Low Carb Pumpkin Loaf with Cinnamon Cream Cheese Frosting



For the Pumpkin Loaf

For the frosting

  1. 4 ounces cream cheese, softened
  2. 2 tablespoons butter, softened
  3. 1 teaspoon pure vanilla extract
  4. 1/2 teaspoon cinnamon, more to taste
  5. 1/2 cup powdered erythritol (I use this brand)


For the pumpkin loaf

  1. Preheat the oven to 350°F. Grease a 9.25 x 9.25 x 2.75 inch loaf pan.
  2. Using a hand mixer, cream together the cream cheese, butter and erythritol.
  3. Mix in the eggs one at a time. Then mix in the pumpkin and vanilla extract.
  4. In a separate mixing bowl, combine the almond flour, coconut flour, salt and pumpkin pie spice. Mix until well combined.
  5. Fold the dry ingredients into the wet ingredients and mix until all ingredients are well incorporated.
  6. 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.
  7. Place on a cooling rack and allow to cool before frosting.

For the Cinnamon Cream Cheese Frosting:

  1. Using a hand mixer, cream together the cream cheese, butter, vanilla extract and cinnamon. Gradually mix in the erythritol.
  2. Frost the loaf, slice, and enjoy!


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