Pumpkin Pound Cake

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A pumpkin cake that is made from almond flour as a gluten free and low carb option for the holidays.

The joy of almond flour and pumpkin!

This recipe comes from one of my favourite low carb recipe sites, Linda’s Low Carb Menu.  I changed the sweetner to erythritol as I do not use Splenda, but feel free to use the sweetner of your choice.  It should still work okay.  For my first attempt at this I used home made pumpkin puree but tinned would be just as good too.  The result was just delicious and was lovely sliced and gorgeous toasted too!  I smothered mine with some cream cheese….mmmmmm

I used a larger loaf pan than is required so my loaf came out low and not as tall as a pound cake should be.  It still tasted lovely and lasted for about 5 days stored in the fridge.  I need to buy a smaller loaf tin as I keep doing this.  Although the husband just yells in the background to double up the ingredients and bake him a monster cake….

INGREDIENTS

1 cup pumpkin puree (canned or home made)

1 cup erthyritol (or other sweetner)

5 eggs

1 tspn vanilla essence

1 1/2 cups almond flour

1 tspn baking powder

1 tspn ground cinnamon

1 tspn ground allspice

1/8 tspn salt

Lovely toasted too!

METHOD

• Preheat the oven to 150C/300F degrees.
• Grease a 8 x 4 inch loaf tin well and line the bottom with greaseproof paper.
• Beat the pumpkin, erythritol (or other sweetner), baking powder, vanilla, spices and salt.  Mix well.
• Add in the eggs and almond flour and blend into a batter.
• Pour into the loaf tin and bake for 60-75 minutes.
• Cool in the pan for 10 minutes then remove and cool.
• Slice, eat and enjoy!

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