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 to Make It
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.
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