Pumpkin Swirl Cake w/ Pumpkin Glaze (Nut-free, No Added Sugar)
A keto-friendly, no sugar added and low-carb dessert recipe using pumpkin puree and a coconut flour cake mix that is the perfect sweet treat for Thanksgiving or those who are grain-free and allergic to tree-nuts.
Prepare the cake mix as listed on the package directions.
Create the pumpkin swirl by adding all of the ingredients into a small mixing
Coat your bundt pan or muffin tins with coconut oil spray
Fill your bundt pan 1/3 of the way
Add some dollops of the pumpkin swirl mixture (this doesn’t need to be perfect because as the cakes cook, the pumpkin swirl become more incorporated with the cake batter)
Add a final layer of cake batter
Bake for 30-40 minutes, or until a toothpick comes out clean
Allow the cakes to cool
Mix all of the ingredients for the pumpkin glaze. Top the cakes with the glaze and allow the glaze to set. You can also top this with my keto whipped cream recipe or Pumpkin Pie Choc Zero Honest Syrup.