Keto Pumpkin Pound Cake
Updated: Nov 20, 2018
As you may know from following me on Instagram or Facebook- I've been keto since June of this year. I have to say I ABSOLUTELY LOVE IT !!! I am stronger, enjoying more energy, less sugar cravings, less brain fog and cognitive function -just to name a few. I can not say how much it has helped heal my adrenals and sugar cravings. Instead of reaching for a bag of chips or a sleeve of cookies- I make my own - with whole food ingredients. As a wellness coach- I know how important it is to eat wholesome foods that nourish and replenish the body. However, as a busy mom of 5 ( yep 5 lol), wife, entrepreneur I also understand how busy our lives can get. This is why I try to make the simplest recipes with wholesome ingredients and LOADED with flavor. This recipe is no different. Let me just say that my husband HATES PUMPKIN...yet he could not get enough of this cake. Try this recipe for yourself and share our thoughts with me on Instagram or Facebook. I'd love to hear from you.
Here's what I did:
Pre-heat the oven first at 350 degrees
2 cups of almond flour
1/2 cup of pumpkin puree
3/4 cup of Eyrthritol
1 teaspoon of cinnamon
1/2 teaspoon of sea salt
2 large eggs
2 tablespoons of coconut oil
blend ingredients well then pour the contents into a loaf pan. I used Kerrigold grass-fed butter to lightly coat the pan first. Then bake in the oven at 350 degrees for 45 minutes. Now this lasted my husband and I a week. so it does very well in the fridge as long as you cover it or place in an air -tight container.
That's it- it's just that simple. If you'd like more recipes to keep you inspired on your wellness journey. Subscribe to my newsletter to get inspiration to live #fitandwell. Also take our 7-Day Slay your fit goal challenge so that you keep moving and grooving all week long. This challenge is for all fitness level. It's fun and engaging. Jump in the challenge today- it's totally free to you.
Hope you have a wonderful holiday.