Embrace the cozy flavors of autumn without the carbs! This Keto Pumpkin Bread is everything you love about the classic fall treat—incredibly moist, perfectly spiced, and topped with a dreamy, tangy cream cheese frosting. Using a blend of almond flour and flax meal, we create a tender crumb that holds together beautifully. It’s the perfect companion for your morning coffee or a delightful after-dinner dessert. Get ready to fill your kitchen with the irresistible aroma of pumpkin spice!
Ingredients
• For the Keto Pumpkin Bread
• ¾ cup / 100 grams almond flour
• ¼ cup / 60 grams golden flax meal
• ½ tablespoon psyllium husk powder
• ½ cup / 60 grams Swerve sweetener
• ¾ teaspoon baking powder
• 1 teaspoon cinnamon powder
• ¾ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon sea salt
• ½ cup / 115 grams pumpkin puree
• 2 pasteurized eggs, at room temperature
• 2 tablespoons melted grass-fed butter, unsalted
• ½ teaspoon vanilla extract, unsweetened
• 2 tablespoons chopped walnuts
• For the Cream Cheese Frosting
• ¼ cup / 55 grams cream cheese, softened
• 1 tablespoon grass-fed butter, unsalted, softened
• 2 tablespoons Swerve confectioners sugar
• 1 tablespoon heavy whipping cream
Instructions
1. Preheat & Prep: Preheat your oven to 350°F / 175°C. Grease an 8×4 inch / 20×10 cm loaf pan or line it with parchment paper.
2. Mix Dry : In a large bowl, whisk together the almond flour, golden flax meal, psyllium husk powder, Swerve sweetener, baking powder, all spices (cinnamon, ginger, nutmeg, cloves), and sea salt.
3. Mix Wet : In a separate medium bowl, beat the pumpkin puree, melted butter, vanilla extract, and eggs until smooth and well combined.
4. Combine & Fold: Pour the wet into the dry . Mix gently until just combined—do not overmix. Fold in the chopped walnuts.
5. Bake the Bread: Spoon the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Completely: Remove the pan from the oven and let the bread cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely before frosting.
7. Make the Frosting: While the bread cools, prepare the frosting. In a medium bowl, use an electric mixer or a whisk to beat the softened cream cheese, softened butter, Swerve confectioners sugar, and heavy whipping cream until smooth and creamy.
8. Frost & Serve: Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Slice into 6 servings and enjoy!
Nutritional Information
• Nutritional Info (Per Serving)
• Calories: 240
• Fat: 16.5 g
• Protein: 6.2 g
• Carbohydrates: 3 g
• Fiber: 1.5 g
• Net Carbs: 1.5 g
Pro Tips
• Room Temperature is Key: For the smoothest batter and frosting, ensure your eggs, cream cheese, and butter are all at room temperature. This helps them incorporate seamlessly without lumps.
• Don’t Overmix: When combining the wet and dry , mix only until they are just incorporated. Overmixing keto batters can lead to a dense, heavy loaf.
• Patience Before Frosting: Do not attempt to frost the bread while it is still warm! The frosting will melt into a greasy mess. Let the loaf cool completely on a wire rack first.
• Storage Savvy: Due to the cream cheese frosting, this bread must be stored in an airtight container in the refrigerator. It will keep for up to 5 days.
FAQ
Q: How many net carbs are in a slice of this pumpkin bread
A: Each serving of this keto pumpkin bread contains just 1.5 grams of net carbs, making it a perfect low-carb treat for a ketogenic diet.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed with a blend of almond flour and flax meal to create a moist, tender crumb. Substituting other flours like coconut flour would alter the liquid ratios and is not recommended for best results.
Q: How should I store this keto pumpkin bread
A: Because of the cream cheese frosting, the bread must be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
Q: Why does my bread need to be completely cool before frosting
A: It is crucial to let the bread cool completely before frosting. If you apply the frosting while the bread is still warm, it will melt and create a greasy texture instead of a smooth, creamy topping.
