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Pumpkin Pound Cake

This recipe outlines how to bake a low-carb pumpkin pound cake using almond flour and sugar substitute. It involves combining wet and dry ingredients, pouring the batter into a prepared loaf pan, and baking slowly until cooked through. The resulting cake should be cooled completely before slicing.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 2440 kcal

Equipment

  • 1 Loaf Pan
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Toothpick

Ingredients
  

Main

  • Vegetable oil spray as needed
  • 2 tablespoons wheat bran
  • 2 1/2 cups almond flour
  • 1 1/2 cups sugar substitute recommended: Splenda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 7 eggs
  • 1 1/2 cups canned pure pumpkin not pumpkin pie filling
  • 1 1/2 teaspoons vanilla extract no sugar added, imitation is usually best
  • Serving Suggestion: homemade sugarless whipped cream

Instructions
 

  • Preheat oven to 300 degrees F.
  • Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
  • In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
  • 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 12 portions.

Notes

Ensure the loaf pan is thoroughly greased and coated with wheat bran; this is crucial for preventing the cake from sticking, especially given the low-carb ingredients which can be more delicate. Use pure pumpkin puree, not pie filling, as the latter contains added sugar and spices. When combining wet and dry ingredients, mix gently just until combined; overmixing can toughen the cake. The long, slow bake at 300°F is important for cooking the dense batter through without burning the exterior. A serving suggestion of sugarless whipped cream is excellent for enhancing the texture and flavor.