Here we go, friends! Kids are back in school, leaves are starting to turn, and pumpkin spice recipes abound. And I am climbing aboard that train as fast as I can, because I do love pumpkin. This pumpkin caramel bundt cake is a delicious low carb way to kick of the autumnal season.
- 2 1/2 cups almond flour
- 1/2 cup coconut four
- Sweetener equivalent to 2/3 cup sugar
- 1/3 cup unflavored whey protein powder
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp ginger
- 1/4 tsp cloves
- 1 1/2 cups pumpkin puree
- 4 large eggs
- 1/4 cup melted butter
- 1/2 to 2/3 cup water
- 1 tsp vanilla extract
- 1/4 cup butter
- 1 tsp molasses (for color and flavor)
- 1/2 cup powdered Swerve Sweetener or similar*
- 1/2 tsp caramel flavour
- 2 tbsp whipping cream
- Preheat oven to 325F and grease a 9-inch bundt pan very well.
- In a large bowl, whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
- Stir in pumpkin puree, eggs, butter, 1/2 cup water, and vanilla extract. If your puree is very water, you probably won’t have to add more water. If it is thicker, add enough water to make the batter spreadable (it should not be so thin as to be pourable).
- Transfer batter to prepared bundt pan and bake 55 to 60 minutes, or until cake is set and a tester inserted in center comes out clean. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
- Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.
*Please note that the glaze on this cake depends on a powdered erythritol sweetener for the proper consistency. Erythritol contains carbs but studies show that for most people, those carbs don’t affect blood sugar. If you need to count the total carbs, please add the erythritol grams listed at the bottom of the nutritional information.