Keto Chocolate Pumpkin Bundt 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!"

Key Ingredient

Pumpkin Puree

– unsalted butter, softened – sugar free sweetener – eggs – vanilla extract – almond flour, divided – oat fiber, divided – baking powder, divided – pumpkin pie spice – salt, divided – pumpkin puree – unsweetened cocoa powder – bundt cake pan

Keto Pumpkin Bundt Cake Ingredients

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– cream cheese, softened – butter, softened – powdered sugar free sweetener – nut milk or heavy cream

Sugar Free Cream Cheese Glaze Ingredients

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Keto Chocolate Pumpkin Bundt Cake Recipe

Yield

12 Servings

PROTEIN

8.9g

Time

70 Minutes

TOTAL CARBS

16.4g

1. 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.

Prepare bundt cake pan

2. 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.

Combine wet ingredients for bundt cake

3. 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.

Pumpkin layer: dry ingredients

4. 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.

Pumpkin layer: wet ingredients

5. In a medium bowl, add remaining almond flour, oat fiber, baking powder and salt. Along with cocoa powder. Mix until combined.

Chocolate layer: dry ingredients

6. To the dry ingredients for the chocolate layer, add remaining wet ingredient batter from step 2. Mix with electric mixer until combined. Set aside.

Chocolate layer: wet ingredients

7. 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.

Marble cake layers

8. 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.

Bake

9. 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.

Cream cheese glaze

10. 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.

Drizzle glaze

Visit KetoFocus for more Tips and Notes on making the BEST Keto Chocolate Pumpkin Bundt Cake!

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Enjoy!

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