Keto Pumpkin Pound Cake is rich, tender, and full of warm fall flavor. The combination of pumpkin, cream cheese, and almond flour creates a moist, dense crumb that feels incredibly indulgent while still being naturally low-carb. Each slice is buttery, pumpkin-spiced, and perfect with a cup of coffee or tea.
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I make this Pumpkin Pound Cake every fall because it’s one of those recipes that looks impressive but comes together with simple ingredients you probably already have at home. The cream cheese keeps the cake extra moist, the almond flour gives it a lovely texture, and the pumpkin spice makes the whole kitchen smell like autumn. This recipe makes two loaves, which is perfect for gifting, freezing, or keeping one for yourself and sharing the other.
Ingredients
- Unsalted butter – Room temperature.
- Lakanto Golden – Adds sweetness without sugar; you can substitute with erythritol + stevia.
- Cream cheese
- Pumpkin puree – Ensure you’re using pure pumpkin puree not pumpkin pie filling.
- Pumpkin spice – Fresh spices make all the difference!
- Large eggs – Extra large will also work.
- Baking powder – Ensure your baking powder hasn’t expired or it your pumpkin cake won’t rise properly.
How to Make Pumpkin Pound Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (180°C) and line two 22×12 cm (8.6×4.7”) pound cake pans with parchment paper. This recipe makes two full loaves. Add the softened butter and Lakanto Golden to a large mixing bowl. Use a hand mixer to beat the mixture for about 2 minutes, until light and fluffy.
Add the cream cheese and continue mixing until the batter is completely smooth with no lumps. Add the pumpkin paste and pumpkin spice, mixing again until fully combined. Add all six eggs at once and mix for another minute until the batter is smooth.
Add the almond flour and baking powder to the bowl. Mix again until the batter is thick, heavy, and fully incorporated. It should be pourable but not runny.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool completely in the molds before lifting them out and slicing. Cooling fully helps the pound cakes set and keeps the slices clean and neat.
Serving Suggestions
Serve this Pumpkin Pound Cake with coffee, tea, or hot chocolate. It’s delicious on its own, topped with whipped cream, or lightly dusted with powdered sweetener. For a holiday twist, drizzle with a simple cream cheese glaze or serve alongside fresh berries.
Storage
Store cooled slices in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. This pound cake also freezes beautifully—wrap slices individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Pumpkin Pound Cake
Equipment
- 22×12 cm (8.6×4.7”) pound cake pans
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup Lakanto Golden
- 8 ounce cream cheese
- 1 cup pumpkin paste
- 1 ½ teaspoons pumpkin spice
- 6 eggs
- 2 ½ cups almond flour
- 1 ½ teaspoons baking powder
Instructions
- Preheat the oven to 350°F (180°C). Line two pound cake pans with parchment paper.
- In a large bowl, beat softened butter and Lakanto Golden for 2 minutes.
- Add cream cheese and mix until smooth. Add pumpkin paste, pumpkin spice, and all eggs; mix for 1 minute.
- Add almond flour and baking powder; mix until thick and fully combined.
- Divide the batter between pans and smooth the tops.
- Bake for 1 hour, or until a toothpick comes out clean.
- Cool completely before removing from molds and slicing.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
