pumpkin bundt cake is one of my favorite pumpkin desserts. It has:
- a pumpkin flavor that’s reminiscent of your favorite pumpkin pie
- a super moist, ridiculously tender cake crumb
Ingredients to make Keto Pumpkin Bundt Cake
Pumpkin pie spices
How to make Keto Pumpkin Bundt Cake
- To make pumpkin bundt cake, start by preheating your oven to 350 degrees Fahrenheit and greasing a bundt cake pan with cooking spray. In a large mixing bowl, whisk together almond and coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat together pumpkin puree, sweetener, melted butter, eggs, cream cheese, heavy cream and vanilla extract until well combined. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let cool in the pan for 10-15 minutes. Gently invert the pan onto a serving plate and allow the cake to cool completely.
- To add a special touch, dust the cake with powdered sweetener. The result is a moist, decadent pumpkin bundt cake that is sure to impress your family and friends.
You can store the leftovers from this keto pumpkin bundt cake in an airtight container in the fridge for up to 5 days, bringing slices to room temperature before serving. Individual slices can be frozen for up to three months.
If you can’t find pumpkin pie spice, then you can also make your own by mixing 2 teaspoons cinnamon, ½ teaspoon ginger powder, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.
Now that you have this delicious keto pumpkin bundt cake, there are lots of ways to make it more interesting. We like to sprinkle some powdered sweetener on top, but you could also try a cream cheese icing or brown butter icing glaze.