Pumpkin Poundcake~ (Sugar Free, Low Carb, THM S, Gluten Free)

It’s the most wonderful time of the year when the smell and taste of pumpkin is brought to life in our homes!  I’m sure you’ve noticed already that I LOVE pumpkin treats!  Pumpkin is a Fuel Pull on the THM plan which makes it so versatile and lovely.  With Thanksgiving on the horizon I wanted to make a yummy treat to take along to holiday gatherings.  It’s a wonderful breakfast as well as a dessert.  I add a pat of butter and warm it up for breakfast.  For dessert you could make a luscious cream cheese frosting using cream cheese, vanilla, plan approved sweetener and some greek yogurt.  YUMMY!  Some homemade whipped cream would be indulgent as well. This is a very thick batter.(it is a poundcake after all)  I’d add some protein with this if you eat it for breakfast. 

pumpkinpoundcakeTHM

4.5 from 6 reviews
Sugar-Free Pumpkin Poundcake~ (S)
Author: 
Recipe type: Dessert, Breakfast
Cook time: 
Total time: 
Serves: 16
 
Pumpkin Poundcake couldn't be more delicious! This is wonderful anytime of the year, but I especially enjoy it during the cold seasons. This poundcake will be a great dessert to take along to any potluck or a party. YUM.
Ingredients
  • 1 cup coconut flour
  • 1 & ½ cups almond flour
  • ¼-1/3 cup of THM Sweet Blend or 1 cup of xylitol
  • 1&1/2 tsp aluminum free baking powder
  • 1&1/2 tsp of cinnamon
  • ½ tsp. clove
  • ¼ tsp salt
  • 3 eggs
  • ⅔ cup egg whites
  • 1&1/2 tsp vanilla
  • 1 can pumpkin puree' (15 oz)
Instructions
  1. I pre-heated the oven to 300 degrees. Grease a 9 by 5 loaf pan very well with butter or coconut cooking spray! I dusted the pan with almond flour but, you could also use oat fiber to coat the pan. I mixed the dry ingredients in one bowl and the wet in another. Combine them together and mix. I used a hand mixer to get it good and smooth. Bake for 1 hour and 30 minutes or until done.

 

Let it completely cool before you try to remove it from the pan. I was a bit too eager! This serves 16 slices of poundcake. I took my knife around the edge of the pan as well to loosen it. Store in the fridge in an airtight container.

Variations: you could add some walnuts! I also think this would be very good in a chocolate pumpkin. You could play with it and add in some unsweetened cocoa powder. It may need more liquid though.

sugar-free pumpkin poundcake

I am thankful for my sweet friend Rohnda Sue who took this picture.  You should visit her blog!

For more info on a low glycemic lifestyle, check out Trim Healthy Mama’s website!  You can purchase the Sweet Blend that I mention in the recipe on their online store!  

Pin: Pumpkin Poundcake (Sugar-Free, Low Carb, THM-S)

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Comments

Pumpkin Poundcake~ (Sugar Free, Low Carb, THM S, Gluten Free) — 91 Comments

    • [email protected] on said:

      You could try making your own. I haven’t. Doing all coconut flour, you would need a lot more liquids, I’m assuming. I don’t know how much though. Sorry I can’t help more.

    • you can make almond flour by using your food processor but better is the coffee grinder. I used the processor but it took a lonnng time so I switched to the grinder and it went quickly and did a great job. Have fun with it : )

    • [email protected] on said:

      90 minutes.

    • [email protected] on said:

      No ma’am. I try to stick to categories of S and E with my ingredients. I don’t really count everything.

  1. Approximately how long did you cook yours on 300 degrees? Mine is in oven now, but I didn’t see anywhere that tells how long to cook. Thanks!!

    • [email protected] on said:

      The cooking time is 90 minutes.

    • [email protected] on said:

      I get mine at a health food store or at Meijer’s. Kroger has it as well. I know many are getting it in bulk at Costco now.

  2. Mmm, pumpkin poundcake sounds good. I’ve had good experience substituting cocoa or carob powder 1:1 with coconut flour (and I know others have too). So if you want to give it a chocolate flavour, then just use cocoa powder for some of the coconut flour. Personally, I’m thinking about leaving it plain pumpkin, and adding some unsweetened carob chips.

