Keto Pumpkin Cream Cheese Pound Cake

Keto Pumpkin Cream Cheese Pound Cake


  • 3 cup almond flour, sifted
  • 3 tablespoons of cinnamon
  • 3 tsp of ground ginger
  • ½ tsp of nutmeg
  • ¼ tsp clove
  • 3 tsp pumpkin pie spice
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 [8 oz] cream cheese, softened
  • 1 1/2 cup swerve
  • ½ cup surkin gold
  • 2 tsp pure vanilla extract
  • 1 cup pumpkin puree unsweetened pumpkin puree
  • 6 large eggs


  1. Preheat the oven to 350°F. Generously butter the 16 mini bundt pans. Or one large 10 inch pan.
  2. Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
  3. Beat on high using a stand-up mixer or a handheld mixer, the softened butter, cream cheese, both sugar substitutes, vanilla extract.
  4. Beat for 2-3 minutes or until light and creamy.
  5. Add the pumpkin puree and mix just until well incorporated.
  6. Add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
  7. Pour the cake batter evenly into the prepared pan(s).
  8. Bake about 20- 25 minutes if using the mini bundt pans and if using the one 10 inch bundt pan bake for 45-60 minutes.
  9. Or until an inserted toothpick comes out clean.
  10. Enjoy!!

Yields: 16

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