This keto pumpkin cake is soft and moist but not gooey, has a firm texture but is not dense. These are all the qualities of a great bundt cake. This one is full of fall flavors and is delicious!
Why this cake is just so good....
- This is an easy cake to make. No mixer is required, just two mixing bowls.
- I like to keep this cake in the refrigerator since it will stay fresh for up to a week. It also freezes beautifully for up to 3 months.
- This may be a simple cake but it is rich in flavor and we can enjoy it without a frosting, just a light dusting of powdered sugar. If you love cakes with frostings or glazes, try my Keto Chocolate Pumpkin Bread with Pumpkin glaze. It is sweet, rich and yummy!
- This recipe uses a combination of almond and coconut flour. I find using different gluten free flours gives baked good a nice texture.
- I'm using a combination of sugar substitutes as well for a different reason. The Allulose helps give the cake a soft texture and combines nicely with the Swerve brown sugar.
- Eggs give the cake a good rise. Use room temperature ones. Or put them in a bowl of warm water for 5 minutes or so.
- There is no butter or oil in this recipe. The sour cream is a delicious addition, making for a moist cake.
Step by Step Directions
- Sift the dry ingredients, except the sugar substitute. Combine together in a bowl.
- Whisk the sugar and eggs in a large bowl. Add in the pumpkin, vanilla and sour cream. Stir well to mix together but don't over mix the batter.
- Mix the dry ingredients into the pumpkin batter and stir to combine.
- Spoon batter into bundt pan that has been sprayed with non stick baking spray.
- Bake in a preheated 350°F oven for 45 minutes. Test with toothpick or wooden skewer.
- Cool in pan for 15 minutes and then turn upside down onto a rack to cool completely.
- A light dusting of sugar free powdered sugar is a perfect finish!
- Always sift gluten free flours. They stay fresher in the refrigerator or freezer and tend to get lumpy. Sifting will help ensure you will get an accurate measurement.
- Use a wooden skewer if you have one to test the cake. If not, make sure to insert the toothpick as far down as you can to check the center of the cake for doneness.
- Let the cake fully cool before you serve it. Low carb and keto cakes made with almond flours set up much better if they are served at least a few hours after it's cooled. They also cut more easily without crumbling as well. The next day is even better.
How to keep a bundt cake from sticking?
- A non stick finish on the pan helps the pan from sticking. Spray right before you pour in the batter. The oils don't need to sit and drip down the pan while you make the cake.
- Using a bundt pan without an intricate design makes the cake easier to get out.
- Even so, I highly recommend that you spray your pan with non stick baking spray.
- I swear by Wilton's Bake Ease. I have never had a problem with cakes sticking since I started using this product.
- Don't let the cake fully cool in the pan or it will be hard to remove.
- If by chance the cake has cooled, turn it upside down, drape a kitchen towel that is soaked (and wrung out) with hot water. Let it sit for 10 minutes or so and try gently tapping the pan on the counter and that does usually help.
- If worse comes to worse, you can cut the cake right from the pan. Don't use an overly sharp knife so you don't scratch the interior lining of the pan.
- King Arthur's baking site also has some tips for bundt cakes.
If you love cake for dessert, try this other delicious recipes:
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This keto pumpkin cake is soft and moist but not gooey, has a firm texture but is not dense. These are all the quantities of a great bundt cake. This one is full of fall flavors and is delicious!
- 2 cups sifted almond flour
- ¼ cup sifted coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ¼ cups Allulose *
- ¼ cup brown sugar substitute *
- 4 eggs, room temperature
- 1 cup pure pumpkin puree
- ½ cup sour cream
- 1 teaspoon vanilla extract
- Topping- ¼ cup sugar free powdered sugar
- Preheat oven to 350°F. Spray bundt pan with non stick cooking spray right before you pour the batter in the pan.
- Whisk eggs and sugar substitute together until fully mixed.
- Stir in the pumpkin, sour cream and vanilla.
- Sift together the dry ingredients in small bowl. Stir into the pumpkin mixture and mix well but don't beat it or over mix.
- Pour batter into the prepared pan. Gently tap pan on counter and smooth the top of batter.
- Bake for 45 minutes and test the cake with a toothpick * for doneness. If there are wet crumbs, continue to bake for another 5 minutes and test again.
- If cake is browning too quickly, turn oven down to 325°F. The baking time may be increased 5-10 minutes.
*Room temperature dairy and eggs improve the texture of the cake.
*Always sift gluten free flours. They should be stored in the refrigerator or freezer and get lumpy. Sifting gives you better measurements.
*Don't spray the pan until right before you pour in the batter.
*If you have a long wooden skewer, use that to test the cake instead of a toothpick. If you only have toothpick, insert it as far down as you can to make sure cake is not wet in the center.
*The cake is best served at least 4 hours after it's been made; the next day is even better.
Keywords: low carb cake, sugar free baked good