It is officially fall and time to think about all of the recipes you can make with this seasons harvest! Pumpkins are being harvested and you will start seeing them EVERYWHERE so why not take advantage of this big orange squash?!

Here is a simple low carb pumpkin pound cake recipe you will absolutely die to make this fall!

Photograph/Recipe by Josh Arguello

Cooking oil spray, as needed
2+ 1/2 cups almond flour
1+ 1/2 cups sugar substitute
1 +1/2 teaspoons baking powder
1+ 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1+ 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1+ 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Equipment: 9 by 5-inch loaf pan

Photograph/Recipe by Josh Arguello

1. Preheat oven to 300 degrees F. and heavily spray the loaf pan with cooking oil spray.

2. In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt.

3. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredient and stir until combined.

4. Pour the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 6 thick slices and cut each slice in half to make 12 portions. Serve warm or cold.

Photography/Recipe by Josh Arguello 

Make it Memorable
Try adding walnuts or pecans to the mix and then serve alongside traditional favorites like Roast Turkey and Ham, or griddle in the morning and top with a thin slice of cream cheese.

Photograph/Recipe by Josh Arguello

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 1/2 hours

Calories: 180
Total Fat: 13 grams
Saturated Fat: 1.5 grams
Carbohydrates: 11 grams
Net Carbohydrates: 8 grams
Fiber: 4 grams
Protein: 8 grams




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