Sugar Free Low Carb Keto Chocolate Pumpkin Bundt Cake

This Sugar Free Low Carb Chocolate Pumpkin Bundt Cake combines rich chocolate, pumpkin puree, and warm pumpkin pie spice. Finish it with an optional sugar free chocolate ganache for an extra chocolatey treat!

Sugar Free Low Carb Chocolate Pumpkin Cake

This recipe started with my Crock Pot Chocolate Pumpkin Cake, which originally included applesauce. I adapted it for the oven, removed the applesauce, and made a lower carb version using sunflower seed meal. 

Baked in a bundt pan, it’s a lovely dessert for fall gatherings, Thanksgiving, or anytime you’re craving chocolate and pumpkin together.

Each slice has 7 grams of net carbs before the optional ganache, with 14 servings per cake.

While this may be higher in total carbs for someone following a keto diet, it could still be enjoyed on a special occasion. 

What Ingredients Do You Need for This Low Carb Pumpkin Bundt Cake?

You’ll find the exact measurements in the recipe card below, but here’s what goes into this chocolate pumpkin cake and a few helpful tips before you begin.

Sunflower seed meal: This is the flour used in this recipe. Choose finely ground sunflower seed meal for a more even cake texture. This version is made without almond flour or coconut flour.

Unsweetened cocoa powder: Cocoa gives the cake its chocolate flavor without adding the sugar found in sweetened cocoa mixes.

Baking soda and baking powder: You need both for this recipe. Check that they’re fresh before baking.

Salt: A small amount balances the sweetness and chocolate flavor.

Granulated allulose and liquid stevia: This recipe uses a combination of sweeteners. The allulose provides bulk, while the pumpkin and chocolate liquid stevia add sweetness and flavor.

Pumpkin pie spice: This adds those familiar fall flavors, including cinnamon. You can use a purchased blend or my homemade pumpkin pie spice.

Softened butter: Let the butter soften enough to blend easily with the other wet ingredients.

Pumpkin puree: Use plain pumpkin puree, rather than sweetened pumpkin pie filling.

Nonfat Greek yogurt and eggs: These help bring the batter together. For easier mixing, take the chill off the yogurt and eggs before starting.

How Many Carbs, Calories, and Grams of Protein Are in Each Slice?

Cut the cake into 14 servings. Based on the nutrition information in the recipe card, each serving contains:

• 256 calories
• 12 grams total carbohydrates
• 5 grams fiber
• 7 grams net carbs
• 8 grams protein
• 22 grams fat

The net carbs are calculated by subtracting the fiber from the total carbohydrates: 12 minus 5 equals 7 grams net carbs.

These macros do not include the optional chocolate ganache. If you add it, include the nutrition from your chocolate chips and heavy cream when calculating your serving.

Why Use Pumpkin Puree Instead of Applesauce?

My original Crock Pot chocolate pumpkin cake included both pumpkin and applesauce. For this oven-baked adaptation, I removed the applesauce and adjusted the ingredients to create a lower carb bundt cake.

This version uses one cup of pumpkin puree along with Greek yogurt and butter. Follow these amounts for this recipe; adding the applesauce back would change the moisture, carbs, and consistency of the batter.

Pumpkin pie filling also isn’t a substitute for pumpkin puree here. It contains added ingredients, including sweetener, that would change the recipe.

Which Sweetener Works Best in This Chocolate Pumpkin Cake?

For this recipe, use the combination of granulated allulose, pumpkin liquid stevia, and chocolate liquid stevia listed in the recipe card.

The liquid stevia is concentrated, so it isn’t interchangeable by volume with a granulated sweetener. Leaving it out will also reduce the sweetness of the cake.

If you want to try another sweetener, check its conversion information first. Different sweeteners vary in sweetness and can affect the finished texture, so I can’t promise the same results with an untested substitution.

How Do You Make Sugar Free Chocolate Ganache?

The optional chocolate ganache needs just two ingredients: sugar free chocolate chips and heavy cream.

Place the chocolate chips in a heatproof glass bowl. Heat the heavy cream in a small saucepan until it reaches a low boil, then remove it from the heat and pour it over the chips.

