To get the cream cheese filling into the keto pumpkin bread it s just layered in the middle of the batter. To make the frosting place the cream cheese sweetener vanilla extract and heavy cream in a bowl and beat with electric mixer until smooth.
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Preheat the oven to 350 f.
Keto pumpkin bread with cream cheese frosting. If you like sweeter pumpkin bread or want to serve this recipe for dessert you can top it with a delicious cream cheese frosting. In a large bowl combine the pumpkin puree melted coconut oil cream cheese mixture eggs and vanilla. Beat 4oz of softened cream cheese 2oz of softened butter and 1 2 cup of powdered swerve together in an electric mixer.
Add the powdered sugar in batches and beat until the frosting turns fluffy. For those who don t like the orange flavoring lemon extract is a great alternative. Spread the top with frosting.
To make the cream cheese icing. Add in the ground cinnamon and 1 2 tablespoons of milk to make the frosting thinner. Add the pumpkin puree and vanilla and mix well to combine.
Combine cream cheese powdered erythritol and vanilla extract in the bowl of a stand mixer and beat on medium speed until fluffy. Keto pumpkin bread batter first place the cream cheese eggs pumpkin purée sweetener and vanilla in a blender or the large bowl of a stand mixer. Preheat the oven to 350 f.
To make cream cheese frosting. Grease a 9 x5 loaf pan and line with parchment paper. Bake in preheated oven for 25 30 minutes or until a toothpick inserted into the center comes out clean.
Using a bowl in the microwave or a double boiler on the stove melt together the cream cheese and coconut oil until you can stir them together easily. In a separate mixing bowl combine the almond flour coconut flour salt and pumpkin pie spice. Add the eggs one at a time and mix well to combine.
Using a hand mixer cream together the cream cheese butter and erythritol. Beat with a hand mixer at medium speed until smooth. The cream cheese filling is just a blend of cream cheese sweeteners coconut flour egg and orange extract.
Add a tsp of vanilla and a pinch of salt to taste. In a large mixing bowl cream the butter and sweetener together until light and fluffy. Pour the batter into the prepared pan.
Then mix in the pumpkin and vanilla extract. For the cream cheese frosting. 2 ounces cream cheese softened 2 tablespoons butter softened 3 4 cup powdered sugar add more if needed.
In a large bowl beat the cream cheese and butter together on high speed with a handheld or stand mixer. Second blend it all on high speed for 30 40 seconds or until everything is mixed well and is a light yellow color. Mix in the eggs one at a time.
Here is a video showing how to make this keto pumpkin cake. Or if using a stand mixer mix on high for 1 2 minutes. Grease a 9 25 x 9 25 x 2 75 inch loaf pan.
Remove from the oven and allow to cool completely.
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