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Keto Pumpkin Pound Cake with Maple Cream Cheese | Keto Recipes | Keto Dessert

Welcome to keto meals and recipes dot com. I love pumpkin, and I’ve been looking forward to demonstrating some of our favorite recipes featuring pumpkin puree. You may remember that my last post featured my keto Thai pumpkin soup. I hope you try that out. If you are a pumpkin lover you really should try that. But today I will be demonstrating how to make this extremely flavorful, moist keto pumpkin pound cake with maple cream cheese filling. This keto pound cake is a little bit different because it has a smooth mouthfeel and has a delicate balance of pumpkin pie spices. This dense cake has a creamy texture and is about half way between pumpkin pie and pumpkin pound cake. In my totally unbiased opinion, this keto recipe balances the best of both of these desserts. I’d like to mention, if you watch to the end of this video I will provide links to some of my already posted pumpkin recipes. So I hope you’ll check them out. Before starting this recipe, I would also like to invite anyone who is new or hasn’t done so already to please subscribe and also turn on your notification bell, so that you’ll be notified when I post my next video. Do a thumbs up, like the video and by all means, please leave me a comment and share this recipe. Lastly, a quick reminder: the link for the written recipe for this moist pumpkin pound cake, as well as any other video I mentioned today, will be posted in the description below. So please check that out if you want all the details for this recipe. Now, for your information, the macro nutrient ratio for the pumpkin pound cake with maple butter cream cheese filling is 4.4 to 1 with 5.9 grams of total carbs 2.1 grams of soluble fiber, 0.8 grams of insoluble fiber, resulting in 2.9 grams of net carbs. Whenever I start a recipe, the very first thing I do is I always assemble and weigh out all of my ingredients. I find that doing so makes it much easier and quicker to actually do the recipe. The next step I do for this recipe is to make the buttermilk, which is really simple and easy. All you have to do is add some lemon juice or vinegar to heavy whipping cream, or if you’re dairy-free, use canned coconut cream. And, after you add the lemon juice or vinegar to the cream of your choice, stir well for about a minute and then let the cream rest for about 5 to 10 minutes, which is the time that’s needed for it to thicken up and become more like buttermilk. Also, take a moment and pre-heat your oven to 350 degrees Fahrenheit or approximately 175 Celsius. And, also grease and line 2 loaf pans with parchment paper. The loaf pans I’m using are thinner than the regular kind. More on that later. Now it’s time to put all the dry ingredients together. Place a fine mesh sieve over a large mixing bowl. I begin by adding the almond flour, and then I add the coconut flour and the ground flax seed, my gluten-free baking powder. By the way baking powder is used because it has a double rise property: once when you add the acid and the second time, which is activated by heat and baking soda. which is activated when you add the acidic buttermilk. Then, I added the cinnamon, nutmeg powder. I prefer to grind fresh nutmeg powder from a nut. It tastes and smells so much better than store-bought, but use what you have. Then, I added clove powder. Then, using a whisk I stir to help the dry ingredients pass through the sieve. A good reason for doing this is because it helps to aerate the dry ingredients and make them lighter and fluffier. I usually pass all my dry ingredients through a sieve when I’m baking because nut flour and seed flour tend to be denser and clump more, because of the higher oil content, than wheat flour. And, as you’re whisking or stirring your dry ingredients through the sieve, this really helps to blend and integrate all the dry ingredients. When you’re almost done sifting your dry ingredients, you’ll notice that there are only a few rough flax seed bits left in the sieve. What I do is I just toss any of the remaining flax seed into my bowl with the rest of the dry ingredients. Oh, dear! I almost forgot two ingredients: the glucomannan which, by the way, is a powdered konjac root and is a great replacement for gluten in wheat, and I also almost forgot the salt. I like to grind my salt into a powder because I find that you get a better distribution of the salt throughout the ingredients.Then, of course, whisk everything together to combine.When all this is done, set your ingredients aside for a moment. Now it’s time to assemble the wet ingredients. I’m going to use my stand mixer bowl or, if you prefer, you can use a large mixing bowl if you’re using a hand mixer. To which I add my pumpkin puree. And, this time I’m going to add granulated, not powdered, sweetener and with my paddle attachment beat these two ingredients together for two to three minutes, until they’re well combined, and the sweetener has had an opportunity to be thoroughly combined with the pumpkin puree. The next thing I do is I add the eggs, one at a time and, I’m terribly sorry, but for whatever reason I don’t seem to have the footage for that part. I think I forgot to turn my camera back on. But, as I said, just add the eggs one at a time and mix well between each egg that you add. After you’ve added all your eggs, and they have been worked into the pumpkin mixture, add your melted butter and beat until combined. And, because the wet ingredients stick to the side and bottom of the bowl, always remember to scrape the bowl once or twice as you’re beating. Then, reduce the mixer speed, or, as I prefer I completely stop the mixer just before adding my dry ingredients. Because I don’t want the dry ingredients flying off everywhere, I start on slow and beat until everything is combined, and then I increase the speed and mix at high speed for about one minute. And, as it’s beating at this point I add the buttermilk. This will nicely incorporate all the ingredients. Now, it is time to divide the pumpkin batter into two equal parts. As I mentioned before, I prefer to use the longer, thinner loaf pans. I find that they bake much better and I get nicer results and, by doing so, my keto pound cake, or bread, or whatever I’m baking in it, just rises better. I’ll provide a link to a product that’s very similar to the pans I’m using that will be in the description below. Now, to one of these loaf pans I sprinkled raw pumpkin seeds over the top And then I gently press the seeds down into the batter so that they’ll stick as its baking and they won’t fall off when my pound cake is done. And place your loaf pans into the middle position of your preheated oven and bake for about 45 to 50 minutes. But, before you turn off your oven, test with the toothpick, and if you see that your toothpick is coming out clean, you’re done. If not, give it another five minutes or so and test again. When your pound cake is done, remove the two loaf pans from the oven. Then leave the loaves in the pan for about 10 minutes. If you take it out too soon, you’ll find that the pound cake is very crumbly, so let it sit for a moment and, after 10 minutes, remove the loaves from the pan, and peel back the parchment paper. At this point, place the pound cake loaves onto your wire cooling rack and let cool completely to room temperature. Don’t be tempted and do not put it in the refrigerator at this point. It will become very dense and gummy. While your pumpkin pound cakes are cooling, it’s time to make the maple cream cheese filling. This is very simple. All you have to do is put your room temperature cream cheese, unsalted room-temperature butter and the Lakanto monk fruit sweetener, which this time you grind to a confectionery powder, maple extract. This all goes into one bowl. With your hand mixer, just wait for about five minutes at high speed or until you notice that the cream cheese mixture is very light and very fluffy. You want the volume to increase a little bit. It’s really important that you whip for the full 5 minutes to get that really light, fluffy, creamy texture. Otherwise, it will still be good, but it will be much denser and not have the right mouthfeel. Ok now it’s time to assemble. So place your layer, the one without the pumpkin seeds, on your serving platter. This will be the bottom layer. Then, spread your maple cream cheese filling on top and do try to make the cream cheese layer as even as you possibly can, both in the middle and right to the edges. And now, place the other loaf, the one with the seeds, on top of the cream cheese. If you notice that there’s a bit too much cream cheese, and it’s peeking over the edge of the bottom layer, just take a knife or an offset spatula and just gently glide it along the edge and remove the excess. If you’re new to keto, or you’re serving this tasty keto pumpkin pound cake to guests that are not keto, you might want to sprinkle 1/2 teaspoon of granulated sweetener on top of the seeds. I only sprinkle the sweetener on top when I have guests that have a real sweet tooth, and are not keto- adapted, because they prefer the sweetness. This is looking really good. But, before slicing, you have to chill for at least one hour. This will allow the cream cheese to set and become firm. If you try slicing the layers right now, you’ll find that they’ll slip and slide, and you might have a big ol’ mess on your hands. Because it’s autumn, and the tastes go really well together, I like to have my keto pumpkin pound cake with a nice cup of freshly brewed coffee. I’d be open to suggestions. So please do let me know what you would serve with this keto pumpkin pound cake. One last comment I’d like to share with you, as many people on keto have already discovered, keto desserts are actually really amazing breakfast alternatives. So have a slice in the morning, or take one as your on-the-go breakfast. And, here’s a little health benefit tip: Did you know that pumpkin seeds are a great source of zinc? This is a mineral that most of us are quite deficient in. And, I truly hope that you enjoy my recipe. if you can, please consider donating via my kofi link or via PayPal. Your donation helps to support my channel because it helps me to defray the expenses of all the ingredients that I’m using to make these recipes. Regardless, to everyone, thank you so much for watching my video. I really appreciate the time you have taken and I hope you come back and watch the next video when it’s posted. See you soon!

