Low Carb Pumpkin Pound cake

Last Updated on April 30, 2025

Now that I’m embracing the low carb, Keto lifestyle, I’m back to figuring out recipes, ok, sweets that will work on the diet.   Thankfully most of my cravings for sugary things has waned considerably but, come on, my sweet tooth is still  like, you know you need cake every now and then all I could think about was Pumpkin Pound Cake.

I’m still learning the carb count of foods (still very much in shock from the carb count of my Brussels Sprouts) so this turned out a bit higher in carbs than I thought it would be.  It still falls into a great low carb option.  You can just skip the pumpkin if you want to reduce the carbs.  If you do this then please reduce the cook time by 5 minutes.

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Low Carb Pumpkin Pound Cake

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 10

Calories 157 kcal

Author Kelly Bejelly

Ingredients

Pound Cake

• 6 eggs
• 1 cup water
• 1/2 cup Coconut milk
• 1/2 cup swerve
• 1/2 cup pumpkin puree
• 1 Teaspoon cinnamon powder
• 1 cup coconut flour
• 1/2 Teaspoon sea salt
• 1/2 Teaspoon baking soda

Glaze

• 1/4 cup cocoa butter wafers 10

Instructions

Pound Cake

1. Preheat the oven to 350 degrees and greased a loaf pan.
2. Place the  eggs, coconut milk, pumpkin puree, swerve, cinnamon power and water in a blender and mix until smooth. 
3. Add in coconut flour, baking soda and salt mixing until smooth batter forms
4. Pour batter in to the loaf pan and bake for an hour and 15 minutes or until the pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean.
5. Allow the pound cake to cool completely before removing it from the pan

Glaze

1. Fill a large pot with water and place on your stove over medium heat. Place a small metal bowl over the water and add the  cocoa butter wafers.  Mix with a whisk until smooth and the pour over the top of the pound cake.