In addition to this keto pumpkin bread, check out some of my other favorite low carb pumpkin recipes:
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Low Carb Pumpkin Loaf with Cinnamon Cream Cheese Frosting
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
Ingredients
For the Pumpkin Loaf
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 ¼ cup granular erythritol (I use this brand)
- 2 large eggs
- 1 14.5 ounce canned pumpkin puree (get it here)
- 1 ¾ cup blanched almond flour (I use this brand)
- 2 tablespoons coconut flour (I use this brand)
- ½ teaspoon sea salt
- 1 tablespoon plus 1 teaspoon Pumpkin Pie Spice (get the recipe here)
- 1 teaspoon pure vanilla extract (I use this brand)
For the frosting
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon, more to taste
- ½ cup powdered erythritol (I use this brand)
Instructions
For the pumpkin loaf
- Preheat the oven to 350°F. Grease a 9.25 x 9.25 x 2.75 inch loaf pan.
- Using a hand mixer, cream together the cream cheese, butter and erythritol.
- Mix in the eggs one at a time. Then mix in the pumpkin and vanilla extract.
- In a separate mixing bowl, combine the almond flour, coconut flour, salt and pumpkin pie spice. Mix until well combined.
- Fold the dry ingredients into the wet ingredients and mix until all ingredients are well incorporated.
- Pour the batter into the prepared loaf pan. Bake for 45 minutes to an hour, or until you can place a toothpick in the center and have it come out clean.
- Place on a cooling rack and allow to cool before frosting.
For the Cinnamon Cream Cheese Frosting:
- Using a hand mixer, cream together the cream cheese, butter, vanilla extract and cinnamon. Gradually mix in the erythritol.
- Frost the loaf, slice, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
Joseph Marcoux says
I used almond flour and it was a disaster. Out of the oven,a toothpick came out clean and it had a golden brown crust. After cooling for several hours, I took it out out of the pan and it fell apart because it was so moist. Was a good learning moment. The frosting was great.
Samantha says
Made this today and it is delicious. It is came out very moist! My brother, three kids and hubby all had a piece and made yummy sounds. The Swerve sweetener is such a cut above the other sugar free substitutes on the market we will never go back. Love it and thank you for a great recipe!
2 sassy girls says
I made this today and had to throw it out. Don't know if I did something wrong....I used ZSweet instead of Swerve, and it was SOOO sweet that it was sickening. Also, cooked it for an hour and it got well done around the edges and still raw on the inside. I was so disappointed as it smelled delicious when it was baking! Oh well, will try some more great looking recipes on your site!
Kyndra H says
That is why the recipe uses Swerve instead. It is erythritol and erythritol is not nearly as sweet as say Splenda and other sweeteners like it. I have gotten to the point where I can barely tolerate sweeteners. Erythritol is the only one I like now
Sabine says
Looks amazing!
tashamlb says
I just printed this am making it on my lunch break! Can't wait to try it!
Unknown says
For anyone who is wondering, I made this last night with Splenda and was not a fan. I like it in some recipes, but it was way too overpowering here. My fiance didn't mind it much, but if you're sensitive to the Splenda aftertaste I'd skip it. I'm looking forward to trying the recipe again with erythritol - despite the Splenda, it looked and smelled delicious!
Dawn Clark says
Made this today & it tastes as good as it looks! The only problem I see, I should've doubled the recipe & frozen one loaf because it's so delicious it will get eaten up quickly. Thank you for another awesome recipe.
Jennifer Getzler says
If you use swerve instead is it the same measurements as if you use the erythritol? Thanks!
Jennifer Getzler says
This looks yummy! I think I am going to make this tomorrow! I love your website!
Jennifer Getzler says
If you use swerve instead is it the same measurements as the Erythritol? Thanks!
Kyndra Holley says
Swerve is erythritol
Shannon says
This looks great! Do you think I can use Splenda instead of Swerve?
Kyndra Holley says
I'm sure that Splenda will be fine but it will just probably have a pretty strong aftertaste. I am not a fan of Splenda