    • [email protected] on said:

      Sure! 🙂

  3. Just made this, so yummy, and love the texture, actually cooked through:) so many breads on this plan stay soggy in the middle, not this one!

  4. I am planning to make this for my MIL and me ASAP! But how much can we have at one sitting and still be on plan? We are sometimes too generous in our servings.

    • [email protected] on said:

      I bet you could do two slices.

  5. So this has no oil or butter in it at all? Just making sure that wasn’t an omission before I make it tomorrow morning…this looks so yummy!!!! TY!!

    • [email protected] on said:

      I used Sweet Blend. You can use other sweeteners. I’m not sure on how much stevia. The volume of the sweetener would be missing if you do use it. I just can’t say for sure if that would work. 🙁

        • [email protected] on said:

          It’s the old name for Super Sweet. 🙂

    • [email protected] on said:

      I’ve not tried it myself. You could give it a shot. Sometimes I’ve used flax and almond flour…half and half in other cakes.

  6. Just wanting to be sure the recipe calls for store-bought Coconut flour, not ground-up coconut? Thanks! It looks delicious and I’d like to try it.

    • [email protected] on said:

      I used store bought coconut flour.

    • [email protected] on said:

      Sorry, not sure what to tell you. Sometimes folks have enjoyed it much better cold the following day. I didn’t have issues with mine. 🙁

      • Mine was dry too, but will see if cold makes it better. I think for me personally I would want to cut Coconut flour down to 3/4 cup for texture purposes. But overall fantastic flavor. I also would lean towards the larger measurement of Sweet Blend. Thanks for making this, fantastic.

    • [email protected] on said:

      It is! 🙂 Nice, huh…well, you can use up to a 1/4th cup…might be even up to 1/2 cup, but I can’t get to my file to look! 🙁

    • [email protected] on said:

      I’ve not tried this with any other flours. Many use flax or coconut with success. I know with coconut you’d need more liquids.

    • [email protected] on said:

      I have no idea. I just use S or E ingredients in my recipes to keep them in the correct category. Not counting is part of the freedom of THM. Sorry I can’t help more.

      • I’m a type one diabetic who needs to give my body the correct amount of insulin for what I eat so with recipes like this I usually try to find an online carb counter where you can type in your recipe and the amount of servings and it will pop out the nutritional information per serving. Sometimes people who are eating to the THM plan still need to know the nutritional info for other reasons…

        • Understand your point here, Jen. If you need the carb count, and have the online converter, why not just do it yourself? I am a diabetic and do not rely on recipe posters to do this for me. The beauty of THM is that she doesn’t have to do that, so why would she go to the extra effort if she doesn’t need it?

          • [email protected] on said:

            Rebecca, I totally understand the need for diabetics to possibly need to count carbs or sugars more than others. If I had that problem, I’d certainly be more diligent in counting. I’m sure as a diabetic you even do it yourself just to be sure that the blogger or recipe is correct. I’ve seen a few tools that count to be off even. 🙁 The beauty if freedom if you don’t have sugar issues with diabetes for sure. Breaking a bondage that I see many girls cling too.

    • [email protected] on said:

      I did slice mine thin. lol You can decide. I don’t think two either way will hurt!

  7. I made this today. My first pound cake ever made by me! It came out perfect although I would use a smidge more on sweetner. I did your recommended high end too!! Thank you for sharing these wonderful recipes with us.

  8. I am going to try this and since I have allergies to nuts I will sub the almond for flax and will use the coconut also. It looks amazing. I think it would taste great with a cream cheese frosting. Should I use 1/3 fat cream cheese or full fat or FF? Though I might add a little butter to the cream cheese THM sweetner and a drop of lemon extract.

    • [email protected] on said:

      Just know you’ll need more liquids. I hope it works! Yes, you can use cream cheese frosting! Sounds relish!

  9. This looks awesome! I’m looking forward to making it for a pitch in on Tuesday. I have a question. The recipe calls for 1/2 tsp. clove. I that ground cloves or whole cloves? I am assuming ground, but wanted to be sure.

    • [email protected] on said:

      Ground cloves. 🙂

  10. If you’re going to make it an “S” snack by all means add some coconut oil (1/2 – 1 TBS)and use WHOLE eggs! It helps with the consistancy and makes it even more delicious. No need to use whites in an “S” meal or snack. 🙂 Thanks for the great recipe!