Leave it alone for five minutes before stirring. Then stir until the chocolate and cream come together into a smooth ganache.

The ganache thickens as it cools. For a thinner drizzle, use it while it’s still pourable. For a thicker coating, let it sit a little longer before spooning it over the cooled cake.

The chocolate chips you choose will affect the sweetness, consistency, and carbs of the topping.

How Do You Make the Chocolate Pumpkin Cake Batter?

Start by preheating your oven to 350 degrees F.

Whisk together the sunflower seed meal, unsweetened cocoa powder, baking soda, baking powder, salt, granulated allulose, and pumpkin pie spice in a bowl. Breaking up any clumps now will help distribute the dry ingredients evenly.

Add the softened butter, pumpkin puree, Greek yogurt, eggs, and both liquid stevias to your stand mixer. Blend until combined, scraping down the bowl as needed.

Slowly add the dry mixture to the wet ingredients and blend on low just until incorporated.

The batter will be thick! You should expect to spoon it into the bundt pan and spread it evenly. Don’t add water or other liquid to make it look like a conventional cake batter.

What Bundt Pan Should I Use?

This recipe uses a silicone bundt cake pan. Place the silicone pan on a small baking sheet before filling it so you have a firm surface for moving it into and out of the oven.

Spoon in the batter and spread it evenly around the center tube, smoothing the top so there aren’t large mounds of batter in one area.

A metal bundt pan may bake differently and needs careful preparation to prevent sticking so using parchment paper and greasing might help. The baking directions here are for the silicone pan used in this recipe.

How Do You Know When the Bundt Cake Is Done?

Bake the cake on the middle shelf of your oven for 50–55 minutes. Begin checking at 50 minutes by inserting a toothpick into the thickest part of the cake, near the center ring.

The toothpick should come out clean, without wet batter. Check the cake itself rather than placing the toothpick right against the pan or center tube.

Ovens vary, so use the toothpick test along with the baking time.

How Long Should You Leave This Bundt Cake in the Pan Before Inverting?

For this recipe, let the cake cool in its silicone bundt pan for one hour before turning it out onto a plate.

Be patient with this step. Trying to remove the cake while it’s hot can cause it to break.

After the hour of cooling, gently ease the silicone away from the edges. Place a serving plate over the pan, then carefully turn the plate and pan over together. Lift the silicone pan away gently.

Let the cake finish cooling before adding the chocolate ganache.

Can I Use Almond Flour or Coconut Flour Instead?

This recipe was developed with sunflower seed meal. Although my original slow cooker cake used almond flour, that recipe has different ingredient amounts and a different cooking method.

I haven’t tested almond flour substitution for this bundt cake, but in my experience, you can evenly swap almond flour and sunflower seed flour for most recipes with great success.

 Coconut flour also absorbs liquid very differently, so it shouldn’t replace the sunflower seed meal cup for cup.

How Should I Store Chocolate Pumpkin Bundt Cake?

Let the cake cool completely before placing it in an airtight container in the refrigerator. Keeping it covered helps prevent it from drying out or absorbing other refrigerator odors.

Refrigerate any cake topped with the heavy cream ganache, and keep leftover ganache in a separate airtight container in the fridge.

For longer storage, freeze individual slices of the plain, cooled cake, wrapped well and placed in a freezer-safe container. Thaw in the refrigerator and add ganache when serving.

More Tips for This Low Carb Bundt Cake

• Measure carefully. Use level measurements for the sunflower seed meal and cocoa powder.
• Use softened butter. Cold butter can leave lumps in the wet mixture.
• Scrape the mixing bowl. Check the bottom and sides so all the ingredients are incorporated.
• Keep the batter thick. Spread it with a spoon or spatula instead of thinning it.
• Allow time for cooling. The cake needs an hour in the pan before you remove it, plus additional cooling before topping.
• Add ganache to a cooled cake. A warm cake can make the topping run off too quickly.

If you enjoyed my Crock Pot Gluten Free Chocolate Pumpkin Cake, this oven-baked version is another delicious way to enjoy chocolate and pumpkin together!

Sugar Free Low Carb Chocolate Pumpkin Bundt Cake