- 1 cup coconut flour
- 1 & 1/2 cups almond flour
- 1/4-1/3 cup of THM Sweet Blend or 1 cup of xylitol
- 1&1/2 tsp aluminum free baking powder
- 1&1/2 tsp of cinnamon
- 1/2 tsp. clove
- 1/4 tsp salt
- 3 eggs
- 2/3 cup egg whites
- 1&1/2 tsp vanilla
- 1 can pumpkin puree' (15 oz)
- 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.
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) Visit me on Facebook! A Home With Purpose: Jennifer Griffin
92 Responses to “Pumpkin Poundcake~ (Sugar Free, Low Carb, THM S, Gluten Free)”
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About Jennifer
Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me.
Can’t wait to give this a try! It looks so good. I love anything with pumpkin in it. I think even my kids would like this! Thanks for the recipe!
No problem! I hope you enjoy!
I have coconut flour but no almond flour on hand. Can I make almond flour from raw almonds or just use coconut flour ?
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 : )
are there other steps for the instructions besides just the first point? like baking time?
This looks so delicious! I don’t have walnuts on hand, so I will add pecans.
I think a little homemade whip cream would be yummy on this!
How long do you bake it?
90 minutes.
Do you know the net carbs in this per serving?
No ma’am. I try to stick to categories of S and E with my ingredients. I don’t really count everything.
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!!
The cooking time is 90 minutes.
Where do you get coconut flour?
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.
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.
Do you think egg substitute would work in place of eggs?? We have an egg allergy bit this looks sooo yummy!!! Thanks for posting it!!!
Sure! 🙂
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!
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.
I bet you could do two slices.
why just egg whites? What would happen if I used whole eggs?
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!!
Do I have to use xylitol? Or would just stevie work to sweeten? If so about How much
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. 🙁
Is that Gentle Sweet or Super Sweet? Thanks!!
It’s the old name for Super Sweet. 🙂
Have no coconut flour can I use all almond flour?
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.
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.
I used store bought coconut flour.
Mine turned out REALLY dry. Any ideas??
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.
My dough was very stiff. Seemed like it was missing some liquid, but I checked the recipe and I had followed it exactly.
Soo pumpkin is a fuel pull!!!??? That’s exciting! Do tell me more on how this is??
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! 🙁
We have tree nut allergies in our family any suggestions in substituting Almond Flour?
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.
How many carbs???
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?
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.
So, when you say 2 slices is probably ok to have….you mean 1/8th or 2/16 of the loaf? Those are some pretty slim slices, lol!
I did slice mine thin. lol You can decide. I don’t think two either way will hurt!
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.
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.
Just know you’ll need more liquids. I hope it works! Yes, you can use cream cheese frosting! Sounds relish!
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.
Ground cloves. 🙂
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!
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.
Kristal how many whole eggs would I use if I leave out the egg whites?
5 whole eggs
What size of can of pumpkin are you using? I’ve tried this twice with the smaller size can (15 oz) and it turns out super dry as a batter. Are you using the larger 29 oz can? Thank you!
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.
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!
I’m not techy at all and have no idea how to do that! I wish I did!
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??
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.
This does not sound very sweet. Is it more like. A bread or a desert??
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. 🙂
Do you have the carb count on this recipe? I LOVE pumpkin and could prob eat the entire thing 🙁 Thanks!
I don’t Mary, I’m sorry.
Thanks anyway 🙂
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!
I bet it would work…I’ve not tried it though.
Could I use oat fiber to replace one of the other flours? Looks great! Can’t wait to try it!
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.
Hello,
Can you tell me the total carbohydrate count on this recipes? Thank you.
No, I’m sorry that I can’t. I don’t count carbs on the plan I’m using.
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.
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.
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.
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.
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.
Any thoughts on how I would do this recipe with real pumkin purée(blended pumpkin from the garden)?
Hmm…I’m not sure! Is it a lot thicker?
I use fresh pumpkin purée in place of canned pumpkin….just weigh out 15oz (I freeze mine zip lock bag premessured to 15oz)
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?
I’ve not tried it, Kelly. I’m sure it would work though. I’m just not exact on the amounts.
can you recommend a flour if we can not have Almond?
Can you use golden flax?
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 🙂
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?
Nope. Pumpkin is a Fuel Pull ingredient. So this is a solid S recipe.