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    Home » Desserts

    Author: Emily Krill | Published: Oct 8, 2018 | Modified: Sep 30, 2021

    Keto Pumpkin Bundt Cake

    Jump to Recipe

    These little Keto Pumpkin Bundt Cakes just feel like Fall. And each serving has just 5g net carbs.

    Low Carb Keto Mini Pumpkin Bundt Cakes

    Well, it’s October now, and the pumpkin recipes are coming on fast and furious.

    So I thought I’d try something new today and make some mini Keto Pumpkin Bundt Cakes. Bundt cakes have always kind of spooked me though. I’ve been scared to death that the cakes wouldn’t release from the pan properly.

    It sounds silly, but bundt cake anxiety is very real!

    Low Carb Keto Pumpkin Mini Bundt Cakes
    But I needn’t have worried.

    I made a batch of mini bundt cakes this morning and they all came out of the pan beautifully. And all I used was a little shortening to grease the pan. Phew!

    These Keto Pumpkin Bundt Cakes are super delicious.

    I based the recipe on a great Keto Pumpkin Cream Cheese Pound Cake that I found on Fit to Serve Group. It’s a moist and tasty pumpkin treat with just 5g net carbs per mini bundt cake. Not too bad for a lovely little pumpkin cake.

    So just take a deep breath, and trust in the mightly cake releasing power of shortening.

    Print

    Keto Pumpkin Mini Bundt Cakes

    Low Carb Keto Pumpkin Mini Bundt Cakes
    Print Recipe

    ★★★★★

    4.5 from 2 reviews

    These low carb keto pumpkin mini bundt cakes just feel like Fall.

    • Author: Emily Krill
    • Prep Time: 10
    • Cook Time: 25
    • Total Time: 35 minutes
    • Yield: 8 slices 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Scale

    Bundt Cakes:

    Spectrum or equivalent vegetable shortening

    1 ½ cup super fine almond flour*

    1 ½ tablespoons ground cinnamon

    1 tablespoon gingerbread or pumpkin pie spice mix

    1 ½ teaspoons baking powder

    ¼ teaspoon salt

    ½ cup butter, softened

    4 oz cream cheese, softened

    ¾ cup Swerve or equivalent granulated sweetener

    ¼ cup Swerve Brown or equivalent brown sugar substitute

    1 teaspoon vanilla extract

    ½ cup canned pumpkin puree

    3 large eggs

    Icing:

    ½ cup Confectioner's Swerve or equivalent powdered sweetener

    ¼ cup heavy whipping cream

    Instructions

    1.  Preheat oven to 350 degrees F and generously grease the wells of a mini bundt cake pan.  Make sure to get shortening into all the cracks.

    2.  In a medium sized bowl, sift together almond flour, cinnamon, spice mix, baking powder and salt.  

    3.  In a large bowl, mix together butter, both sweeteners and cream cheese with an electric mixer until light and fluffy, 2-3 minutes.

    4.  Quickly mix in pumpkin.

    5.  Mix in eggs, one at a time, alternating with dry ingredients until everything is fully combined.

    6.  Pour batter into the wells of the mini bundt cake pan.  The batter will rise so leave some room at the top of the wells.

    7.  Bake for 20-25 minutes until a toothpick in the middle comes out clean.

    8.  Cool in the pan for 10 minutes.

    9.  Take a cooling rack and place it on top of the mini bundt cake pan.  Hold the two together and flip them over to release the cakes from the pan.  

    10.  Allow to cool for another 30 minutes before icing.

    11.  Mix together icing ingredients until smooth.  Drizzle icing on top of the mini bundt cakes.

    Notes

    To make a full sized 10 inch bundt cake, double the recipe and bake for 45-60 minutes until a toothpick comes out clean.

    *If you take these cakes to a party, make sure to clearly mark that they contain nuts.  Most people don’t expect a cake to use almond flour, so people with nut allergies might inadvertently eat them. 

    Nutrition

    • Calories: 337
    • Fat: 31
    • Carbohydrates: 9
    • Fiber: 4
    • Protein: 8

    Keywords: low carb bundt cake, keto bundt cake, pumpkin bundt cake

    If you liked this low carb pumpkin recipe, then you might like my recipes for Pumpkin Waffles, Pumpkin Pie or Pumpkin Cheesecake.

    Pinterest Pin for Pumpkin Mini Bundt Cakes

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    Reader Interactions

    Comments

    1. BA says

      October 23, 2021 at 2:58 pm

      Only 1 casualty unmolding the Bundt cakes 😏 but the flavor of these cakes is oh so autumn and sooooo delish!!! Will make during the holidays. Thanks for sharing!!

      Reply
      • EmilyKrill says

        October 23, 2021 at 3:19 pm

        Great! So glad you liked them. They really do taste like Fall. You might also like these pumpkin waffles that I make. You mix the ingredients up in a blender and the recipe takes less than 10 minutes. They are also very autumny.
        https://www.resolutioneats.com/blog/low-carb-pumpkin-waffles/

        Reply
    2. Darla A says

      November 16, 2019 at 2:52 pm

      So I made this using fresh roasted pumpkin and freshly grated ginger (instead of ground). It is super moist. Only suggestion I would make is to cut cinnamon in half or a third. It overpowers all the other flavors.

      ★★★★

      Reply
    3. EmilyKrill says

      November 18, 2018 at 7:04 pm

      Oh no! It goes in with the butter and cream cheese. Sorry, I just spaced on that one. Thank you so much for letting me know.

      Reply
    4. Bobbie Fletcher says

      November 18, 2018 at 3:37 pm

      Has all my ingredients together and then I start adding stuff where it goes but there is nothing that tells you when to add the brown sugar or the granulated sugar that I just spent a fortune on the swerve or do I just add the stuff that's not listed in the directions into the dry flour mixture

      Reply
    5. Julie says

      October 25, 2018 at 3:40 pm

      I doubled the recipe and made a whole bundt cake and it was delicious. No problems unmolding it either. LOL

      ★★★★★

      Reply
      • EmilyKrill says

        October 25, 2018 at 9:20 pm

        Sweet. Glad it went off without a hitch.

        Reply

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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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