Angela Roberts of the Spinach Tiger blog and keto bakery shares a recipe for gluten-free, grain-free sugar free Pumpkin Bundt Cake with Cheesecake Filling. (see recipe below) For more recipes, the blog, and for more information about The Spinach Tiger Keto Bakery, visit www.spinachtiger.com. Follow her on Instagram: @SpinachTiger
Keto Cream Cheese Pumpkin Bundt Cake (Grain Free, Gluten Free)
INGREDIENTS:
Bundt Pan
Butter for Bundt Pan
Preheat oven to 350 degrees F.
Cream Cheese Filling
12 ounces cream cheese, room temperature
1/4 cup sour cream (60 grams)
1/2 cup Swerve Confectioner’s Sweetener (powdered erythritol) or your choice sweetener
1 egg
1/2 teaspoon vanilla extract or maple extract
pinch salt
Pumpkin Cake
Dry Ingredients:
2 3/4 cups blanched almond flour (260 grams)
2 tablespoons coconut flour (28 grams)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 cup Swerve granulated (or your choice powdered erythritol)
2 tablespoons pumpkin pie spice
Pumpkin Cake Wet Ingredients:
5 extra large eggs (or 6 small ones)
1/2 cup avocado oil
1 tablespoon sour cream
3/4 cup pumpkin puree
1 teaspoon vanilla
Vanilla Glaze:
1 1/2 cups Swerve Confectioner’s Sweetener
1/4 cup water (more if needed)
1/2 teaspoon vanilla
INSTRUCTIONS
Prepare Bundt pan, rubbing every part with butter. Freeze pan, while assembling ingredients.
Cream Cheese Filling Instructions:
Mix ingredients in blender. Set aside.
Dry Cake Instructions: Whisk all dry ingredients in bowl. Set Aside.
Wet Ingredients:
Using a stand mixer or hand mixer, add eggs to bowl. Mix until very well blended about two minutes. Slowly stream in avocado oil. Mix pumpkin puree and sour cream together and add to batter. Add vanilla. Add dry mix until just mixed. Don’t over-mix. Mixture will be thick. Add 1/3 of this to bundt pan. Smooth out. Pour cream cheese mixture evenly over cake batter. Finish with rest of batter. Smooth out with an off-set spatula. Bake for 35 to 45 minutes or until a meat thermometer reads at least 205 degrees F. You don’t want to exceed 210 F. Check at 35 minutes. Cover with foil if it’s browning too much. Once out of oven, cool in the pan for 15 minutes. Use a butter knife and go around the cake to make sure there is nothing sticking. Turn cake over onto cake plate using a cardboard template as shown in video. Cool cake completely before glazing. This takes about an hour.
Vanilla Glaze: Mix all glaze ingredients with a fork or mini whisk. If it’s too thick, add more water a tablespoon at a time. If it’s too thin, add more confectioner’s sweetener. Using a spoon, drizzle over cake.
