Pumpkin Pound Cake

When someone asks me for a good keto dessert that everyone will love, keto or not…this is the one I think of.

#1 -It is amazing good and everyone who likes pumpkin loves it

#2 -It’s a pretty simple recipe

#3 -It’s the first recipe that is all mine

#4 -Not just for the holidays, pumpkin is good year round.

The basis of this recipe was a lemon pound cake(also amazing) that I found HERE. After making it a few times, I thought it would make a great pumpkin cake and I started making changes…Here is what I came up with.

Frosting is not needed, but makes it even better. I use a simple cream cheese frosting. The amounts in this recipe are very flexible, it all depends on what you want it to taste like and the texture you want.

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Ingredients:

  • 8 oz cream cheese
  • 1/2 cup butter, softened
  • 1 ½ cups sweetener (I use Pyure)
  • 7 whole eggs, room temperature
  • 1/2 cup pumpkin
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon pumpkin spice extract (not necessary if you can’t find any)
  • 2 ½ cups almond flour
  • 1/2 teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice (I always add more)

Directions:

  • Preheat oven to 350°F.
  • Toss in room temperature butter, softened cream cheese, and sweetener into a mixing bowl.
  • Cream together the butter and sweetener until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
  • Add in the eggs, pumpkin, and extracts in with the blended ingredients. Blend with a hand mixer until smooth.
  • In a medium sized bowl: mix together the almond flour, baking powder,pumpkin pie spice, and salt.
  • Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
  • Pour batter into a pan. Bake for 60 – 120 minutes (approx 70 minutes for bundt pan) at 350 F until toothpick comes out clean when inserted in middle. Also makes great loafs.

Cream Cheese Frosting

Ingredients:

  • 8 oz Cream Cheese, Softened
  • 1/4-1/2 Cup Heavy Whipping Cream (Depending on desired Consistency)
  • 1/2 Teaspoon Vanilla (Or other flavor extract)
  • 1/4-1/2 Cup Sweetener (Depending on type of sweetener used and taste)
  • 2-4 Tablespoons Butter (Optional For Creaminess)

Directions:

  • Mix well and frost as desired.

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