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Keto PUMPKIN Cream Cheese Pound Cake

Servings 12 slices


Wet Ingredients:

  • 4 oz. softened cream cheese
  • 4 Tablespoons softened butter I used salted
  • ¾ c of Golden Monk fruit or another sugar substitute
  • 4 eggs
  • 1 tsp of vanilla
  • 1 cup pure pumpkin puree

Dry Ingredients:

  • 1 ½ cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • ¼ tsp of salt
  • 1 tsp pumpkin pie spice optional but recommended
  • 1/2 tsp xanthan gum


  • Gather your ingredients. Let everything come to room temperature.
  • Preheat oven to 350 degrees.
  • Line your loaf pan with parchment paper. The parchment paper will help you lift the loaf so easily from the pan.
  • In a large bowl, using a hand-held or stand mixer, beat on high the softened butter, the softened cream cheese with the sugar substitute until light and fluffy and mixed well.
  • Then, add the eggs one at a time making sure to mix well after each addition. Add the pumpkin puree and vanilla and mix well.
  • Sift all dry ingredients together. Add all the dry ingredients and mix until just combined. Use a rubber spatula to scrape the sides down and stir in any dry ingredients that need to be incorporated. Do not over mix.
  • Pour the batter into your lined loaf pan and bake for 60 minutes then turn off the oven and allow the bread to remain in the oven for an additional 20-30 this will allow for additional cook time without direct heat and will also prevent the loaf from sinking in the middle.
  • The loaf should be golden brown. Pull loaf out of the oven and using the parchment paper as handles remove the loaf from the pan and allow the loaf to completely cool before slicing.