Keto Pumpkin Bread that’s easy to make, delicious and gluten free? Yes this really is THE best low carb pumpkin bread made with almond and coconut flour and packed with warming spices.
1tbsppumpkin spice or Speculaas spice see notes for alternatives
2tspPsyllium Hush Powder
1tspground turmeric(optional – adds colour)
½tspXanthan Gum
¼tspsalt
Zest of 1 orange
Cream Cheese Frosting
1cup(120g) full fat cream cheese, room temperature
½cup(120ml) heavy cream(double cream)
6tbsppowdered Erythritol
1tspvanilla or maple extract
A few drops liquid Stevia(optional)
Toppings
handful pecans(optional)
grated nutmeg(optional)
Sukrin Syrupmaple flavor
Instructions
Make the 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, psyllium husk powder, xanthan gum, spices and salt 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 Powdered Erythritol) together until frosting is light and fluffy.
Spoon the frosting onto the (cooled!) pumpkin bread and spread it with a spoon or spatula.
Decorate and Enjoy!
Add pecans and a little Sukrin Maple Syrup if you like. Grate a little nutmeg over the top, slice and enjoy!
Video
Notes
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