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A loaf of pumpkin pound cake with two slices cut sits on a glass plate atop a blue cloth, with decorative pumpkins nearby.
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Pumpkin Pound Cake

Pumpkin Pound Cake is a moist, rich, fall-flavored loaf made with pumpkin puree, cream cheese, almond flour, and warm spices. Naturally low-carb and perfect for gifting or enjoying with coffee.
Prep Time15 minutes
Cook Time1 hour
Chill Time1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: almond flour pumpkin bread, keto pumpkin cake, low-carb pumpkin loaf, pumpkin pound cake
Servings: 16 servings
Calories: 229kcal
Author: Chef Jenn

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

Serving: 1slice | Calories: 229kcal | Carbohydrates: 6g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 109mg | Potassium: 76mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2840IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg | Net Carbohydrates: 4g