It’s nothing difficult, just something I almost always suggest when using cream cheese. Find this … It’s why you’ll see that I … Then mix together the flour, salt, baking soda, and pumpkin pie spice in a medium bowl. Sodium 426.9mg 19%. Second, blend it all on high speed for 30-40 seconds or until everything is mixed well and is a light yellow color. Grease a 9″x5″ loaf pan, and line with parchment paper. This post may contain affiliate links. Allow the pumpkin bread to cool 10 minutes in the pan before removing. Amount Per Serving Calories 156 Calories from Fat 95 % Daily Value* Fat 10.6g 16%. This low carb cream cheese frosting is easy, delicious, and versatile! You can also bake this pumpkin bread … These Keto Pumpkin Cookies are the perfect, soft-baked, bakery-style pumpkin cookie! Softer than a regular sugar cookie, my Keto Pumpkin Cookies with Maple Cream Cheese Frosting are even more delicious. We are talking pumpkin overload! Cook Time 1 hr 10 mins. Keto Pumpkin Cream Cheese Cupcakes Pre-heat oven to 365 degrees. Everyone loves cream cheese so I figured this recipe would be a huge hit. Then using another bowl, mix together the eggs, white sugar, and brown sugar until the sugar has dissolved. Add in the almond flour mixture and mix to combine. Preheat the mini waffle maker. In fact, this keto pumpkin bread is a great way to celebrate the season! It’s so soft, so delicious, and so easy to make. It’s not really the Fall Season until you have had some pumpkin bread. This Keto Cream Cheese Frosting is the perfect topping for low carb cakes and muffins, but also makes a delicious filling for keto crepes, fat bombs, truffles, etc. pumpkin bread and spread it with a spoon or spatula. When I started out to create this recipe I knew one thing was certain, and that’s that, I wanted the pumpkin and spices flavor to be pronounced. This week we bring you another delicious Ketofied recipe, this is a simple recipe for Keto Pumpkin Spice Cookies with Cream Cheese frosting, just … You can also substitute coconut oil. This week we bring you a Keto Pumpkin Spice Cookie with Cream Cheese Frosting recipe, just in time for fall. Instructions. Add 1 tsp of vanilla and a pinch of salt to taste to the mixture. For the pumpkin loaf. Then place the frosting in the fridge for 10 – 15 minutes to stiffen up. Other popular options include cream cheese frosting, cinnamon “sugar” with erythritol, or sugar-free chocolate chips in the batter. Happy Shop Small Saturday, ← The Perfect Keto Chocolate Chip Cookies, What to Wear with Leggings This Fall: 5 Outfit Ideas →. Protein 5.6g 11%. Pour the batter into the prepared pan. Author: Garnish and Glaze. Keto Pumpkin Spice Cream Cheese Bread Directions: 1. And these Pumpkin Bread Keto Whoopie Pies are perfect for the fall season! Frosting Ingredients: Cream Cheese – Softened cream cheese is a must. Low Carb Pumpkin Bread with Cream Cheese Frosting Instructions. Preheat to 350 degrees. In an electric mixer, beat 4oz of softened cream cheese. How to make the keto pumpkin cake: firstly, microwave the butter for 20 seconds. Print Recipe. Depending on what brand of cream cheese used, the texture can vary. It's this kind of guilt free indulgence that helps make Keto easy, healthy and delicious. Nothing is more festive or comforting than Pumpkin Bread with Cream Cheese Icing. In a medium bowl, combine cream cheese, ¼ cup powdered erythritol, ¼ teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Pumpkin spice lattes , keto pumpkin smoothies , pumpkin bars , pumpkin cupcakes , pumpkin pie , pumpkin chicken chili , pumpkin cookies , pumpkin pancakes , and I could go on and on! Then, mix the eggs with cream cheese in a bowl using a hand mixer After that, add the melted butter and mix. Whisk together dry ingredients in a small mixing bowl. You could even add a spoonful to this Keto Pumpkin Mug Cake. Enjoy! of cream cheese (softened), 2 oz. Add the pumpkin puree and vanilla, and mix well to combine. Now pour the bread batter evenly into the loaf pan. Keto Pumpkin