Keto Pumpkin Cream Cheese Pound Cake

A keto pumpkin cream cheese pound cake recipe that’s topped with a keto-friendly maple icing. It makes the perfect low carb dessert!

Summer is slowly leaving us. Although if you live in South Florida as I do, the temperature is not giving the slightest signs that fall is around the corner. But nonetheless, it’s time to welcome the upcoming season and what better way than with a recipe for keto pumpkin cream cheese pound cake.

Ingredients :

Keto Pumpkin Cream Cheese Pound Cake

• 3 cup almond flour, sifted
• 3 tablespoons of cinnamon
• 3 tsp of ground ginger
• ½ tsp of nutmeg
• ¼ tsp clove
• 3 tsp pumpkin pie spice
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup butter, softened
• 1 [8 oz] cream cheese, softened
• 1 1/2 cup swerve
• ½ cup surkin gold
• 2 tsp pure vanilla extract
• 1 cup pumpkin puree unsweetened pumpkin puree
• 6 large eggs

Keto Maple Icing

• 1 cup powdered Swerve (confectioners sugar substitute)
• 2 tablespoons Lakanto Sugar-Free Maple Syrup
• 1 teaspoon cinnamon powder
• 8 tablespoons heavy whipping cream

Instructions :

Keto Pumpkin Cream Cheese Pound Cake

1. Preheat the oven to 350°F. Generously butter the 16 mini bundt pans. Or one large 10 inch pan.
2. Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
3. Beat on high using a stand-up mixer or a handheld mixer, the softened butter, cream cheese, both sugar substitutes, vanilla extract. Beat for 2-3 minutes or until light and creamy.
4. Add the pumpkin puree and mix just until well incorporated.
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full recipes : fittoservegroup.com

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