Low Carb Pumpkin Bread
Ingredients:
4 Eggs
3/4 Cup Pumpkin Puree
1/4 Cup Butter
2 Teaspoons Vanilla
2 Cup Almond Flour
1/2 Cup Coconut Flour
3/4 Cup Erythritol
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Cinnamon
1 Teaspoon Nutmeg
1/4 Cup Pumpkin Seeds
FROSTING:
3 Ounces Cream Cheese , softened
2 Teaspoons Erythritol
Dash of Cinnamon
Directions:
Preheat oven to 350 F.
Prepare an 8” bread pan with parchment paper or cooking spray.
In a medium bowl, beat eggs. Add pumpkin puree, butter, vanilla and stir to combine.
In a separate bowl, add almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg. Stir to combine. Add dry ingredients to wet ingredients and mix until fully combined. Pour batter into prepared bread pan.
Cook for 1hr – 1hr 10 minutes, or until a toothpick in the center of the loaf comes out dry.
Meanwhile, using an electric mixer, combine the frosting ingredients in a small bowl. Allow the bread to cool completely before adding the frosting.
Servings: 12
Nutritional Information: Calories: 233, Fat: 18g, Carbohydrates: 10g, Fiber: 4g, Protein: 7g