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Keto Pumpkin Pound Cake with Maple Cream Cheese

Servings: 20 (1 cm or 1/2 inch slices)


INGREDIENTS

  • DRY
  • 165 g (1 1/2 cups)   almond flour  
  • 30 g (1/4 cup)   coconut flour  
  • 24 g (1/4 cup)   golden whole flax seed  - ground
  • 12 g (1 tbsp)   glucomannan  
  • 8 g (2 tsp)   gluten free baking powder 
  • 4 g (1 tsp) baking soda
  • 3 g (1/2 tsp)   salt  
  • 5 g (2 tsp)  ground cinnamon 
  • 1 g (1/2 tsp)   ground cloves 
  • 1 g (1/2 tsp)  nutmeg 
  • WET
  • 15 oz (2 cups) pure pumpkin puree (no additives or spices)
  • 100 g (1/2 cup)   granulated sweetener - Lakanto Gold 
  • 4 large eggs – room temperature
  • 170 g (2/3 cup) unsalted butter – melted & room temperature
  • 120 g (1/2 cup) heavy whipping cream
  • 15 g (1 tbsp) lemon juice – fresh or 10 g (2 tsp) white or apple cider vinegar
  • OPTIONAL TOPPINGS
  • Option 1 - Seeds
  • 30 g (1/4 cup) raw   pumpkin seeds 
  • 2 g (1/2 tsp)   sweetener - Lakanto Gold  - granulated
  • Option 2 – Cream Cheese Frosting/Filling
  • 115 g (4 oz) cream cheese - room temperature
  • 25 g (1 tbsp) unsalted butter - room temperature
  • 10 g (2 tsp) maple extract (optional)
  • 50 g (1/4 cup)   Lakanto Gold sweetener  – ground to confectionery

DIRECTIONS

  • 1.   Preheat oven to 350 F or approximately 175 C. Grease and line 2 loaf pans with parchment paper

  • DRY
  • 2.   Make the buttermilk by adding the lemon juice or vinegar to heavy whipping cream. Stir well and let sit 5 – 10 minutes

  • 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

  • WET
  • 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

  • 5.   Reduce mixer speed to low and add the dry ingredients, beat until well combined

  • 6.   Pour the buttermilk into the mixing bowl. Beat to combine

  • 7.   Divide the content equally between the two prepared loaf pans

  • 8.   Sprinkle the raw pumpkin seeds on top of one portion and pat gently

  • 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!

MACRONUTRIENTS CHART

FYI

This Keto Pumpkin Pound Cake with Maple Cream Cheese Filling is an extremely moist and flavorful cake. The texture is dense and moist like a combination of a pound cake and a dulce de leche cake. It may appear not to be done because of the moistness of the cake, but it is. The combination of pumpkin puree, melted butter and eggs with the dry ingredients retains a much greater degree of density and moisture as it bakes. Serve with a hot beverage (or cold) – I love a good coffee with my keto pumpkin pound cake.

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!


Recipe tags: banting bread, Banting cake, diabetic cake, diabetic dessert, gluten free bread, gluten free dessert, gluten free pumpkin dessert, keto bread, keto cake, keto dessert, keto diet, keto meals, keto meals and recipes, keto pound cake, keto pumpkin bread, keto pumpkin muffins, keto pumpkin pie, keto recipes, keto weight loss, Low carb bread, low carb dessert, low carb pound cake, low carb pumpkin pie, pumpkin bread, pumpkin pound cake, pumpkin recipes, pumpkin spice, sugar free dessert, sugar free pumpkin
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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Desserts
  • Created: October 22, 2019

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