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Keto as a Way of Life

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Keto Pumpkin Bundt Cake with Orange Glaze & Cream Cheese Filling

A Keto Pumpkin Bundt cake with Orange Glaze and Cream cheese frosting may sound like a mouthfull…. and it is! But for a recipe?

Well, maybe. But here’s how it came about…

The Story

Rebecca had been talking about an idea she had for a cream cheese filled, pumpkin bundt cake for a few days.

I knew that she was creating her initial formula for it in her head; letting it bake, so to speak.

When she finally took to the kitchen to make it happen, I got excited.

I waited eagerly, peeking around the corner from time to time, looking forward to the miracle she was bringing to life.

When it was finally time to taste her cake, I was overjoyed. It was so good, I wanted to keep eating it!

It had all these warm, Autumn spices and it was moist and spongy.

One of the problems I have with Keto cakes is that often, they’re too “Eggy” – to me, they just taste like slightly burned eggs, which is just unpleasant.

This pumpkin cake didn’t have that. What it did have, however, was a spiced, cream cheese filling that pushed the flavor over the top.

Her initial creation, which she made in a loaf pan, was gone after only a few days.

She told me that she wanted to make some tweaks to the recipe and bake another cake.

Honey, please don’t bake any more cake!” ~said no husband ever




The Pumpkin Cake Experiment Continues

Well, who am I to discourage creative genius?! I enthusiastically encouraged her continued experimentation and so she went to work.

This time, she made the cake in a bundt pan. She added the cream cheese filling, adjusted the ingredients a bit and baked it for a little less time than the first cake.

This time, she added an orange flavored glaze to the top, featuring Olive Nation Orange Emulsion (linked below).

We’ve tried other orange extracts before, but Olive Nation is, by far, the best out there. It really captures the essence of the orange flavor without leaving a chemically aftertaste. And that orange flavor in this recipe really enhances and balances well with the flavor of the pumpkin and spices.




Notes on the Ingredients

 The recipe uses ingredients and techniques that most people on Keto will be familiar with.

If you follow the recipe below, you’ll end up with a wonderful Cream Cheese Filled Pumpkin Spice Cake with an Orange Glaze that goes amazingly well with coffee.

Olive Nation Orange Emulsion

An emulsion is a vegetable gum base versus the alcohol base of an extract.

Flavors suspended in an alcohol base will become less prominant when cooked or baked.

Emulsions tend to retain more distinct flavors and that's important when you're balancing mulitple flavors in a recipe.

Confectioners Monkfruit:

Monkfruit is a wonderful, Keto-approved sweetener. Since we discovered it, we’ve started using it in everything that needs sweetness.

Monkfruit sweetener stands up well to the heat of baking, it tastes great and doesn’t have a bad aftertaste. It has no carbs, and actually contains a substance that is reported to help stabilize blood glucose levels.

Amazon is the most reasonably priced and convenient place we've found to purchase it.

Learn More About Sweeteners

Interested in learning a little more about sweeteners and where they rank for Keto?

We put together a handy chart of 55 sweeteners commonly used on the market today. The chart shows you which sweeteners are actually sugar, which ones are bad chemicals or natural, where they land on the Glycemic Index and more.

We also rank each sweetener on the list as Good, Bad, or Ugly for Keto.

 

Click here to read our 55 Sweeteners blog post.

 

Or just click the image to download the chart as a pdf.

Bundt Pan

Do you have one? No?

Well, let me recommend this one by Wilton. Rebecca really likes hers because it does a great job baking, but also because it doesn't stick.

I like it because it's pretty inexpensive compared to other kitchen equipment. Looking at other Bundt pans online, this one is priced right.

It also has 5 stars on Amazon, so I feel even better about recommending it

Thanks for Reading

We hope you enjoy this Keto Pumpkin Bundt Cake with Orange Glaze and Cream Cheese Filling Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at info@ketoginger.com or join us on our Facebook Page where we share and discuss Keto recipes all the time.

We post new recipes and Keto tips weekly, so if you don’t want to miss those, sign up for our weekly Email by clicking HERE.

Keto Pumpkin Bundt Cake w/ Cream Cheese Filling

This Pumpkin Bundt Cake screams holiday season with its hint of orange flavor in the glaze, a creamy filling, and warm spices throughout.

Course Dessert
Cuisine American
Keyword Dessert, Fall, keto, Pumpkin bread
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 16 slices
Calories 166 kcal
Author Rebecca Herchenhahn

Ingredients

Pumpkin Cake

Wet Ingredients for the Cake

Dry Ingredients for the Cake

Cream Cheese Filling

Glaze

Instructions

  1. Preheat oven to 350 degrees

  2. Mix all the wet ingredients for the bread until well combined.

  3. In a separate bowl, mix together all the dry ingredients. Stir until combined.

  4. Slowly add the dry ingredients to the wet ingredients, mixing on low until you have a smooth batter.

  5. Set batter aside and make the cream cheese filling.

  6. Cream the cream cheese using a stand mixer or hand mixture until the cheese is smooth. It helps if your cream cheese is at room temperature.

  7. Slowly add confectioners Swerve until incorporated and smooth.

  8. Add heavy whipping cream and continue to mix until well mixed.

  9. Spray Bundt pan heavily with non stick cooking spray

  10. Pour half the batter into the pan.

  11. Carefully spoon the cream cheese mixture into the middle of the batter, all the way around the bundt pan, being careful to leave room on either side of the cream cheese to fill in with the rest of the batter.

  12. Pour in the rest of the batter evenly around the bundt pan, over the cream cheese filling. Smooth it all out with to get it nice and level.

  13. Bake on 350 degrees for 22-25 minutes, until the toothpick test comes out clean.

  14. While the cake is baking, prepare the glaze by mixing together Confectioners Swerve, Heavy Whipping Cream and Orange Emulsion. Mix until smooth.

  15. When you take the cake out of the oven, let it set for 5-10 minutes in the pan so everything settles. If you turn the cake out too soon, it may fall apart some.

  16. Turn cake out onto a level plate or tray.

  17. Drizzle the top with the glaze, letting it run down the sides of the cake.

  18. Enjoy with coffee!

Recipe Notes

This cake is amazing with coffee! Trust me on that. Go ahead and have a pot of joe ready when this cake gets glazed!

Nutrition Facts
Keto Pumpkin Bundt Cake w/ Cream Cheese Filling
Amount Per Serving (1 slice)
Calories 166 Calories from Fat 186
% Daily Value*
Fat 20.7g32%
Carbohydrates 3.6g1%
Protein 6.4g13%
* Percent Daily Values are based on a 2000 calorie diet.

A few of our readers asked us what we’re using to test our blood for Ketones. We did a bunch of research and found that Keto Mojo (affiliate link) had great reviews. We ordered one and started using it. We’ve been really happy with it, and I have no problem recommending it. It’s far more accurate than the Ketone strips you pee on.

The downside is that the strips themselves are a little pricy, especially if you’re checking your ketones every day. They’re worth it, though, if you want to keep an eye on how certain foods effect your blood and make sure you’re not being knocked out of ketosis by something you’re eating.




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The products on this page may be affiliate links; many of them found on Amazon. If you purchase any of these products through our links, we will receive a small commission from the sale. See our Affiliate Disclaimer for more information.