Summer isn’t quite over, and fall hasn’t quite begun.  This transition time in August makes me want to have the best of both seasons.

Holding on to the sunshine, beaches, and fun of summer while longing for boots, sweaters, and the cozy feel of fall, I found a way to turn a popular pound cake recipe into two very different treats. They both started with this great moist pound cake recipe from Fit to Serve Group

From there, I adjusted to get seasonal flavors of lemon for summer and pumpkin spice (complete with cinnamon cream cheese frosting) for fall! I also made some in mini muffin size to easily replace the chemical tasting mini muffin packages the kids used to love. Just put into snack size baggies for an easy grab and go treat you can feel good giving the kids (or yourself!) You will be amazed at the light moist texture which seems to be hard to find when using low carb flours like almond or coconut.

Enjoy!

 

Base Recipe from Fit to Serve Group:

Ingredients:

1 ¼ c almond flour 

¾ c of erythritol 

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

Flavor Additions:

Lemon:

• 1T Organic Lemon Extract
• Optional: Poppy Seeds

Pumpkin:

• 1/2 cup canned pumpkin puree
• 1/2 tsp Pumpkin Pie Spice

Instructions

1. 1. Preheat oven to 350 degrees
   2. In a large stand-up mixer bowl beat on high the butter and erythritol.
   3. Add the cream cheese and vanilla mixing until incorporated fully.
   4. Add the eggs one at a time making sure they are incorporated each time before adding the next.
   5. Add in your choice of flavor ingredients and mix well.
   6. Add in all the dry ingredients.
   7. In a well-greased cake or loaf pan or cupcake pan (I like to use this: Spectrum Naturals Organic Coconut Oil Spray, 6 Ounce (Pack of 2) Packaging May Vary) bake for 30 to 40 minutes until golden brown on top. If making cupcakes, bake for 20-25 minutes.  I used a mini muffin tray and baked for 15 mins when a toothpick came out clean.

To get the true pumpkin bar taste, I needed that thick cream cheese frosting!

Optional Frosting for Pumpkin Version:

1/2 stick butter

1 Tbsp Vanilla

2 cups confectioners Swerve

4 oz softened cream cheese

1 tsp cinnamon

Mix together butter, vanilla, and cream cheese.  Add swerve 1 cup at a time and mix in.  Lastly, incorporate the cinnamon adjusting the amount based on preference.

For the lemon loafs, I added my Strawberry Rhubarb Jam for even more summer flavors.  Find that recipe here!

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