It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Keto Pumpkin Cream Cheese Pound Cake

Keto Pumpkin Cream Cheese Pound Cake
A keto pumpkin cream cheese pound cake recipe that’s topped with a keto-friendly maple icing. It makes the perfect low carb dessert!
Summer is slowly leaving us. Although if you live in South Florida like I do, the temperature is not giving the slightest signs that fall is around the corner. But nonetheless, it’s time to welcome the upcoming season and what better way than with a recipe for keto pumpkin cream cheese pound cake.
Every year I make it a point to add at least a couple more low carb keto pumpkin recipes to our recipe collection, this despite having already a few great pumpkin options. But somehow I always feel the need to outdo myself. It’s why I decided to create this keto pumpkin cream cheese pound cake that features a maple cinnamon flavored icing on the first day of September.
Creating More Keto Cream Cheese Recipes

This year I wanted to see if I could turn my popular keto cream cheese pound cake into a pumpkin spice version. After all anytime I use that low carb pound cake as inspiration, I am able to give you another yummy keto treat.

Plus if there is something I’ve learned, is that using cream cheese in low carb keto baking adds a lot of stability and makes things much easier when using non gluten flour alternatives. So yeah there’s that.
Wondering just how much this girl loves cream cheese and why it’s the key ingredient in this keto pumpkin cream cheese pound cake? Then take a look at the large and growing number of recipes that feature cream cheese on our site.
With all those keto cream cheese recipes under my belt, I was certain a keto pumpkin cream cheese pound cake could be birthed. And I’m thrilled to report that the recipe worked like a charm.
It took just a few simple tweaks to my basic keto cream cheese pound cake to create a keto pumpkin pound cake option for you. That and of course me praying for the download from heaven right before. Yes, my lovely peeps, I pray EVERY time I make a new recipe and it’s why I believe they turn out so well. Ha!
My keto pumpkin cream cheese pound cake is moist and has a lighter texture than my low carb pumpkin loaf recipe because that’s more of a quick bread recipe. This recipe is definitely more of a cake.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 

Baking With Bundt Pans
I opted to make my keto cream cheese pound cake recipe in mini bundt pans. For one, they look adorable. Plus, the use of a bundt pan, small or large seems to make dessert just a tad more special. Don’t you agree?
Although I made mine in mini bundt pans, you can certainly make this recipe in a 10 inch bundt pan if you prefer.
I used to bake many of my cakes in bundt pans. It was a foolproof way of baking a cake and allowed for easy slicing and a nicer presentation. But this girl finally wore-out her 10 inch pan bundt pan after years of use.
Given my love for baking cakes in bundt pans, it surprised me that I had not replaced it. However, right around the time Randy’s diabetes was out of control and my health was also a failing mess. So baking of any kind took a major backseat until we found the ketogenic lifestyle. You can read more about our journey below.
Because I can’t seem to leave good enough alone, I also drizzled the mini keto pumpkin cream cheese bundt cakes with a decadent maple cinnamon icing. Just to make sure that you would be completely blown away with this keto pumpkin cake recipe.

And I decided to add a little orange dye to the icing, totally optional. I did so to highlight the fact that these make a perfect keto fall dessert, and for prettier pictures of course.
Although icing these mini bundt pans is not a requirement, I thought I would share the recipe in case you wanted to make these keto pumpkin cream cheese pound cakes extra, extra special.

Not only did I want to dress up my keto pumpkin bundt cakes, but I also wanted an excuse to try this low carb maple syrup in a recipe. With only 1 net carb per serving I couldn’t resist using it to make a keto maple cinnamon icing. Just look how lovely the icing flows down the cake’s ridges?

And boy am I glad I did. Just a little of this sugar-free maple syrup goes a long way in providing flavor. Plus the viscosity the syrup provides helps the icing be more fluid.

  • Almond Flour
  • Ground Cinnamon Powder
  • Ground Ginger Powder
  • Ground Nutmeg Powder
  • Ground Clove Powder
  • Baking Powder
  • Sea Salt
  • Unsalted Butter
  • Full-fat Cream Cheese
  • Swerve Granulated Sugar Substitute (Erythritol Blend)
  • Surkin Gold (Brown Sugar Substitute)
  • Vanilla Extract
  • Pumpkin Puree (Unsweetened)
  • Large Eggs
Special note, make sure when making this or any other of our pumpkin recipes, that you are using pumpkin puree and not pumpkin pie filling. The pumpkin puree is just that and has no added ingredients, while the pumpkin pie filling is loaded with sugar and their own set of spices.
So don’t make the mistake of using the wrong one, otherwise you will certainly be kicked out of ketosis because of all those extra carbs.
My recipe for keto pumpkin cream cheese pound cake is oozing with pumpkin spice goodness. Which is why I hope you will give it a try. If you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.

Meal Plan Quickly For Real Keto Results
Looking for a real meal plan solution? Imagine a keto meal plan that you can customize to your personal preferences easily?
Real Plans is the answer to making your low carb keto meal planning a breeze. Using Real Plans as your keto meal plannerwill free up your time by streamlining the process.
This isn’t just any meal plan though. It’s one that populates a shopping list tailored to how much time you have and the ingredients you prefer to cook with. A definite win!
Furthermore, you can customize the meal plan to fit the diet of everyone in your family. One of my favorite features is that you can add any recipe from the web to be part of your meal plan. So yes, you can even use my recipes to meal plan with. Cool huh?

Keto Pumpkin Cream Cheese Pound Cake Recipe
A recipe for keto pumpkin cream cheese pound cake. It's low in carbs and makes the best low carb fall dessert.
10 min Prep Time
25 min Cook Time
35 min Total Time

  • 3 cup almond flour, sifted
  • 3 tablespoons of cinnamon
  • 3 tsp of ground ginger
  • ½ tsp of nutmeg
  • ¼ tsp clove
  • 3 tsp pumpkin pie spice
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 [8 oz] cream cheese, softened
  • 1 1/2 cup swerve
  • ½ cup surkin gold
  • 2 tsp pure vanilla extract
  • 1 cup pumpkin puree unsweetened pumpkin puree
  • 6 large eggs
  1. Preheat the oven to 350°F. Generously butter the 16 mini bundt pans. Or one large 10 inch pan.
  2. Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
  3. Beat on high using a stand-up mixer or a handheld mixer, the softened butter, cream cheese, both sugar substitutes, vanilla extract. Beat for 2-3 minutes or until light and creamy.
  4. Add the pumpkin puree and mix just until well incorporated.
  5. Add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
  6. Pour the cake batter evenly into the prepared pan(s).
  7. Bake about 20- 25 minutes if using the mini bundt pans and if using the one 10 inch bundt pan bake for 45-60 minutes. Or until an inserted toothpick comes out clean.
Bake about 20- 25 minutes if using the mini bundt pans and if using the one 10 inch bundt pan bake for 45-60 minutes. Or until an inserted toothpick comes out clean.
Diet : 
Courses : DESSERT
Cuisines : AMERICAN
Cooking : BAKING
Occasions : FALL DESSERT


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