Randall Smitham



  1. Paula Harris Posted on October 23, 2019 at 2:59 am

    Yummy, I love anything pumpkin. Thank you for another wonderful recipe, sending many blessings your way…

  2. Debbie Sullivan Posted on October 23, 2019 at 3:10 am

    Thanks, wonderful video! 🌷

  3. Ketogenic Kim Posted on October 23, 2019 at 3:27 am

    Another good one, of course 🧡

  4. Marie Mason Posted on October 23, 2019 at 4:00 am

    The ketogenic alchemist strikes again! Yum!!!

  5. Isil Gurcan Posted on October 23, 2019 at 5:22 am

    Looks delicious, thank you ⚘ In this part of the world the only glucomannan I seem to be able to find is from Amway and in a box of 30×2.5gr sachets, to be used while on diet before meals. Is it the same product you're using? Any other alternatives you'd suggest? As for the sweetener, the one you mention doesn't exist here, I'm thinking of using Stevia, and I hope the amount would be similar. Any comments on that would be welcome. Thanks in advance ⚘

  6. Ann E. Fraley Posted on October 23, 2019 at 7:38 am

    Wow thank you for sharing….I’ll try on my next days off.

  7. Katie T Posted on October 23, 2019 at 2:22 pm

    Great recipe and just in time for Thanksgiving!

  8. TopHatJones Posted on October 23, 2019 at 10:27 pm

    Looks amazing, I can't wait to make this for my family.

  9. belizeguy Posted on October 24, 2019 at 1:23 am

    Looking forward to this. A quick question. Do you think I could substitute xanthan gum for the glucomannan? Or is there a better substitute you recommend? Thanks

  10. George Costigan Posted on October 28, 2019 at 11:18 pm

    I will make this later this week as a test run before Thanksgiving