Keto Chocolate Pumpkin Bundt Cake
A chocolate pumpkin marbled keto cake
A keto pumpkin bundt cake with a swirl of chocolate cake marbled throughout. Make this cake the centerpiece at your next party this fall.
12
Servings
442
Calories
41.3g
Fat
8.9g
Protein
5.4g
Net Carb
16.4g
Total Carbs
Marble cakes are really two cakes in one – a pumpkin cake and a chocolate cake. This keto pumpkin cake has a base of spongy pumpkin spice cake with a rich chocolate layer swirled throughout. Top this marvel by drizzling cream cheese frosting on the top and crushed nuts. For a keto dessert to impress, this marbled bundt cake will take centerstage. And to really go all out, bring pumpkin whoopie pies or a keto carrot carrot along with it.
How to make keto pumpkin bundt cake
- Combine wet ingredients for both layers – Butter, sugar free sweetener, eggs and vanilla.
- Divide wet ingredients into two bowls, one for the pumpkin cake batter and one for the chocolate cake batter.
- Pumpkin layer – Combine dry ingredients for the pumpkin cake – Almond flour, oat fiber, baking powder, salt and pumpkin pie spice. Then add in wet ingredients and canned pumpkin puree.
- Chocolate layer – Combine dry ingredients for the chocolate cake – Almond flour, oat fiber, baking powder, salt and cocoa powder. Then add in wet ingredients.
- Grease a bundt pan with butter and sprinkle oat fiber all over to help prevent sticking.
- Layer it – Add half the pumpkin batter. Followed by all the chocolate cake batter. Then remaining pumpkin batter.
- Bake for 50 minutes.
- Prepare cream cheese frosting.
- Drizzle sugar free frosting all over bundt cake.
Keto Chocolate Pumpkin Bundt Cake Recipe Video
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Keto Pumpkin Bundt Cake Ingredients
1 1/2 cups unsalted butter, softened
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1 1/2 cups sugar free sweetener
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4 eggs
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2 teaspoon vanilla extract
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3 cups almond flour, divided
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1/2 cup oat fiber, divided
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2 teaspoons baking powder, divided
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1 teaspoon pumpkin pie spice
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1 teaspoon salt, divided
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1 cup pumpkin puree
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1/2 cup unsweetened cocoa powder
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bundt cake pan
Sugar Free Cream Cheese Glaze Ingredients
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4 oz cream cheese, softened
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2 tablespoons butter, softened
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1/3 cup powdered sugar free sweetener
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2-3 tablespoons nut milk or heavy cream
Keto Chocolate Pumpkin Bundt Cake Directions
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Prepare bundt cake pan
To a 9-inch bundt cake pan, coat the inside with a thin layer of butter. Using a mesh strainer, dust a small amount of oat fiber over the butter to coat. Set aside. Preheat oven to 350 degrees.
Ingredients
- Bundt Pan
- Butter
- Oat fiber
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Combine wet ingredients for bundt cake
To a large bowl, cream together softened butter and sweetener. Mix with an electric mixer until fluffy and smooth (2-3 minutes). Add eggs one at a time. Then stir in vanilla. Set aside.
Ingredients
- Unsalted butter (softened)
- Sugar free sweetener
- Eggs
- Vanilla extract
Quick Tip
Since you will divide the wet ingredients between the two layers, it's best to weigh your bowl before and after adding the wet ingredients, then divide by 2 to find how how much to add to each layer. You can always eyeball too if you don't have a scale. -
Pumpkin layer: dry ingredients
In a medium bowl, add 2 cups almond flour, 1/4 cup oat fiber, 1 teaspoon baking powder, 1/2 teaspoon salt and pumpkin pie spice. Mix until combined.
Ingredients
- Almond flour
- Oat fiber
- Baking powder
- Salt
- Pumpkin spice
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Pumpkin layer: wet ingredients
To the dry ingredients, add half of the wet ingredient batter from step 2 and pumpkin puree. Mix with electric mixer until combined. Set aside.
Ingredients
- Half of wet ingredients (step 2)
- Pumpkin puree
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Chocolate layer: dry ingredients
In a medium bowl, add remaining almond flour, oat fiber, baking powder and salt. Along with cocoa powder. Mix until combined.
Ingredients
- Almond flour
- Oat fiber
- Baking powder
- Salt
- Cocoa powder
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Chocolate layer: wet ingredients
To the dry ingredients for the chocolate layer, add remaining wet ingredient batter from step 2. Mix with electric mixer until combined. Set aside.
Quick Tip
Mixture will be thick like brownie batter. -
Marble cake layers
To the prepared bundt pan, add 1/2 pumpkin cake batter. Smooth out with a spatula. Top with all of the chocolate cake batter. Smooth out again with spatula. Add remaining pumpkin batter. Spread to an even layer with the spatula.
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Bake
Bake at 350 degrees for 50-55 minutes or until a knife comes out clean when inserted into the center of the cake. Loosen the edges with a knife. Let cool for several minutes (5-10). Then place a wire rack on top of the bundt cake and flip over to pop our the cake from the pan.
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Cream cheese glaze
While cake is cooling, prepare the cream cheese glaze. To a medium bowl, mix together softened cream cheese with butter. Once fluffy, add sugar free powdered sweetener. Mix to combine. Add 2-3 tablespoons of nut milk or heavy cream.
Ingredients
- Cream cheese (softened)
- Butter (softened)
- Sugar free sweetener (powdered)
- Nut milk or cream
Quick Tip
Start with a small amount of milk, then add more in order to get a thinner consistency that will drip down the cake when pour it on top. Nut milk works better than cream for this. -
Drizzle glaze
Spoon cream cheese frosting on the top of the bundt cake. Using the back of the spoon push the glaze over the edge to drip down the sides. Top with crushed pecans if desired.
Is there a gluten free alternative to the oat fiber? One article I read suggested quinoa flakes. Not sure how that would work, though.
Oat fiber is naturally gluten free since oats are not wheat. The brand I linked to doesn’t state that it’s gluten free but there are others that do state this on the package.