I know what you’re thinking, another pumpkin recipe? Well, here’s the thing I have been trying to perfect my low carb pumpkin bread for a couple of years now. It’s been a real quest to create a low carb pumpkin bread similar to the regular version our family once loved.
Working with pumpkin puree can be tricky with low carb flours. The lack of gluten in these flours does not make baking a pumpkin bread easy. But this girl was determined. Just like I was when I created our low carb cream cheese pound cake. If there is one thing I am, it’s relentless. I just won’t give up on a recipe without a good fight. Fortunate for you, I finally won this battle and what we have here is a real winner.
You’ll notice that this recipe makes two generous loaves, making it easy to freeze one for later. For an added treat I am including my low carb cream cheese frosting for you to also enjoy.
Low Carb Pumpkin Bread
1 15 oz. can of pumpkin puree
2 cups granulated of sugar substitute (I use Swerve)
1 table spoons of baking powder
2 teaspoon vanilla extract
3 tablespoons of pumpkin pie spice
3 tablespoons of cinnamon powder
1/4 teaspoon sea salt
10 large eggs
3 cups of almond flour
1 cup of golden flax meal
Pre-heat oven to 350 degrees
Grease two 8×4 inch loaf pans well. In a large stand up mixer, beat the pumpkin puree, sugar substitute, and vanilla extract until well blended. Beat in the eggs one at time until fully combined. Next add the almond, flax meal, baking powder, spices and salt.
Note that batter will be thick. Pour into the prepared pans and bake at 350 degrees for 45 minutes, or until an inserted toothpick comes out clean.
Cream Cheese Frosting
1 8 0z package of softened cream cheese
4 tablespoons of heavy whipping cream
1 cup of Swerve powdered sugar substitue
Beat the cream cheese until light and fluffy in a stand-up mixer. Next add the heavy whipping cream and beat until fully combined. Add the sugar substitute one tablespoon at a time gently mixing so as to not lose too much volume.
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