Keto Chocolate Pumpkin Bundt Cake


A chocolate pumpkin marbled keto cake

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A keto pumpkin bundt cake with a swirl of chocolate cake marbled throughout. Make this cake the centerpiece at your next party this fall.

Marble cakes are really two cakes in one – a pumpkin cake and a chocolate cake. This keto pumpkin cake has a base of spongy pumpkin spice cake with a rich chocolate layer swirled throughout. Top this marvel by drizzling cream cheese frosting on the top and crushed nuts. For a keto dessert to impress, this marbled bundt cake will take centerstage. And to really go all out, bring pumpkin whoopie pies or a keto carrot carrot along with it.

a bite taken out of a slice of bundt cake with a fork on the plate

How to make keto pumpkin bundt cake

  1. Combine wet ingredients for both layers – Butter, sugar free sweetener, eggs and vanilla.
  2. Divide wet ingredients into two bowls, one for the pumpkin cake batter and one for the chocolate cake batter.
  3. Pumpkin layer – Combine dry ingredients for the pumpkin cake – Almond flour, oat fiber, baking powder, salt and pumpkin pie spice. Then add in wet ingredients and canned pumpkin puree.
  4. Chocolate layer – Combine dry ingredients for the chocolate cake – Almond flour, oat fiber, baking powder, salt and cocoa powder. Then add in wet ingredients.
  5. Grease a bundt pan with butter and sprinkle oat fiber all over to help prevent sticking.
  6. Layer it – Add half the pumpkin batter. Followed by all the chocolate cake batter. Then remaining pumpkin batter.
  7. Bake for 50 minutes.
  8. Prepare cream cheese frosting.
  9. Drizzle sugar free frosting all over bundt cake.

close up of a marbled pumpkin and chocolate bundt cake topped with white icing

Keto Chocolate Pumpkin Bundt Cake Recipe Video

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Keto Pumpkin Bundt Cake Ingredients

Sugar Free Cream Cheese Glaze Ingredients

Keto Chocolate Pumpkin Bundt Cake Directions

  • Keto Chocolate Pumpkin Bundt Cake
  • a slice taken out of a cake showing the layers of pumpkin and chocolate on the cake

    Add extra flavor and superfoods

    Create a decant chocolate layer of this bundt cake with hints of cinnamon and turmeric by adding a scoop of Cacao Bliss. I partnered with Earth Echo for this recipe and used their Cacao Bliss to amplify the chocolate layer with a unique spice blend of superfoods. Cacao Bliss is a raw cacao powder that contains superfoods like turmeric, black pepper, cinnamon, lucuma and Himalayan salt.

    I like to use Cacao Bliss in my recipes as a substitute or in addition to cocoa powder. It adds a special flavor to chocolate baked goods and I get the healthy benefits from the superfoods.

    Get 15% off your order of Cacao Bliss when you use my code KETOFOCUS.

    a slice of marbled bundt cake in front of a bag of cacao bliss

    Other toppings and add-ins

    Topping this keto marble bundt cake with cream cheese frosting and crushed nuts created a stunning presentation plus cream cheese pairs perfectly with pumpkin cake. Here are some other ideas you could add to the top of your cake or inside your cake.

    Optional ingredients to add in:

    • Chocolate chips: For additional chocolate, sprinkle in 1 cup of chocolate chips into the pumpkin layer or both layers of your marbled cake.
    • Nuts: Chopped pecans, almonds or walnuts add additional nutty flavor and crunch to your pumpkin cake.


    Topping variations:

    • Powdered sugar-free sweetener: Dust the bundt cake with a thin amount of powdered sweetener for a simple presentation.
    • Sugar free glaze: Make a simple glaze without the cream cheese by adding an additional 2 tablespoons of butter and use extra nut milk or heavy cream to thin out the glaze if needed.
    • Chocolate ganache: Melt chocolate with a teaspoon of butter or coconut oil. Then pour over the top of the low carb bundt cake.
    • Coconut chips: Sprinkle unsweetened coconut flakes on top of the glaze for a hint of coconut flavor and crunch.
    a bundt cake on a white cake stand with icing dripping down and nuts sprinkled all over

    Oat fiber in keto baking

    Oat fiber is added to the recipe to create a bakery style cake texture and to help absorb moisture from the eggs.

    Oat fiber is a zero carb keto flour used in conjunction with almond flour to improve the texture of baked goods. It comes from the husks of oats and is not the same thing as oat flour (which is finely ground oats).

    Storage information

    Store the keto bundt cake in refrigerator if making this ahead of time. Wrap (unfrosted) in plastic wrap to prevent moisture loss.

    The frosting can be made up ahead of time and stored in an air tight container in the refrigerator. Before serving the cake, let the cream cheese glaze sit at room temperature for 30 minutes before drizzling down the cake.

    This cake can be frozen although the texture and flavor may vary. To freeze, wrap the unfrosted cake in plastic wrap and store in a freezer safe bag or wrapped in aluminum foil.

    Keto Chocolate Pumpkin Bundt Cake: FAQS

    Is pumpkin keto?

    Yes, you can fit pumpkin into the keto diet if you consume it in smaller quantities. 1/2 cup of pumpkin puree has 7 grams of net carbs.

    How long do I cook this cake if I cut the ingredients in half?

    For a smaller keto bundt cake, cut the ingredients in half and bake at 350 degrees for about 30-35 minutes.

    Nutritional information & Macros

    Nutrition Information

    Keto Chocolate Pumpkin Bundt Cake

    Servings: 12

    Amount Per Serving
    Calories 442
    Fat 41.3g
    Protein 8.9g
    Total Carbs 16.4g
    Net Carbs 5.4g

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    1. Is there a gluten free alternative to the oat fiber? One article I read suggested quinoa flakes. Not sure how that would work, though.

      1. Oat fiber is naturally gluten free since oats are not wheat. The brand I linked to doesn’t state that it’s gluten free but there are others that do state this on the package.

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