It hit me the first cool morning of October. I stood in the kitchen, barefoot on chilly tile, craving something warm, spicy, and comforting. Not soup. Not coffee. Cake. A soft, sweet slice of pumpkin spice cake with creamy icing. The kind of dessert that says, “Yes, it’s fall, and yes, we’re celebrating.” That’s how this Keto Pumpkin Bundt Cake came to life.
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Why You’ll Love This Keto Pumpkin Bundt Cake
This cake is fall in every bite. It’s full of cozy pumpkin flavor, warm spices, and just the right amount of sweetness. The texture? Soft and tender. The cream cheese icing adds a silky finish that melts into every slice.
Even better, it’s low-carb and keto-friendly, with just 4g net carbs per serving. If you’re looking for an easy dessert that fits your keto lifestyle and still feels festive, this one delivers. You don’t need fancy tools or techniques either—just a bowl, a whisk, and a bundt pan.
Ingredients You’ll Need
For the Cake
- 2½ cups almond flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup melted coconut oil
- 1½ cups granular erythritol sweetener
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup canned pumpkin (unsweetened, not pumpkin pie filling)
For the Cream Cheese Icing
- 1 tbsp softened butter
- 3½ oz full-fat softened cream cheese
- ½ cup powdered erythritol sweetener
- 2 tbsp heavy cream
- ¼ tsp vanilla extract
How to Make Keto Pumpkin Bundt Cake
Preheat oven to 350°F. Lightly grease a 10-cup silicone bundt pan. This helps the cake release easily later.
Mix dry ingredients: In a medium bowl, whisk almond flour, pumpkin spice, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate large bowl, beat together coconut oil, erythritol, vanilla, eggs, and pumpkin until smooth.
Add dry to wet: Slowly mix dry ingredients into the wet mixture, about ½ cup at a time. Stir gently but thoroughly.
Fill the pan: Spoon the batter into the bundt pan and smooth the top. Cover the center hole with parchment to prevent browning.
Bake for 45–55 minutes: The top should be slightly firm, and a toothpick should come out clean.
Cool: Let the cake rest in the pan for 20–30 minutes before inverting it onto a plate to cool fully.
Make the icing: Beat together cream cheese, butter, powdered erythritol, cream, and vanilla. Drizzle or pipe it over the cooled cake.
Slice and serve: Enjoy each creamy, spiced bite.
Baking Tips & Substitutions
Best Pan to Use
Silicone bundt pans are a lifesaver. They help prevent sticking and make the cake easier to release. If you use a metal pan, grease it well and let the cake cool completely before removing.
Spice & Sweetener Swaps
Run out of pumpkin pie spice? Make your own with 2 tsp cinnamon, ½ tsp ground ginger, ½ tsp nutmeg, and a pinch of cloves.
Not a fan of erythritol’s aftertaste? Try allulose—it’s gentle on flavor and keto-friendly.
Dairy-Free Option
Need a lactose-free twist? Swap the cream cheese with a dairy-free version or even a mix of lactose-free cream cheese and sour cream. It’ll still whip up creamy and smooth.
Storage Instructions
Store leftovers in an airtight container in the fridge. It stays fresh for up to 5 days. If you like it warm, you can microwave slices for about 10–15 seconds. Just enough to soften that icing again.
Nutrition Breakdown (Per Serving)
- Calories: 284
- Net Carbs: 4g
- Total Carbs: 7g
- Protein: 7g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 262mg
- Fiber: 3g
- Sugar: 2g
Note: Nutritional values are estimated based on common ingredients.
Keto Pumpkin Bundt Cake Recipe Card
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Keto Pumpkin Bundt Cake – Moist & Irresistible Fall Dessert
- Total Time: 1 hour 7 minutes
- Yield: 12
Description
A low-carb, moist, pumpkin spice cake with cream cheese icing, perfect for fall or holidays.
Ingredients
**For the Cake**
2½ cups almond flour
1 tbsp pumpkin pie spice
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup melted coconut oil
1½ cups granular erythritol sweetener
2 tsp vanilla extract
3 large eggs
1 cup canned pumpkin (unsweetened, not pumpkin pie filling)
**For the Cream Cheese Icing**
1 tbsp softened butter
3½ oz full-fat softened cream cheese
½ cup powdered erythritol sweetener
2 tbsp heavy cream
¼ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (177°C) and grease a 10-cup silicone bundt pan.
2. In a bowl, whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In another bowl, beat coconut oil, erythritol, vanilla, eggs, and pumpkin until smooth.
4. Slowly beat dry mixture into wet mixture, ½ cup at a time.
5. Spoon batter into pan, smooth top, cover opening with parchment paper.
6. Bake 45–55 mins until a toothpick comes out clean and top is slightly firm.
7. Cool in pan 20–30 mins, then invert onto a plate to finish cooling.
8. Mix icing ingredients, drizzle or pipe over cooled cake.
9. Slice and serve.
Notes
Make your own pumpkin pie spice: 2 tsp cinnamon, ½ tsp ground ginger, ½ tsp nutmeg, ⅛ tsp ground cloves.
Use parchment paper to cover bundt opening during baking to prevent burning.
Greasing a non-silicone bundt pan and letting it cool longer helps with cake removal.
Icing can be made with lactose-free cream cheese and sour cream for dairy-intolerant diets.
Substitutions: allulose sweetener avoids aftertaste; 4 tsp baking powder can be used to avoid baking soda flavor.
- Prep Time: 12 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Sugar: 2g
- Sodium: 262mg
- Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
More Such Recipes
Love pumpkin season like I do? Try this chewy maple pumpkin cookies with fall spices or make a cozy batch of easy pumpkin coffee cake for cozy mornings. For creamy comfort, check out my rich and creamy pumpkin magic custard cake or this mini keto crustless pumpkin pie recipe.
FAQ About Keto Pumpkin Bundt Cake
Can I make this ahead of time?
Yes, you can! Bake the cake a day before and store it (un-iced) in the fridge. Add the icing just before serving for the freshest taste and texture.
What can I use instead of erythritol?
You can swap in allulose or a monk fruit blend. Both work well and avoid the cooling aftertaste some folks notice with erythritol.
Why did my bundt cake stick to the pan?
Bundt cakes love to cling to the curves! Grease your pan really well, especially if it’s not silicone. Let the cake cool at least 20 minutes before removing—it helps it firm up and release better.
Final Thoughts
This Keto Pumpkin Bundt Cake brings everything I love about fall baking—warmth, spice, and sweetness—without the sugar crash. It’s simple enough for a weekday and special enough for holidays. If you give it a try, I’d love to hear how it turned out. Drop a comment, leave a review, or share it with your fellow pumpkin lovers!
Find more ideas or share your version on Pinterest or on Facebook. I always love seeing your creations.