Keto Pumpkin Pound Cake Recipe | Keto Dessert Recipes


keto pumpkin pound cake recipe

Fall is finally here and what better way to celebrate than with a slice of keto pumpkin pound cake? Since it’s the time of year that I start to see delicious pumpkin bread at all of the grocery stores and coffee shops, I wanted to create a keto dessert recipe to take its place. Thankfully, this low-carb pumpkin pound cake turned out even better than I had hoped.

Not only is it tasty, but it’s super filling as well! Perfect for a post-dinner dessert or as a quick breakfast on-the-go, this keto pumpkin pound cake yields a total of 12 servings. Each serving contains roughly 270 calories, 26 grams of fat, 21.43 total carbs, 3.4 net carbs, and 7.8 grams of protein. Net carbs are equated by subtracting fiber and erythritol from total carbs.

Keto Pumpkin Pound Cake Ingredients

  1. 1 and 3/4 cup almond flour
  2. 4 oz or 8 Tbsp butter melted
  3. 6 eggs at room temperature
  4. 1 cup Swerve Sweetener Granular
  5. 8 oz cream cheese
  6. 1/2 cup pumpkin puree
  7. 1/2 Tsp vanilla extract
  8. 1 Tsp baking powder
  9. 2 Tbsp Spice Islands Pumpkin Pie Spice

Directions

  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Next, pour one cup of Swerve,  6 room temperature eggs, butter, softened cream cheese, pumpkin puree, and vanilla into a mixing bowl.
  3. Then, mix with an electric mixer until smooth.
  4. In a separate bowl, mix together almond flour, baking powder, and pumpkin pie spice.
  5. Slowly add dry ingredients to the wet mixture and continue to mix until there are no longer any clumps.
  6. Pour the mixture into a coated loaf pan and place into the oven for 120 minutes. Don’t worry if the cake is a little bit dark on top.
  7. Take out of the oven and place on a cooling rack.
  8. Enjoy a slice of keto pumpkin pound cake!

Keto Pumpkin Pound Cake Recipe

This keto pumpkin pound cake is the perfect substitute for a slice of sugar-loaded pumpkin bread. Celebrate the season with a slice of this delicious keto friendly fall treat! 

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto pumpkin bread, keto pumpkin pound cake, low carb pumpkin pound cake
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Calories 270 kcal

Ingredients

Ingredients

  • 1 and 3/4 cup almond flour
  • 4 oz or 8 Tbsp butter melted
  • 6 eggs at room temperature
  • 1 cup Swerve Sweetener Granular
  • 8 oz cream cheese
  • 1/2 cup pumpkin puree
  • 1/2 Tsp vanilla extract
  • 1 Tsp baking powder
  • 2 Tbsp Spice Islands Pumpkin Pie Spice

Instructions

Directions

  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Next, pour one cup of Swerve,  6 room temperature eggs, butter, softened cream cheese, pumpkin puree, and vanilla into a mixing bowl.
  3. Then, mix with an electric mixer until smooth.
  4. In a separate bowl, mix together almond flour, baking powder, and pumpkin pie spice.
  5. Slowly add dry ingredients to the wet mixture and continue to mix until there are no longer any clumps.
  6. Pour the mixture into a coated loaf pan and place into the oven for 120 minutes. Don’t worry if the cake is a little bit dark on top.
  7. Take out of the oven and place on a cooling rack.
  8. Enjoy a slice of keto pumpkin pound cake!

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