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



  • 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



  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!