2 cups almond flour
1/4 cup of sugar (we use a low carb coconut palm sugar)
1 tbsp. baking powder
1/2 tsp. of Himalayan Salt
1/4 tsp. of cinnamon or pumpkin pie spice (I add both sometimes)
1 cup of your Pumpkin Puree
4 oz Cream cheese
2 tbsps. Kerrygold Butter softened
1/2 cup (we use a low carb coconut palm sugar)
1 tsp Vanilla Extract
1 tbsp of your Organic Heavy Cream or more if needed depending on your desired thickness.
Preheat the oven to 325 F.
Grease your bread pan or line it with parchment (I prefer parchment paper!).
Stir all ingredients until completely smooth.
Pour into your bread pan.
Bake on the oven's center rack for approximately 55 minutes to about a little over an hour depending on your oven. Keep checking and if you do the toothpick test that helps tremendously! If you put a toothpick into your bread and there is still bread residue on it you need to put it back into the oven. If nothing comes out on your toothpick it is ready to pull out!
Let your bread cool while making your homemade frosting.
Grab a mixing bowl for making your frosting. Then grab your hand mixer to beat together the cream cheese and kerrygold butter until fluffy.
Add in your sugar and vanilla and continue to mix well.
Then add in your heavy cream and mix again with your hand mixer until creamy. Make sure all these ingredients are mixed thoroughly. You can adjust the amount of heavy cream to get the desired consistency you would like.
Check to make sure your bread is completely cool before frosting. You don't want to put the frosting on to soon or it will melt. You want to make sure it is at a temp where it will stay creamy when frosting your homemade keto pumpkin bread.
Once you are done frosting your bread it is ready to serve! Note: If you are using parchment paper you can pull the bread out of the bread pan until you are ready to frost.