Pumpkin Caramel Bundt Cake

Pumpkin Caramel Bundt Cake 

Yield :1 cake
serving Size :1/16th of cake

All the best flavors of fall in this delicious low carb Pumpkin Caramel Bundt Cake with a sugar-free caramel glaze. Grain-free and keto friendly.

Ingredients 

Cake:

• 2 1/2 cups Almond flour 
• 1/2 cup coconut flour 
• 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
• 4 eggs
• 1/4 cup of butter
• 1/2 to 2/3 cup water
• 1 tsp vanilla extract 

Glaze:

• 1/4 cup butter 
• 1 tsp molasses (for color and flavor)
• 1/2 cup powdered swerve sweetener or similar
• 1/2  tsp caramel flavor 
• 2 tbsp whipping cream 
• 1/4 cup of chopped pecans (optional)  

Instructions 

1. Preheat oven to 325F and grease a 9-inch bundt pan very well
2. In a large bowl whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
3. Stir in pumpkin puree, eggs, butter, 1/2 cup water, and vanilla extract. If your puree is very watery, you probably wont 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 pour-able) 
4. 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 
5. Glaze:
6. in a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
7. Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.

Notes:

Serves 16. Each serving has 5.21g NET CARBS.

Food energy: 212kcal Total fat: 16.47g Calories from fat: 148 Cholesterol: 65mg carbohydrate: 9.19g Total dietary fiber: 3.98g Protein: 7.61g Erythritol: 7.5g

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