Low carb pumpkin bread offers a treat perfect for the comfort of the season, highlighted with the sweetness of a cream cheese frosting.
Desserts

Low Carb Pumpkin Bread with Cream Cheese Frosting

Low carb pumpkin bread offers a treat perfect for the comfort of the season, highlighted with the sweetness of a cream cheese frosting.

Low carb pumpkin bread offers a treat perfect for the comfort of the season, highlighted with the sweetness of a cream cheese frosting.

Quick breads are a seasonal favorite, pumpkin bread especially. This recipe uses both almond flour and coconut flour as a low carb alternative to regular flour, then sweetens the deal with a cream cheese frosting using erythritol instead of sugar.


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Low Carb Pumpkin Bread with Cream Cheese Frosting

Low carb pumpkin bread offers a treat perfect for the comfort of the season, highlighted with the sweetness of a cream cheese frosting.

Servings 8
Calories 156 kcal

Ingredients

  • 1 ½ cup almond flour
  • ½ cup coconut flour
  • 1 cup pumpkin puree
  • ½ cup Swerve brown sugar
  • 3 eggs
  • tsp pumpkin pie spice
  • 1 tbsp apple cider vinegar
  • 3 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp xanthan gum
  • 2 tsp vanilla

Cream Cheese Frosting

  • 2 oz cream cheese softened
  • 2 tbsp butter softened
  • ½ tsp vanilla
  • ½ cup Swerve confectioners sweetener

Instructions

  1. Preheat oven to 325°F. Grease loaf pan and set aside.

  2. In a medium bowl combine flours, baking powder, baking soda, xanthan gum, and pumpkin pie spice.

  3. Mix in Swerve brown sugar, eggs, pumpkin, and vanilla. Finally mix in the vinegar and quickly add batter to the loaf pan. Bake for 45 min. Cover bread with foil to prevent the top from getting too dark and bake for an additional 30 minutes or until a toothpick comes out clean. Cool in the pan on a cooling rack.

Cream Cheese Frosting

  1. In a medium bowl, using a mixer at medium speed, cream the cream cheese, butter, and vanilla. Once mixed, gradually add Swerve confectioners sweetener, and mix on medium until fully combined.

  2. Once pumpkin bread is cooled frost with cream cheese frosting. For a smoother frosting, place frosting in the microwave for 5 second increments until smooth but not too thin.

Recipe Notes

 

Each slice is extremely filling. I prefer a thicker slice of pumpkin bread, but if you want to cut the carbs down or make the bread last longer I recommend slicing the bread into 8 thick slices, then cutting each slice in half. This results in more thicker slices so you can fully appreciate the frosting and get a good bite, but only half the carbs of a full slice. Plus, if it's like my house, this pumpkin bread goes fast! Everyone loves it. Thinner slices also just don't seem to have the same substance and are often a disappointment to me.

Nutrition Facts
Low Carb Pumpkin Bread with Cream Cheese Frosting
Amount Per Serving
Calories 156 Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Saturated Fat 5.1g32%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.4g
Cholesterol 86.1mg29%
Sodium 426.9mg19%
Potassium 29.5mg1%
Carbohydrates 8.9g3%
Fiber 4g17%
Sugar 2.2g2%
Protein 5.6g11%
Vitamin A 75.3IU2%
Vitamin C 2.2mg3%
Calcium 4.6mg0%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.

Yum

Disclaimer

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.

If you like this recipe, check out these other recipes for more inspiration

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