Bread with Cream Cheese Frosting. When it comes to pumpkin season nothing beats the flavor of keto pumpkin bread in my book. Heavy whipping cream. In: food, recipes. Pumpkin season is in full swing, so it’s the perfect time to whip out my pumpkin bread recipe so you can try it out. My low carb pumpkin muffins make for the perfect breakfast or snack. To make the cream cheese icing: In a large bowl beat the cream cheese and butter together on high speed with a handheld or stand mixer. This pumpkin bread is as good or better than Starbucks Pumpkin Cream Cheese Muffins only it's low carb! Keep it away from any heat sources, direct sunlight, or steam. Whip together until well combined. Remove from the oven and allow to cool completely. Just because a food can be worked into a low carb diet plan doesn’t automatically make it a ‘keto’ food. Moist Pumpkin Bread with Cream Cheese Frosting. ; Using a hand mixer, cream together the cream cheese, butter and erythritol. Try my Instant Pot Vanilla Extract to make your own Vanilla Extract. ; Using a hand mixer, cream together the cream cheese, butter and erythritol. Low carb pumpkin bread offers a treat perfect for the comfort of the season, highlighted with the sweetness of a cream cheese frosting. In order for keto cream cheese frosting to be smooth, creamy, and delicious, use my top tip. The bread will last at room temperature for up to 5 days. This will make a little less than 1 cup of frosting. It's this kind of guilt free indulgence that helps make Keto easy, healthy and delicious. Moist and full of pumpkin and spice flavor with just a little crunch from the pumpkin seeds. In a medium bowl, … To the same bowl add oil, milk, and pumpkin puree and whisk until well combined. Put frosting into a large sandwich bag and snip the end. In a mixing bowl, combine the butter and 1 cup of Swerve confectioner’s sugar substitute. It’s been a busy December. To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Servings: 12 slices. Made with a cream cheese icing, they are moist, flavorful, and sugar-free! In a medium-sized bowl measure, sift together the almond flour, spices, baking powder and set aside. Beat room temperature cream cheese, heavy cream, vanilla extract and powdered sweetener (I used Powdered Erythritol) together until frosting is light and fluffy. Add the pumpkin puree and vanilla, and mix well to combine. While muffins cool, mix cream cheese, heavy whipping cream, monk fruit, and almond extract in a bowl. 3 ounce cream cheese; 3 tablespoon swerve, confectioners; 1/2 teaspoon vanilla extract . Break up any lumps of almond flour or coconut flour. Sep 11, 2018 - Keto Pumpkin Pie Bars are a favorite fall dessert! Add the sour cream, eggs, pumpkin and 2 teaspoons of the vanilla extract and mix until smooth. Keto Pumpkin Bread. Preheat oven to 350 degrees F and grease 1 4 1/2" x 8 1/2" loaf pan. Keto Pumpkin Muffins With Cream Cheese Frosting keto pumpkin cream cheese muffins on a piece of burlap. In another bowl, add almond flour, coconut flour, 1 cup erythritol, pumpkin pie spice and baking powder. Let it sit on the counter for at least 30 minutes before using. I think what makes this bread stand out is how much yummy pumpkin flavor is squeezed into each bite. HOW TO MAKE KETO CREAM CHEESE ICING. Based on a full frosting recipe making 16 servings, each serving is about 24 calories, 1.1g net carbs, 0.8g fat, and 2.4g protein. Pumpkin Bread with Cream Cheese frosting. Preheat the oven to 350 degrees F. Line a parchment paper on a greased 9X5 loaf pan and keep it aside. Add the eggs, one at a time, and mix well to combine. For the Bread: 1 3/4 cup flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 eggs; 1 1/2 … Preheat the oven to 350°F. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. This pumpkin bread is as good or better than Starbucks Pumpkin Cream Cheese Muffins only it's low carb! They have just the right hint of pumpkin, with a delicious cream cheese frosting with a sprinkle of pecans. 