Pumpkin Pound Cake - 11g Carbs, 8g Net Carbs, 4g Fiber
Recipe by: George Stella - Low Carbing Among Friends
This pound cake is nutty from the almonds and rich and dense from the pumpkin without a drop of flour or cream! It makes a perfect quick start in the morning or a slow savoring finish to a Sunday family meal. It's always a hit during the holidays--Rachel and I wrap it, pan and all, in colored cellophane, and bring it to family and friends when we visit. They get a gift and we're guaranteed a no-sugar dessert at the end of the day!
Prep Time: 15 min
Cook Time: 1 1/2 hours
Servings: 12
Cooking oil spray, as needed
2 1/2 cups almond flour
1 1/2 cups sugar substitute
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 tsp vanilla extract (no sugar added, imitation is usually best)
Equipment: 9 by 5-inch loaf pan
1. Preheat oven to 300 degrees F. and heavily spray the loaf pan with cooking oil spray.
2. In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt.
3. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredient and stir until combined.
4. Pour the batter into the prepared pan. 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 6 thick slices and cut each slice in half to make 12 portions. Serve warm or cold.
Make it Memorable: Try adding walnuts or pecans to the mix and then serve alongside traditional favorites like Roast Turkey and Ham, or griddle in the morning and top with a thin slice of cream cheese.
Servings: 12
Nutrition per Serving: 180 Calories, 12g Total Fat, 1.5g Saturated Fat, 11g Carbs, 8g Net Carbs, 4g Fiber, 8g Protein
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