3. Into a large mixing bowl, using a wire sieve, combine all the dry ingredients: almond flour, coconut flour, ground golden flax seeds, glucomannan powder, baking powder, baking soda, salt, cinnamon, clove powder, nutmeg powder. Whisk and toss in any remaining flax seed when the rest of the ingredients have been sifted. Stir to combine well. Set aside
4. Into a stand mixer or large mixing bowl, add the pumpkin puree and granulated sweetener. Beat for 2 to 3 minutes to combine well. Add the eggs one at a time, mixing well before adding the next egg. Add the melted butter, beat until combined. Scrape the bowl as needed
9. Place the two loaf pans into the middle position of the preheated oven and bake for 45 to 50 minutes. Test with toothpick and, when done, remove both loaf pans from the oven. Leave loaves in pans for 10 minutes and then remove from pan and peel away the parchment paper. Place onto cooling rack to cool completely
10. Make the cream cheese filling by putting the room temperature cream cheese, unsalted butter, maple extract and Lakanto monk fruit sweetener (ground to confectionery) into a mixing bowl. Whip at high speed for about 5 minutes until cream cheese mixture is light and fluffy
11. When the loaves have cooled completely, place the layer without the pumpkin seeds on the bottom. Layer the prepared maple cream cheese filling on top of the bottom. Place the loaf with the seeds on top. Chill for at least two hours to have the cream cheese set. Serve by cutting thin slices. Enjoy!
One last comment, this pound cake is an excellent alternative for breakfast and the pumpkin seeds are one source of zinc, in which most people are deficient. Enjoy!