This keto pumpkin pound cake melts in your mouth. Only 4g net carbs per serving, the glaze is low-carb too! This is perfect for DIY gifts, holiday parties, or as a snack for yourself.
Easy Keto Pumpkin Pound Cake
When it comes to baking in the busy fall season, I need things that come together quickly! That’s how this recipe came about.It only takes about 20 minutes in the kitchen.
Then, it bakes for 45 minutes. It’s a really quick and easy recipe that is fantastic to have when you are planning your meals for a party or family dinner.
I made this pound cake in a loaf pan and it comes out looking like sweet bread that you can slice. You can also make this in a round bundt pan, round cake pan, or square cake pan. The options are endless – do what makes you happy.
Keto Pumpkin Cake
This pumpkin cake is so nutritious that you can enjoy it for breakfast. Keto pumpkin chaffles are another fantastic pumpkin breakfast recipe. They are perfectly crispy without being overly sweet or savory.
This cake is also pretty enough to take to a brunch. Or save it for yourself and eat it for a snack. It’s a sweet treat that only has 4g net carbs in each slice. It also looks stunning enough to share with your family as a holiday dessert.
If you are going to serve this at a holiday dinner, then make these keto pumpkin cheesecake bars too! Everyone will love the different layers of pumpkin goodness.
Almond Flour Pumpkin Cake
I used almond flour in this pumpkin cake. It has the best taste and texture in my opinion. Please remember, do not use almond meal. Use almond flour. Almond meal is way too grainy and will make your cake taste grainy.
You also cannot substitute the almond flour with coconut flour. Unfortunately, coconut flour will make the cake far too dry since it soaks up more moisture as it bakes.
When you follow the recipe as-is, it comes out perfectly. It melts in your mouth without being too dry or too soggy. Also, don’t forget about the xanthan gum! This is what holds everything together.
Best Pumpkin Cake Recipe
I added a bit more nutmeg and cloves to the cake and it made all the difference. I know there is nutmeg and cloves in pumpkin pie spice, but adding a little more gave it a much better taste and aroma.
You can also turn this cake into fun little cupcakes! Have fun and make this your own.
Low-Carb Frosting
I used almond milk, confectioner’s sugar substitute, and vanilla extract to make the icing.The result is just thick enough to be a thin layer on top of the cake. This pound cake tastes delicious with or without the frosting.
Serve it plain and it still has tons of sweet flavors that you’ll adore.
You can also use different toppings instead of my icing. Make a cream cheese frosting like the one on my keto fruit pizza. It is thicker so it will look different on top of your cake. I prefer to use this as a frosting on top of cupcakes.
Or, dust the pound cake with some confectioner’s sugar substitute. It only needs a little bit to bring out the rest of the sweet notes.
Low-Carb Pumpkin Cake
Whether you use the almond milk icing or not, you store this low-carb cake the same way. You can keep it at room temperature in an airtight container for up to 3 days.
If you want to store it longer, keep it in the refrigerator. It will stay fresh in the refrigerator for up to 5 days.
Keto Pumpkin Pound Cake Recipe
Here are the ingredients to make this keto pumpkin pound cake. Exact measurements are located in printable recipe card below. First, I have some photos of the process so you can see how I made it. Don’t forget to pin this recipe to your keto dessert ideas board so you can find it later.
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Servings: 10
Net Carbs: 4 net carbs per serving
Ingredients:
For the cake:
Almond flour
Eggs
Pumpkin puree
Swerve confectioners sugar substitute
Baking powder
Baking soda
Butter
Xanthan gum
Cinnamon
Pumpkin pie spice
Pinch of nutmeg
Pinch of ground cloves
For the icing:
Swerve confectioners sugar substitute
Almond milk
Vanilla extract
Instructions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine all of the ingredients for the cake and beat until smooth and fluffy.
3. Spread the batter into a well greased loaf pan and bake for 45-50 minutes until cooked through.
4. Let cool to room temperature.
5. Mix together the ingredients for the icing, and then drizzle over the cake before serving.
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Keto Pumpkin Pound Cake
Equipment
- Loaf Pan
- Mixing Bowls
Ingredients
Cake
- 2 1/2 cups Almond Flour
- 2 large Eggs
- 1 cup Pumpkin Puree
- 1/2 cup Swerve confectioners sugar substitute
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Butter softened
- 1/2 tsp Xanthan Gum
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- pinch Nutmeg
- pinch Ground Cloves
Icing
- 1 cup Swerve confectioners sugar substitute
- 3 tbsp Almond Milk
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine all of the ingredients for the cake and beat until smooth and fluffy.
- Spread the batter into a well-greased loaf pan and bake for 45-50 minutes until cooked through.
- Let cool to room temperature.
- Mix together the ingredients for the icing, and then drizzle over the cake before serving.
Notes
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Low-Carb Pumpkin Recipes
If you enjoyed this keto pumpkin pound cake, here are some more low-carb recipes that use pumpkin too. You’ll enjoy them as much as you enjoyed this one.