Keto Paleo Pumpkin Bundt Cake Recipe
A moist and crumbly pumpkin cake that's gluten free, dairy free and sugar free!
Servings 10 slices
Preheat the oven to 180C/350F.
Mix all of the dry ingredients into a large bowl. Once mixed, add all of the wet ingredients to the same bowl and mix again. You should have a not so thick batter, kind of like porridge.
Spray or brush some oil all over the bundt mold. Pour the bundt cake batter inside the bundt mold and spread it out evenly.
Place in the oven and bake for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Take it out of the oven, flip onto a cooling rack and remove the mold. Cool completely before putting the icing on.
Dairy Free Icing
Mix all of the icing ingredients together in a small bowl.
Pour all over the cake once cooled. Top with some pumpkin seeds, almond slices and cinnamon powder.
Note 1: Instead of 1/2 cup of erythritol and stevia, you can substitute for 1/2 cup of Lakanto Golden Sweetener or Sukrin Gold. For paleo, switch to a sweetener of your choice. Coconut sugar or maple sugar are some options.
This cake will stay fresh in the fridge for about 5 days. It can be frozen for up to 3 months and thawed when ready to eat.
Serving: 1slice | Calories: 328kcal | Carbohydrates: 9.52g | Protein: 7.81g | Fat: 29.91g | Saturated Fat: 11.71g | Polyunsaturated Fat: 0.51g | Monounsaturated Fat: 1.14g | Cholesterol: 37mg | Sodium: 25mg | Potassium: 28mg | Fiber: 4.8g | Sugar: 2.14g | NET CARBS: 4.72g