2. Keto Pumpkin Bread & Cream Cheese Frosting. Line two 12 capacity muffin tin pan with cupcake liners. STEP 8 Spoon the frosting onto the (cooled!) Using 1 tablespoon of sweetener will cause the cream cheese to stay whiter while using 2 Tablespoons caused the icing to be more transparent/glaze-like after baking. Grease a 9.25 x 9.25 x 2.75 inch loaf pan. PUMPKIN CAKE CHAFFLE INSTRUCTIONS. Gradually pour this pumpkin mixture into the dry ingredients bowl and stir it well to combine completely without any lumps. They are 100% keto-friendly but not lacking in pumpkin flavor! To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Preheat the oven to 350°F. Add in the coconut oil, cream cheese, pumpkin puree and vanilla extract and beat until well combined. But if we’re being honest, the most important thing to know is that cream cheese frosting is involved. In a separate bowl, combine 1 ⅔ cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie … Grease a muffin pan, or line with paper muffin cups. Sweetener – Powdered swerve, or another brand of low carb powdered sweetener is key to getting a smooth and creamy texture.Don’t use a granulated sweetener. Then sprinkle in the powdered sugar a little bit at a time and continue to mix until the frosting is fluffy. Monounsaturated Fat 1.4g . We know a ton of folks like pumpkin bread with cream cheese frosting. Add a tsp of vanilla and a pinch of salt to taste. Keto Pumpkin Spice Cream Cheese Bread is a new take on an old recipe I shared a few years ago. Serves: 10. Then add the oil, milk, and pumpkin puree and combine with a whisk. Add a tsp of vanilla and a pinch of salt to taste. Keto Pumpkin Pie Bars with Cream Cheese Icing. In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. These Keto Pumpkin Muffins have a delicious cream cheese swirl making them moist, flavorful, and full of pumpkin spice goodness. The pumpkin bread by itself would make this recipe more than worth your while, but with the added cream cheese filling? So is cream cheese really keto? In another bowl add in the eggs, white sugar, and brown sugar and whisk until the sugar dissolves. Cholesterol 86.1mg 29%. Set aside. 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. ), Roasted Cauliflower Tacos with Creamy Cilantro Sauce. Whip the butter and cream cheese together using an electric whisk until thick. If you’re not in the mood for pumpkin just yet you can always stick to the old keto zucchini bread classic! It turns this bread into an out of this world recipe that should definitely be at the top of your “must try” list. MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, … Butter – The butter also needs to be softened to room temperature. Keto or not you will love this pumpkin cake with the creamiest of cream cheese frosting. Let cool completely before icing. 40.5K shares. Waiting until the weather cooled off, waiting until we got into the swing of homeschooling, and waiting until after I got The Keto Holiday Cookbook finished and in your hands. To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Whisk in the low carb sweetener and vanilla. To make the icing, you will need to beat together the cream cheese and butter using a hand mixer or a stand mixer. ... Then whip up some keto cream cheese frosting, fill the cookies with the frosting, and try not to eat the entire batch at once. In a large mixing bowl, mix butter and 2 ounces of cream cheese with electric hand mixer until smooth. Add the eggs, one at a time, and mix well to combine. The recipe makes a quick and easy cream cheese keto pumpkin bread that is simply to die for. Then when you ad that incredible homemade cream cheese icing on top, it’s basically a dessert from my dreams. The Secret Lies In the Filling. PLEASE LIKE AND SUBSCRIBE! Pinterest; Facebook; Twitter; Yummly ; Jump to Recipe Print Recipe. It's tough, we know! This recipe for low carb pumpkin bread … Add the coconut flour, baking powder, pumpkin puree, pumpkin pie spice, vanilla extract and Swerve brown sugar substitute to the … Just beat 4 oz. Make sure there aren’t any lumps. This keto cream cheese frosting is thick, creamy, and delicious. Bake for 45 – 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Add the dry ingredients to the wet ingredients, and stir to combine. In a large mixing bowl, cream the butter and sweetener together until light and fluffy. Polyunsaturated Fat 0.5g. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together. It’s done once a toothpick can be inserted in the center and come out clean. Grease a 9 by 13 sheet pan with butter or coconut oil. Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you’ll love, especially during the holiday season! Mix in the eggs one at a time. To make the cream cheese icing: In a large bowl beat the cream cheese and butter together on high speed with a handheld or stand mixer. Not obsessed enough to think I need a pumpkin spice latte, but I digress. Or if using a stand mixer, mix on high for 1-2 minutes. Amazingly you make this incredible bread without a lot of effort! Add in the ground cinnamon and 1-2 tablespoons of milk to make the frosting thinner. Frosting Ingredients: Cream Cheese – Softened cream cheese is a must. Thankful, thankful. Add in the ground cinnamon and milk to thin out the frosting. 1 1/2 Tbsp. Be sure to set the cream cheese out to room temperature before beginning to mix the frosting. Total Time 1 hr 20 mins. Cook Time: 60 minutes. Saturated Fat 5.1g 32%. Beat the cream cheese and butter together until smooth and creamy. Cream cheese can be used in everything from low carb desserts to making keto fat bombs for snacking. Add a tsp of vanilla and a pinch of salt to taste. These pumpkin pie spice bars are a healthy keto and low carb dessert you will love! Preheat oven to 350°F and prepare a baking sheet with parchment paper or silicone baking mat. Simply the BEST! If you need a few ideas, try it on this Keto Pumpkin Bread or this Keto Zucchini Bread with Walnuts. Yum! Keto Pumpkin Muffins with Cream Cheese Swirl Yield: 11 Muffins Preparation Time: 15 minutes. Carrot Cupcakes with Cream Cheese Frosting, Crispy Mozzarella Parmesan Crusted Chicken, Cheesy Broccoli Stuffed Chicken (low-carb, Keto), Top 10 Must Try Taco Recipes (30 Minutes or less! Here it is, friend – these are the irresistible, soft keto pumpkin cookies that instantly became a favorite. Preheat the oven to 350°F. Make a well and set aside. Mix with fork until thoroughly combined. Make my super easy Instant Pot Applesauce for a delicious unsweetened applesauce in under 10 minutes. This week we bring you another delicious Ketofied recipe, this is a simple recipe for Keto Pumpkin Spice Cookies with Cream Cheese frosting, just in … This week we bring you a Keto Pumpkin Spice Cookie with Cream Cheese Frosting recipe, just in time for fall. It’s that time of year when everything turns to pumpkin spice and everything nice. Add the cream cheese and beat until well combined. It’s easy to mix up a batch while the bread is baking. In a large bowl, mix flour, baking soda, salt, cinnamon and nutmeg together. It is probably the moistest cake I’ve ever made/eaten and it´s filled with the perfect amount of all those delicious autumn spices. I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carbs but packed with flavor! It’s the cozy sweater season to enjoy a generous slice of this low carb pumpkin bread with cream cheese frosting while sipping on steaming hot coffee. =)It’s fall and that means it’s pumpkin season! Pour the frosting generously on top of the pumpkin bread and cut into slices and serve. 