    • [email protected] on said:

      It’s just how I made it, but you can feel free to add whatever you’d like. I am going to try it with some Lily’s Chocolate chips.

      • [email protected] on said:

        5 whole eggs

    • [email protected] on said:

      Nope, I used a 15 oz can. I like it after it’s cold in the refrigerate the next day best. Some have added a bit of coconut oil to this, but I’ve not tried it.

  11. When I originally commented I appear to have clickerd on the -Notify me when new comments are
    added- checkbox and from now on every time a comment is added I get four emails with the same comment.
    There has to be a way you can remove mme from that service?
    Appreciate it!

    • [email protected] on said:

      I’m not techy at all and have no idea how to do that! I wish I did!

  12. Hey! I’m going to make this as a dessert. I saw the note above about the cream cheese frosting. Do you have a recipe for that??

    • [email protected] on said:

      I just soften cream cheese and beat it with some sweetener and vanilla. Sorry I don’t have a more specific recipe. I’d use one full brick of the cream cheese.

    • [email protected] on said:

      Some think it’s like a pie! I’ve heard it all. It is sweet to me, but I’ve been off sugar for two years. 🙂

    • [email protected] on said:

      I don’t Mary, I’m sorry.

  13. Looks awesome! Just wondering about substituting baking blend for the almond & coconut flours,do you know if it works be cup for cup using the baking blend? Thanks!

    • [email protected] on said:

      I bet it would work…I’ve not tried it though.

    • [email protected] on said:

      In this one, I’m not sure if you could. You’d need to add more liquids somehow if you so. It’s a much thirstier flour. I’m not sure I’d try that one…Baking Blend, yes…But I’ve not experimented yet.

    • [email protected] on said:

      No, I’m sorry that I can’t. I don’t count carbs on the plan I’m using.

  14. This was a total flop for me. It took over 2 hours to fully bake, and it still didn’t taste decent. And it came apart upon taking the cooled cake from the pan. The batter seemed…off. More pictures of the “process” would be helpful.

  15. Just finished making this a little while ago. I’ve never made pound cake before so I wasn’t sure what to expect. Turned out ok. Made a few adjustments: I used 1/3 c coconut sugar plus a little honey, also traded out the egg whites for 3 flax eggs. The batter was dry at this point so then I added 1/4 c coconut oil. The batter was still questionable, but since I didn’t know what to expect, I went ahead and baked it. I’d say it’s a good start! I’ll definately make it again, but next time add applesauce or a banana to help moisten it up. I’ve tried soooooo many coconut flour recipes, and they always have trouble staying moist.

  16. I love everything pumpkin and am looking forward to trying this recipe. I have the THM baking blend. How much of that would you use to replace the two flours you used? Thanks so much.

    • [email protected] on said:

      I haven’t tried it yet! I need too. I’d say you’d need a little more since coconut flour is “thirstier” than BB.

  17. So I just made it. I used BB. And I just used equal amount so I used 2 1/2 cups BB. I’ll let you know how it turned out. I will say that it was done sooner 80minutes. Smells great. Waiting for it to cool. Going to have it for lunch with a collagen tea for lunch.

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    • [email protected] on said:

      Hmm…I’m not sure! Is it a lot thicker?

  20. I made this..wanted a bit sweeter so whipped up a bit of pyure sweetener / xylitol, cinnamon, with butter in a pan. Heated and drizzled on top. Yum!

    Out of almonds , I wonder how baking blend will do on this. Anyone try?

    • [email protected] on said:

      I’ve not tried it, Kelly. I’m sure it would work though. I’m just not exact on the amounts.

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    • [email protected] on said:

      Can you use golden flax?

  22. Delicious!! I used 1/2c of Truvia for baking instead of the sweetener listed, and it’s absolutely wonderful! Thanks for a high fiber treat that fits into my macro-based nutrition challenge 🙂

  23. I noticed that you are using whole eggs. They are considered a fat(S) on the THM plan. The pumpkin is an E. So is this a crossover?

    • [email protected] on said:

      Nope. Pumpkin is a Fuel Pull ingredient. So this is a solid S recipe.

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