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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Keto Pumpkin Bread with Cream Cheese Icing
You will love this Keto bread recipe which is perfect for all times of the year. Delicious pumpkin puree is mixed with almond flour, psyllium husk powder for structure, powdered sweetener, cinnamon, fresh eggs, and vanilla extract. The batter is divided between extra-large muffin tins to make individual-sized Keto pumpkin breads. The final Keto pumpkin bread is drizzled with a deliciously sweet cream cheese glaze. Keto Pumpkin bread with cream cheese is an excellent treat filled with healthy fats and fiber that will keep you satisfied.
How long does this bread last?
This bread has a very high moisture content. Please enjoy the bread within two days if stored at room temperature. If you do not consume it within that time frame, freeze the slices of bread for up to three months. Microwave the slices to reheat them.
What does the psyllium husk do, and can it be replaced?
The psyllium husk gives this gluten-free bread structure. You cannot successfully replace it with other ingredients like ground flax.
Serving suggestions
To make the ultimate pairing, pair this Keto pumpkin bread recipe with our other Keto recipes like our Keto Hazelnut Spread:
https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:b8475ffb-f6bf-cf93-5915-46d397b67a69
Net Carbs
4.8 g
Fiber
9.2 g
Total Carbs
62.1 g
Protein
10 g
Fats
16.4 g
235 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Baking powder
2 tsp
Coarse Kosher Salt
0.25 tsp
Psyllium Husk Powder
3 tbsp
Cinnamon
1 tsp
Monk Fruit Erythritol Blend
0.75 cup
Raw egg
5 large
Pumpkin
7 oz
Vanilla extract
0.5 tsp
Monk Fruit Erythritol Blend
0.75 cup
Whole milk
1 tbsp
Cream cheese
1.5 oz
Recipe Steps
steps 4
1 h 15 min
Step 1
Preheat the oven to 350 F. Spray a jumbo muffin with an avocado-based cooking spray. Next, combine the dry ingredients using a whisk.Step 2
Add the eggs, pumpkin puree, and vanilla extract to the dry mix. Mix well using a whisk. Make sure all the dry ingredients are incorporated. The batter will be slightly thickened due to the psyllium husk powder.Step 3
Divide the batter between the six muffin cup cavities. Bake for 35-40 minutes or until the bread is golden brown, puffed, and no longer jiggly. Gluten-free bread like this takes longer to cook, so err on the side of more time if unsure. Allow the breads to cool well before removing from the pan and slicing.Step 4
Combine 1/4 cup powdered sweetener, non-dairy milk, and softened cream cheese to make the glaze. Drizzle over the top of each of the breads. Store the finished breads in an airtight container.
Comments
UpbeatAvocado203640 2 years ago
Total carbs 46.1..net carbs 4.8.. fiber 9.2??? How did they get 4.8 net carbs????? Man these recipes on here are always off somewhere! 🤦♀️
GorgeousMacadamia801530 2 years ago
It has to do With the sugar alcohols
Lillylovely 2 years ago
its 32 grams of sugar alcohol