Paleo Pumpkin Tahini Pound Cake


October 1, 2020

With cold weather comes the craving to sink our teeth into something dense and warm, creating that nice cozy feeling. Food can be emotional and that is quite alright. This recipe can be used to make muffins, cookies or in this case, pound cake. I love creating desserts that don’t leave you feeling groggy, bloated and foggy afterwards. When you commit to your health in a real way you commit to the life style, tuning into all the cravings with a sense of creativity not punishment or lettuce sandwiches, ya feel me?

Here is the recipe, I hope you enjoy!


  • 1/2 cup pumpkin

  • 1 cup of Tahini (unsweetened)

  • 1/3 cup organic coconut sugar

    • ( you can replace this with monk fruit sweetener or honey)

  • 2 eggs

  • 1 cup almond flour

  • 1 tbsp baking soda

  • 1 Tbsp cinnamon

  • 2 Tbsp pumpkin pie spice

  • 1 Tbsp sea salt

  • 1 Tbsp melted grass fed butter


  • preheat the oven to 350

  • combine and mix all ingredients in a bowl at once (I use beaters)

  • grease pan with butter or coconut oil

  • pour whipped ingredients into the pan

  • bake for 30 minutes, let cool for 10

  • optional: top with nut butter, granola or frosting.

    (9-12 servings)


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