Low Carb Pumpkin Bread (5g Carbs/Slice!)

 

There’s nothing like the smell of this low carb pumpkin bread recipe permeating the kitchen!!

Ingredients:

Bread:

• ▢4 eggs
• ▢3/4 cup pumpkin puree
• ▢1/4 cup unsalted butter
• ▢2 teaspoons vanilla
• ▢2 cups almond flour*
• ▢1/2 cup coconut flour
• ▢3/4 cup swerve or lakanto 
• ▢1 1/2 teaspoon baking powder
• ▢1/2 teaspoon kosher salt
• ▢1 tablespoon cinnamon
• ▢1 teaspoon nutmeg
• ▢1/4 cup pumpkin seeds optional

Frosting:

• ▢3 ounces cream cheese softened
• ▢2 teaspoons swerve or lakanto 
• ▢dash of cinnamon

Instructions:

• Prepare an 8” bread pan with parchment paper or cooking spray.
• Preheat oven to 350 F.
• In a medium bowl, beat eggs (4).
• Add pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons) and stir to combine.
• In a separate bowl, add almond flour (2 cups), coconut flour (1/2 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon). Stir to combine.
• Add dry ingredients to wet ingredients and mix until fully combined.
• Pour batter into prepared bread pan.
• Cook for 1hr - 1hr 10 minutes, or until a toothpick in the center of the loaf comes out dry.
• Meanwhile, using an electric mixer, combine the frosting ingredients in a small bowl.
• Allow the bread to cool before adding the frosting. Enjoy!
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