Low carb pumpkin cake

Low Carb Chocolate Pumpkin Pound Cake

I’m declaring its pumpkin season already with my low carb chocolate pumpkin pound cake.  I don’t even care if its 96 degrees here in Miami and it feels like a 105! Why? Because I can’t wait till the weather changes to start creating fall recipes. Frankly, it may be as late as November before we see a glimmer of change in these parts.

I created a low carb chocolate pumpkin pound cake to quench all your cravings safely. Why chocolate? Because chocolate makes everything better, and this includes this low carb pumpkin pound cake. I chose to use cocoa powder in this recipe to ensure you get a bold chocolate taste with every bite.

The combination of chocolate with pumpkin spice gives this pound cake a rich profile. I think pumpkin puree adds depth to any recipe, don’t you? Not a fan of pumpkin? Hmmm, maybe you just need to add a little chocolate to the mix.

Years ago, I was a bit hesitant to the idea of these flavors together. I mean really, one is a vegetable and the other is well, glorious. I got over that quickly, once I finally tasted a chocolate pumpkin treat. Thankfully, today I can still enjoy this combination by making it a low carb option. This is important to us, because we do not want to be kicked out of ketosis by a treat that is not low carb or keto.

Need more convincing?  How about the lovely smell of fall spices permeating through your home? Trust me, no fall candle out there can ever come close to the real smell of pumpkin spices. Why buy a fall candle when you can get the experience at home and a low carb treat?

I love coming up with new recipes for you, and I find myself frequently dreaming about what recipe to share next. It’s my hope that by doing so it will make your decision to eat healthy easier. I never want to hear that you can’t eat this way because you don’t know what to eat. May a visit to our blog leave you feeling empowered.

Still can’t convince you to try this combo? How about you taste the pound cake our readers have deemed their favorite, our Low Carb Cream Cheese Pound Cake instead.

Low Carb Pumpkin Chocolate Pound Cake

Serving Size 1 slice

Low Carb Chocolate Pumpkin Pound Cake

A delicious low carb chocolate pumpkin pound cake

10 minPrep Time

1 hr, 15 Cook Time

1 hr, 25 Total Time

Save RecipeSave Recipe


  • 1 ½ sticks of softened butter
  • 2 cups of sugar substitute (I used swerve)
  • 4 eggs
  • 1/4 cup of coconut milk
  • 1/2 can of 15 ounce can of pumpkin puree (not pie mix)
  • 1 cup of unsweetened cocoa powder
  • 2 cups of almond flour
  • 1 ½ tablespoons of baking powder
  • 2 teaspoon of pumpkin pie spice (or ½ teaspoon of ginger, 1/4 teaspoon of nutmeg, 1  teaspoon of cinnamon, 1/4 teaspoon of ground all spice)
  • ¼ teaspoon of sea salt


  1. Pre-heat oven to 350 degrees
  2. In a large stand-up mixer combine the softened butter with the sugar substitute until light and fluffy.
  3. Add the four eggs beating well after each addition.
  4. Next add the 1 cup of unsweetened cocoa powder.
  5. To this mixture add the pumpkin puree and coconut milk, beat until fully incorporated.  
  6. Lastly, add the almond flour, baking powder, spices and sea salt.
  7. In a well-greased loaf pan add the batter and bake for a 1 1/4 hours or until an inserted toothpick comes out clean.
Cuisine: Dessert | Recipe Type: Low Carb Chocolate Pumpkin Pound Cake
Nutrition Facts
Serving Size 1 slice
Servings Per Container 15

Amount Per Serving
Calories 292 Calories from Fat 259.2
% Daily Value*
Total Fat 28.8g 44%
Saturated Fat 13.9g 70%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 150mg 6%
Total Carbohydrate 7.8g 3%
Dietary Fiber 4g 16%
Sugars 1.3g
Protein 6.2g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Enjoy in good health!

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Feel free to reach out to us to answer any of your questions regarding Keto//OS or the Low carb Keto lifestyle. We would love to assist you.









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No Comments

  1. This pound cake is absolutely delicious!! I made 4 mini loaves, baked at 325 for 1 hour, 15 minutes. Thank you for sharing this recipe with the world! ;) I know I will be making this on a regular basis, and I'm excited to check out the rest of your recipes.
  2. Sounds tasty! 😆 👍
  3. This sounds delicious! I look forward to trying it out. You should check out my marbled pumpkin cream cheese bread recipe that I just posted! It's one of my fall favorites.
  4. Any chance that you know what the stats are on this?
    • Hi Theresa, I haven't looked up the stats but I think it's probably close to 4 carbs per slice. Thanks for stopping by.
      • Thank you for replying! I changed a few minor things, like using cacao powder rather than cocoa and unsweetened almond milk in place of the coconut since it's what I had, and a stevia baking blend since I didn't have swerve. I scanned all ingredients into LoseIt and cut into twelve slices and it was 5 net carbs per slice so you were very close in your estimation! Also- this was TO DIE FOR. It was so good and no one who had a piece would believe me when I told them it was low carb and good for them. ;) I will definitely be looking into the other recipes you have here!
        • Wow Theresa, thanks for stopping by and sharing the net carbs for our bloggers. So thrilled that you made the recipe your own. Going to look up loseit to see if I can use this tool for the blog. This gal is still learning the best way to help the readers, so I appreciate the input. Do sign up for the blog via email and never miss a post. 💞
  5. Thanks for this recipe!

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