Low Carb Pumpkin Pound Cake

Recipe Courtesy of LowCarbFriends, Posted by Dottie, Member


Preparation Instructions:

Preheat oven to 300 degrees. Spray a loaf pan with cooking spray and sprinkle 2 Tablespoons of low carb sweetener in the pan. Set aside.

Beat pumpkin, baking powder, vanilla and pumpkin spice with the low carb sweetener until smooth. Beat in eggs, then almond flour and coconut flour. Add a little water IF needed to make it a thick, but pourable batter.

Pour batter into prepared pan and bake 1 hour to 1 hour and 15 minutes. Cake will pull away from the sides of the pan. Test with a toothpick to make sure it's fully cooked.

If desired, top with Low Carb Cream Cheese Frosting or top with whipped cream that has a little low carb sweetener and pumpkin pie spice mixed in.

View More Recipes


Customer Reviews
Card Brand Logos

Netrition® is a registered mark of Netrition, Inc. Products and companies referred to herein are trademarks or registered trademarks of their respective companies or mark holders. Images/Data © Copyright 1996-2022 Netrition, Inc. and/or its content providers. All rights reserved. The material on this site may not be reproduced, distributed, proxy cached or otherwise used, without written permission of content owners.
Disclaimers: * No claims found on our web pages or in print have been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. No claim or opinion on these pages is intended to be, nor should be construed to be, medical advice. Please consult with a healthcare professional before starting any diet or exercise program. Netrition and its associates are not responsible for product claims made by manufacturers on this web site. Netrition, Inc. is not responsible for typographical errors. Prices and information on these pages are subject to change without notice.