Spooky Keto Pumpkin Bread with Almond Flour
A delicious, low-carb Halloween treat that fits perfectly into a keto lifestyle. This moist pumpkin bread is topped with a creamy ghostly glaze.
Equipment
- Loaf Pan
- Hand Mixer
Ingredients
Bread Base
- 2 cups almond flour
- 1/4 cup granulated Swerve or low-carb sweetener
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 tsp pumpkin pie spice
- 15 oz pumpkin puree
- 3 large eggs
Creamy Ghostly Glaze
- 4 oz cream cheese softened
- 2 1/2 tbsp butter softened
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup confectioners Swerve
Instructions
- Preheat your oven to 325°F. Grease a standard loaf pan or line it with parchment paper.
- In a large bowl, whisk together the dry ingredients: almond flour, sweetener, baking powder, salt, and pumpkin pie spice. Break up any lumps with a fork.
- Add the pumpkin puree and eggs, then mix with a hand mixer or by hand until the batter is completely smooth and thick.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake on the center rack for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 30 minutes, then transfer to a wire rack and cool completely.
- While the bread cools, make the glaze: Beat the cream cheese, butter, vanilla, and cinnamon with a hand mixer until fluffy. Gradually add the confectioners Swerve and beat until smooth.
- Spread the glaze over the cooled bread and slice into 10-12 pieces. Store in parchment paper in the fridge for up to 5 days.
Notes
Nutrition per serving: Calories: 172 | Net Carbs: 2.3g | Fats: 13g | Protein: 6g
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