You already know of my love for all things pumpkin, so pumpkin bundt cakes should come as no surprise in my Thanksgiving holiday line up! Keto baking can be tricky, and I have had my fair share of complete disasters. But then there’s these. These are perfectly moist and delicious little pillows of pumpkin-spiced goodness. Orange extract and zest add an extra layer of warmth to the already perfectly combined flavors of cinnamon, nutmeg, ginger, and cloves. If you’re not Keto you may use the juice of an orange instead of the orange extract, but low carb eaters need to avoid orange juice due to the high sugar content.
1 c. almond flour
2 T coconut flour
¼ c. melted coconut oil
1/3 c. swerve (I used confectioner’s)
1 tsp baking powder
1/3 c. heavy whipping cream
½ c. pumpkin puree (not pumpkin pie filling)
1 ½ tsp vanilla extract
½ tsp orange extract (or juice of 1 orange if not Keto)
1 tsp pumpkin spice blend
1 tsp cinnamon
Pinch of pink salt
Zest of 1 orange (optional)
Preheat oven to 350 and grease bundt pans (muffin or donut pans would work too)
Combine all dry ingredients and whisk together.
Combine all wet ingredients together and mix in with dry. Batter will be a little thick, so you’ll need to spoon it in to your bundt pans.
Bake for anywhere from 15-30 mins depending on what size/type of pan you are using. Mine took closer to 30 mins because the bundt pans were larger than “baby” bundts.
Allow to cool completely on wire rack while you make the icing
2/3 c heavy whipping cream
5 oz cream cheese softened to room temperature
4 T swerve (confectioner’s works best)
1 tsp vanilla extract
1/4 tsp orange extract
½ tsp cinnamon (optional, but I love cinnamon!)
Pinch of pink salt
Add heavy whipping cream to the bowl of a stand mixer with whisk attachment and whisk until soft peaks form. Add in remaining ingredients and whip until light and fluffy. Top the bundts with the icing once they are completely cooled. Store leftovers in the refrigerator.