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Keto Pumpkin Bread with Cream Cheese Frosting – vegetarian recipe
Stav Kogan

Keto Pumpkin Bread with Cream Cheese Frosting

Embrace the cozy flavors of autumn without the carbs! This Keto Pumpkin Bread is incredibly moist, perfectly spiced, and topped with a dreamy, tangy cream cheese frosting. It’s the perfect companion for your morning coffee or a delightful after-dinner dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 6 serving
Calories: 240
Ingredients Method Nutrition

Ingredients
  

  • For the Keto Pumpkin Bread
  • ¾ cup (100 grams / 3.5 oz) almond flour
  • ¼ cup (60 grams / 2.12 oz) golden flax meal
  • ½ tablespoon psyllium husk powder
  • ½ cup (60 grams / 2.12 oz) Swerve sweetener
  • ¾ teaspoon baking powder
  • 1 teaspoon (5 ml / 0.2 fl oz) cinnamon powder
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon sea salt
  • ½ cup (115 grams / 4.1 oz) pumpkin puree
  • 2 pasteurized eggs, at room temperature
  • 2 tablespoons (30 ml / 1 fl oz) melted grass-fed butter, unsalted
  • ½ teaspoon vanilla extract, unsweetened
  • 2 tablespoons (30 ml / 1 fl oz) chopped walnuts
  • For the Cream Cheese Frosting
  • ¼ cup (55 grams / 1.94 oz) cream cheese, softened
  • 1 tablespoon (15 ml / 0.5 fl oz) grass-fed butter, unsalted, softened
  • 2 tablespoons (30 ml / 1 fl oz) Swerve confectioners sugar
  • 1 tablespoon (15 ml / 0.5 fl oz) heavy whipping cream
  • 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.
  • 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.

Method
 

  1. Preheat & Prep: Preheat your oven to 350°F / 175°C.
  2. Grease an 8x4 inch / 20x10 cm loaf pan or line it with parchment paper.
  3. 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.
  4. Mix Wet : In a separate medium bowl, beat the pumpkin puree, melted butter, vanilla extract, and eggs until smooth and well combined.
  5. Combine & Fold: Pour the wet into the dry .
  6. Mix gently until just combined—do not overmix.
  7. Fold in the chopped walnuts.
  8. Bake the Bread: Spoon the batter into your prepared loaf pan and smooth the top with a spatula.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool Completely: Remove the pan from the oven and let the bread cool in the pan for 15 minutes.
  11. Then, carefully transfer it to a wire rack to cool completely before frosting.
  12. Make the Frosting: While the bread cools, prepare the frosting.
  13. 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.
  14. Frost & Serve: Once the bread is completely cool, spread the cream cheese frosting evenly over the top.
  15. Slice into 6 servings and enjoy!
  16. 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.
  17. Patience Before Frosting: Do not attempt to frost the bread while it is still warm! The frosting will melt into a greasy mess.
  18. Let the loaf cool completely on a wire rack first.

Nutrition

Calories: 240kcalCarbohydrates: 3gProtein: 6.2gFat: 16.5g

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