Keto Pumpkin Bread
Preheat the oven to 350°F / 180°C. Grease a 9″x5″ loaf pan, and line with parchment paper letting the edges of the paper hang over the edges. Cream the softened butter and sweetener together for 2-3 minutes.
Gradually add the eggs and mix into the batter. Add the pumpkin puree and beat until combined.
Sift the almond flour, coconut flour, baking powder and spices into the batter and then stir together using a spatula.
Add the grated orange zest and vanilla and stir again. The batter will be quite thick, unlike conventional cake batter.
Transfer the batter into the prepared loaf pan and level with the spatula. Bake for 45 minutes, tenting the pan with aluminum foil if the bread is browning too quickly.
Cool in the tin then lift out using the parchment paper. Do not slice while the bread is still warm – it is likely to crumble!
Make the cream cheese frosting. Beat room temperature cream cheese, heavy cream, vanilla extract and powdered sweetener (I used
) together until frosting is light and fluffy.
Spoon the frosting onto the (cooled!) pumpkin bread and spread it with a spoon or spatula. Add pecans and a little
Sukrin Maple Syrup
if you like. Grate a little nutmeg over the top, slice and enjoy!
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