Keto Pumpkin Bread
Keto Pumpkin Bread is a gluten-free, pumpkin-spiced bread loaf with a yummy maple cream cheese frosting.
Servings: 10
Calories: 217kcal
Ingredients
Pumpkin Bread
- 1 ¾ cups Almond Flour blanched
- ½ cup Granulated Low-Carb Sweetener
- 1 tablespoon Baking Powder
- ½ tablespoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ½ teaspoon Xanthan Gum *optional
- ¼ teaspoon Salt
- 1 cup canned Pumpkin Puree not pumpkin pie filling
- 2 large Eggs
- ¼ cup Avocado Oil or Coconut Oil melted
- 2 tablespoons roasted shelled Pumpkin Seeds * optional garnish
Cream Cheese Frosting
- 3 oz Cream Cheese full-fat
- 1 ½ tablespoons Low-Carb Powdered Sweetener
- 1 to 2 tablespoons Heavy Cream
- ¼ teaspoon Maple Extract or Vanilla Extract
Instructions
- Preheat the oven to 350℉ (180℃). Line a 9×5 loaf pan with parchment paper and spray or grease with oil or non-stick oil spray.
- Combine the almond flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and salt in a large mixing bowl. Stir until combined. Set aside.
- Combine pumpkin puree, eggs, and avocado oil in a medium-sized mixing bowl. Whisk until smooth.
- Add the wet pumpkin mixture to the dry mixture and whisk until thoroughly mixed.
- Add the batter to the prepared loaf pan and spread around until the batter is evenly distributed.
- Bake the loaf on the oven's center rack for 55 to 60 minutes or until a toothpick comes out of the center of the bread clean.
- Let the pumpkin bread cool completely before pulling the parchment paper on both sides of the loaf to release it from the pan.
- While the pumpkin bread is cooling, you can make the cream cheese frosting. Add the cream cheese to a small bowl and heat in the microwave for 20 to 30 seconds to soften it.
- Add the powdered sweetener, maple or vanilla extract, and one tablespoon of the heavy cream to the softened cream cheese. Whisk together until smooth.
- Add a tablespoon more heavy cream or a little more if needed until you achieve desired consistency.
- Once pumpkin bread is completely cooled, spread the cream cheese frosting over the loaf. Sprinkle with optional pumpkin seeds. Slice and serve.
Notes
*All nutritional data are only estimates based on the products I used.*
Storage: The pumpkin bread can be covered and stored in the refrigerator for up to six days or sliced and frozen in a freezer bag for up to a month.
Yield: One Loaf, Servings: 10 slices, Serving Size: 1 slice, Net Carbs per Serving: 4g, Amounts per Serving-
Nutrition
Serving: 1slice | Calories: 217kcal | Carbohydrates: 6g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 247mg | Fiber: 2g | Sugar: 2g
