Keto

Pumpkin Bread with Cream Cheese Frosting

Pumpkin Bread

1 Cup of pure pumpkin
2 Eggs
2 ounces full fat cream cheese (room temperature)
4 ounces salted butter (room temperature) or ¼ cup of coconut oil
1 tsp vanilla extract
1 cup almond flour
2/3 cup erythritol
2 tsp pumpkin pie spice
1 tsp cinnamon
2 tsp baking powder


Preheat oven to 350 degrees. In a large bowl, mix wet ingredients: pure pumpkin, eggs, cream cheese, butter and vanilla extract. In a separate bowl, mix all the dry ingredients; flour, erythritol, pumpkin pie spice, cinnamon and baking powder. Once both are mixed, pour the dry ingredients into the wet bowl and mix together. Put ingredients in a greased bread pan. Cook for 30-35 minutes. Take out of the oven and completely cool before adding cream cheese filling or eating it.

Tip: use a toothpick to check the inside. If it’s clean, it’s ready. If there is food on it, it needs some more time.

Cream Cheese Frosting

6 ounces of cream cheese (room temperature)
1/2 cup powdered swerve
30g heavy cream
1 tsp vanilla extract

Put all the ingredients in a bowl and mix. Apply to pumpkin bread using a knife or icing spatula.

What settings on the My Fitness Pal (Percentage of Fats, Carbs, etc.) should be set up for the Keto Diet?