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Pumpkin Pound Cake with Cream Cheese Frosting

Pumpkin Pound Cake with Cream Cheese Frosting

 

Ingredients and Directions

Pound cake:

3 cups almond flour

2 tbsp cinnamon 

3 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground clove

3 tsp baking powder 

1/2 tsp salt

8 oz room temp butter

8 oz room temp cream cheese 

1/2 cup brown monkfruit 

1/2 cup Allulose or plain granulated monkfruit 

1 cup pumpkin puree 

1 tsp vanilla

6 large room temp eggs

1 scoop TeamKeto Unflavored Collagen


Preheat oven to 350°. In a bowl, cream butter, cream cheese and sweetener. Once combined, add in vanilla and eggs. Once combined add all dry ingredients. Pour batter into a greased bundt cake pan and place in oven for 20-25 minutes, until skewer comes out clean.


Frosting:

6 oz cream cheese room temp

3 tbsp butter

1/2 cup powdered monkfruit 

1 tsp vanilla 

1/2 cup heavy whipping cream 

1 scoop TeamKeto Vanilla c8 


With a hand mixer, mix cream cheese, butter, powdered sugar, c8 and vanilla. Slowly add in heavy whipping cream until well-combined. 


Once cake is cooled, pipe on or spread on frosting. Enjoy!

Makes 18 slices
Macros per slice: 265 cal, 23g fat, 10g protein, 3g net carbs

 

 

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