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Keto Pumpkin Spice Rum Cake With Pecan Cream Cheese Glaze

Pumpkin Spice Rum Cake With Pecan Cream Cheese Glaze

This boozy pumpkin spiced rum cake takes your keto holiday to the next level.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 slices
Calories 288 kcal
Author Cheryl McColgan

Ingredients

Keto Spiced Pumpkin Cake

  • 4 eggs
  • .25 cup butter melted
  • .75 cup granulated swerve
  • .5 cup coconut oil melted
  • .75 cup spiced rum
  • 1 cup pumpkin puree
  • 2 cups almond flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • .5 teaspoon salt
  • 2 teaspoons ginger
  • .5 teaspoon cloves ground
  • .5 teaspoon cardamom ground

Soak

  • .25 cup rum optional

Glaze

  • 1 tablespoon vanilla
  • .25 cup spiced rum
  • 2 ounces cream cheese
  • 1 tablespoon butter
  • .25 cup confectioner's swerve
  • 1 teaspoon molasses optional
  • .5 cup chopped pecans
  • .25 cup heavy cream
US Customary - Metric

Instructions

  1. Preheat oven to 325 degrees convection or 350 conventional.

  2. Mix together eggs, butter, swerve, coconut oil, rum and pumpkin.

  3. In a separate bowl, sift together the rest of the cake ingredients.

  4. Add the flour mixture to the egg mixture and stir until thoroughly combined. The batter will be thick.

  5. Lightly oil a bundt pan with coconut oil.

  6. Spoon the batter evenly into the bundt pan and tap lightly on the counter to evenly distribute.

  7. Bake cake for 45 minutes or until a toothpick inserted into the center comes out clean.

  8. While the cake bakes, prepare the glaze.

  9. Add vanilla, rum, cream cheese, butter, confectioner's swerve and molasses (optional) to a saucepan over low heat and stir until melted and combined.

  10. Stir in pecans and remove from heat.

  11. Allow the cake to rest in the pan for 10 minutes then flip onto a serving platter.

  12. When the cake is almost finished resting, stir the glaze over low heat for a minute.

  13. Add heavy cream to the glaze mixture and mix until thoroughly combined. If it's too thick, add a tablespoon more rum.

  14. Using a long skewer poke holes in the top of the cake.

  15. Add the additional .25 cup of "soaking" rum if desired.

  16. Spoon glaze over cake evenly.

Nutrition Facts
Pumpkin Spice Rum Cake With Pecan Cream Cheese Glaze
Amount Per Serving
Calories 288 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 59mg20%
Sodium 134mg6%
Potassium 150mg4%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 2655IU53%
Vitamin C 0.7mg1%
Calcium 87mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.