Low Carb Pumpkin Pound Cake

http://www.pinterest.com/pin/541557923913452302/ Recipe by George Stella

Low Carb Pumpkin Pound Cake

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  • Prep Time


  • Total Time


  • Servings



  • Cooking oil spray, as needed

  • cups almond flour

  • cups sugar substitute

  • teaspoons baking powder

  • teaspoons pumpkin pie spice

  • ¼

    teaspoon salt

  • 7


  • cups canned pure pumpkin (not pumpkin pie filling)

  • teaspoons vanilla extract (no sugar added, imitation is usually best)

  • Equipment: 9 by 5-inch loaf pan


1. Preheat oven to 300 degrees F. and heavily spray the loaf pan with cooking oil spray. 2. In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. 3. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredient and stir until combined. 4. Pour the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 6 thick slices and cut each slice in half to make 12 portions. Serve warm or cold. Make it Memorable Try adding walnuts or pecans to the mix and then serve alongside traditional favorites like Roast Turkey and Ham, or griddle in the morning and top with a thin slice of cream cheese. Calories: 180 Total Fat: 13 grams Saturated Fat: 1.5 grams Carbohydrates: 11 grams Net Carbohydrates: 8 grams Fiber: 4 grams Protein: 8 grams


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