Pumpkin Pound Cake

1-4 oz. pkg. of Philadelphia cream cheese, room temp.

1 cup pumpkin

2 lg. eggs

½ cup aspartame

½ tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. ground cloves

3 cups Almond flour, Blue Diamond® or Nature’s Eats®

Filling & Icing:

1-4 oz. pkg. of Philadelphia cream cheese, room temp.

¼ cup Swerve® confectioner’s sugar

1 tsp vanilla extract

4 drops of green food coloring

12 drops yellow food coloring

4 drops red food coloring

Items need:

Icing decorating tips with bags

Pumpkin cake mold

In a mixing bowl, using a hand mixer, cream together pumpkin and cream cheese, and 2 eggs, aspartame, salt, cinnamon, nutmeg, cloves. Then gradually add almond flour, mixing well. Grease a pumpkin mold, evenly add cake batter to each half of pumpkin mold, bake at 350 for 50-55 minutes. Let cool. Flip the 2 halves on to a cookie sheet.

Filling:

In a mixing bowl with hand mixer, combine cream cheese, Swerve®, and vanilla extract. Next, separate 2-3 tablespoons into a separate bowl, add green food coloring mixing well set aside for decorating. Next, add to main bowl of icing yellow and red food coloring, mixing well, set aside for filling.

Assembly:

Trim excess cake from bottom of each halve of pumpkin to make a flat surface. Place a small dab of orange icing on a cake serving plate and add bottom layer of pumpkin pound cake. Next, with orange icing, ice the flat inside side layer completely. Then, place top pumpkin cake layer flat side down on top of icing of bottom layer. Assemble decorating bag with tip following package directions, add green icing to bag, and decorate top of pumpkin. Makes 10 servings, 1 serving is 14.4 carbs.