This keto pumpkin sour cream cake recipe is rich, moist, and loaded with fall flavors.
It’s a low-carb sour cream pumpkin cake that is sugar-free, grain-free, gluten-free, and so delicious that it will fool the tastebuds of even those not doing a keto diet.
What’s more, this gluten-free pumpkin cake is topped with spice icing, which will surely be welcomed all pumpkin season long!
Keto Pumpkin Sour Cream Cake
My pumpkin sour cream pound cake has a lighter crumb texture than my keto pumpkin cake recipe, which uses cream cheese.
Although both recipes have a similar flavor profile, the use of sour cream makes the recipe a little more airy.
Clocking in at only 3.4 net carbs per serving, it’s a keto cake you can enjoy without glucose spikes.
Sour Cream Pumpkin Cake (Sugar-Free)
Early on in my keto baking journey, I learned that using sour cream adds richness and moistness when using non-gluten flour alternatives.
With that being said, you can also substitute sour cream for Greek yogurt with the same results.
Keto Pumpkin Sour Cream Bundt Cake
Plus, using a bundt pan, large or small, seems to make dessert just a tad more special.
Can I also add that topping the bundt cake with a sugar-free spice icing makes it extra special and is super easy to do?
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The following is the list of ingredients needed to make this keto pumpkin sour cream pound cake.
Note that the full printable recipe card is at the bottom of the page.
- Finely milled almond flour, measured and sifted
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground clove
- Baking powder
- Sea salt
- Unsalted butter, room temperature
- Sour cream
- Granulated sugar substitute
- Brown sugar substitute
- Vanilla extract
- Pumpkin puree unsweetened pumpkin puree
- Eggs, room temperature
Keto Spice Icing
- Confectioner’s sugar-substitute
- Cinnamon powder
- Ginger powder
- Nutmeg powder
- Heavy whipping cream
How To Make A Keto Pumpkin Sour Cream Pound Cake
Making this sugar-free pumpkin cake is pretty straightforward. Although the recipe has a lot of ingredients, most of which are spices, don’t let that intimidate you.
You could substitute the spices with a few tablespoons of pumpkin pie spice.
I made this recipe with finely milled almond flour that I measured and then sifted.
Sifting the dry ingredients is a step I highly recommend in most of my recipes since it creates a more delicate texture.
Make sure that you are using only pumpkin puree and not pumpkin pie filling.
The pumpkin puree is just that and has no added ingredients, while the pumpkin pie filling is loaded with sugar and its own set of spices, making it not keto-friendly.
You could also use homemade pumpkin puree if you prefer.
Using an electric mixer, beat at high speed the following wet ingredients: softened butter, sour cream, sugar substitutes, and vanilla extract until light and creamy.
Then, you’ll add the pumpkin puree and mix just until well incorporated.
Next, add the eggs one at a time, alternately with the dry ingredients, mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
Pour the cake batter evenly into a well-buttered bundt pan or mini bundt pans.
I can’t stress enough the importance of being generous when you grease your bundt pan so that nothing gets stuck. I used two tablespoons of softened, unsalted butter.
My favorite bundt pan is a ceramic-coated 12-cup capacity one. In case you’re looking for a great one.
You’ll bake the cake in a 12-cup bundt pan for 60–70 minutes. Or until an inserted toothpick comes out clean.
For the mini bundts, bake them for about 20–25 minutes.
Be sure to allow the cake to cool fully before adding the icing.
I recommend you store leftovers in an airtight container for up to five days in the refrigerator and three weeks in the freezer.
Best Sugar-Substitute Options
When it comes to choosing which sugar-free granular sweetener to use for this keto sour cream pumpkin pound cake, I have several for you to choose from.
My go-to choice is Lakanto Monk Fruit, an erythritol Monk Fruit blend. The texture is spot-on, and there is barely any aftertaste.
I also added a little brown sugar substitute, but you can opt to use all white or all brown.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.
That is why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index impact.
I am also partial to Swerve, another erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It’s a sugar alcohol that has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for this recipe. However, I recommend you use half the amount called for since it is a much sweeter choice.
If you can not easily find a more natural sugar substitute, you can also use Splenda with great success. Just be sure it is the Splenda that has a bulking agent.
I don’t recommend Splenda Bake because it’s a half sugar, half sucralose product and will be too high in carbs to be considered keto-friendly.
Keto Spice Icing
The food coloring is totally optional to highlight the fact that these make a perfect keto fall dessert.
I sure hope you will give this seasonal sugar-free keto pumpkin sour cream cake a try. With only 3.2 grams of net carbs, it’s the perfect dessert to share during the end-of-year holidays.
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Keto Pumpkin Sour Cream Cake
- 3 cups of finely milled almond flour, measured and sifted
- 3 tablespoons of ground cinnamon
- 3 teaspoons of ground ginger
- ½ teaspoon of ground nutmeg
- ¼ teaspoon ground clove
- 3 teaspoons of baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1 cup sour cream
- 1 1/2 cup granulated sugar substitute
- ½ cup brown sugar substitute
- 2 teaspoons of vanilla extract
- 1 cup pumpkin puree unsweetened pumpkin puree
- 6 large eggs, room temperature
Keto Spice Icing
- 1 cup confectioner's sugar-substitute, I used Lakanto's
- 1 teaspoon cinnamon powder
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger powder
- 1/2 teaspoon of vanilla extract
- 1/3 cup of heavy whipping cream
Keto Pumpkin Cream Cheese Pound Cake
- Preheat the oven to 350°F.
- Generously butter one large 12-cup bundt pan—or 16 mini pans.
- Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
- Using an electric mixer, beat at high speed the softened butter, cream cheese, and sugar substitutes, vanilla extract. Beat for 2-3 minutes or until light and creamy.
- Add the pumpkin puree and mix just until well incorporated.
- Next, add the eggs one at a time, alternating with the dry ingredients, mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
- Pour the cake batter evenly into the prepared pan(s).
- Bake in a 12-cup capacity bundt pan for 60-70 minutes. Or until an inserted toothpick comes out clean. For the mini bundts, bake for 25-30 minutes.
Keto Spice Icing
- In a small bowl, add the powdered sugar substitute
- To the powder sugar substitute, add the teaspoon of cinnamon powder, nutmeg powder, and ginger powder and combine well.
- Whisk in the 1/3 cup of heavy whipping cream, making sure to fully incorporate the mixture.
- Add more heavy whipping cream if the icing is too thick.
You could use all white granulated sugar substitute or all granulated brown sugar substitute instead of a combination.
You could certainly substitute the listed spices or a few tablespoons of pumpkin pie spice.
If you prefer, you can bake in 13 x 9-inch pan for 35-40 minutes.
Note that you can also substitute the sour cream for Greek yogurt with the same results.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 28.8gSaturated Fat: 10.5gTrans Fat: 0gCholesterol: 125mgSodium: 151mgCarbohydrates: 6.2gNet Carbohydrates: 3.4gFiber: 2.8gSugar: 1.4gProtein: 8.2g