Keto Pumpkin Bread 🎃
A moist, flavorful, and healthy pumpkin bread with warm spices.
Equipment
- 8x5 inch Loaf Pan
- Mixer
Ingredients
Keto Pumpkin Bread
- 7 oz canned pumpkin puree
- 1 cup sugar substitute
- 1/4 cup melted unsalted butter
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 1 1/2 cups finely milled almond flour
- 1/2 cup golden flax meal re-ground
- 1 1/2 tsp baking powder
- 1 tbsp psyllium husk powder
- 2 tsp cinnamon powder
- 1 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 1/4 cup chopped walnuts
Cream Cheese Frosting
- 4 oz softened full-fat cream cheese
- 2 tbsp unsalted butter room temperature
- 1/2 cup sugar-free confectioners sugar
- 2 tbsp heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease and line an 8x5 inch loaf pan with parchment paper, overhanging sides.
- In a mixer, blend pumpkin, sweetener, melted butter, and vanilla until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in almond flour, flax meal, baking powder, psyllium, and spices until combined.
- Fold in chopped walnuts if desired.
- Pour batter into prepared pan; it will be thick.
- Bake for 40-55 minutes until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then lift out using parchment.
- Transfer to a rack and cool for 20 minutes.
- For frosting, beat cream cheese, butter, confectioners sugar, and cream until smooth.
- Frost with cream cheese frosting and slice.
- Store leftovers refrigerated up to 5 days or freeze for 3 weeks.
Notes
Nutrition Information (per serving):
Calories: 225
Total Carbs: 4.9g
Net Carbs: 2.1g
Fats: 15.8g
Protein: 6.4g
Calories: 225
Total Carbs: 4.9g
Net Carbs: 2.1g
Fats: 15.8g
Protein: 6.4g