6.) They are delicious, moist, and ideal for serving up at holiday parties or just because for your family! Preheat the oven to 350 degrees. While the pumpkin bars are cooking, make the cream cheese frosting: Chop butter into chunks. Simple Low Carb Cream Cheese Frosting Recipe. Mix in the eggs one at a time. Shared by Kasey 65 Comments. This will make a little less than 1 cup of frosting. Top with FP cream cheese frosting, but serving size will vary depending on ingredients you use in your bread or muffins. I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carb but packed with flavor! I've been waiting all year to make these cookies. My favorite way to eat them is piled high with this delicious Keto Cream Cheese Frosting, but they're also great with this Paleo & Dairy Free "Cream Cheese" Frosting or a simple glaze.. Or if you prefer chocolate, forego the topping and add in some allergy-friendly chocolate chips. With the right blend of low carb ingredients, some pumpkin purée, and a little cream cheese frosting to top it all off, this loaf becomes the perfect autumn treat. Perfect keto presents “The Perfect Keto Starter Bundle”. Calcium … Pour the icing on top of the pumpkin bread, slice, and enjoy! (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.). Beat on high until smooth and creamy. You can make up one of these pumpkin bread loaves to take to holiday parties, potlucks, or whenever a craving for all things pumpkin strikes! Potassium 29.5mg 1%. Butter – The butter also needs to be softened to room temperature. Sugar 2.2g 2%. So yes – these cookies are low carb, gluten-free, made with coconut flour and easy-as-all-get-out (why hellooo, bar cookies, you’re a lazy baker’s best friend!). To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes. Instructions. With the icing it's 5.6g carbs per square, without the icing it's only 5g carbs per square. Preheat the oven to 350°F. Grease a 9″x5″ loaf pan, and line with parchment paper. Mix together the butter, cream cheese, pumpkin, … If you dig vanilla, add a 1/2 tsp and a pinch of salt. They are 100% keto-friendly but not lacking in pumpkin flavor! If you like sweeter pumpkin bread or want to serve this recipe for dessert, you can top it with a delicious cream cheese frosting. Carbohydrates 8.9g 3%. This will make a little less than 1 cup of frosting. Slowly add the pumpkin puree mixture to the dry ingredients and stir well. Some keto-ers love their pumpkin bread with sugar-free brown butter and maple icing. 3. Vitamin C 2.2mg 3%. Ingredients. Very Vivian vibes a la Pretty Woman’s last scene, The last few months have been filled with so much, FALALALALA! No one will believe how simple it is to make. Optional Cream Cheese Frosting Ingredients: 2 tbs cream cheese, softened and room temperature; 2 tbs monkfruit confectioners blend (or any of your favorite keto-friendly sweetener) 1/2 tsp clear vanilla extract . I think the gross looking pumpkin puree didn't help, but once I got over that, I became obsessed. And the cream cheese frosting (I’m addicted to it!!) They are easy, and a great option for those who are on a low carb diet or gluten-free. If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil. They are 100% keto-friendly but not lacking in pumpkin … Preheat the oven to 350°F. Let it sit on the counter for at least 30 minutes before using. Quick breads are a seasonal favorite, pumpkin bread especially. of butter (softened) and a 1/2 cup of powdered Swerve together. In a large mixing bowl- add pumpkin, almond milk, 6 eggs, and vanilla extract. In a mixing bowl, use a hand mixer and beat the cream cheese and butter until smooth; Add the sweetener and vanilla, and continue to beat until the texture becomes very light and creamy; Adjust sweetness with … 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 mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy. Filed Under: Bakery Tagged With: bread, Pumpkin, banana bread, easy, pumpkin, pumpkin bread. For the pumpkin loaf. Preheat the oven to 350 degrees. Moist, flavorful bread that is easy to make and has the perfect amount of fall spices! Vitamin A 75.3IU 2%. You should store the cooled and frosted pumpkin bread in a covered container that is airtight. Pipe a generous amount onto each keto pumpkin muffins. PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF.Grease a 9″x5″ loaf pan, and line with parchment paper. THANKS FOR WATCHING! Pour the batter into the prepared loaf pan. Sweetener – Powdered swerve, or another brand of low carb powdered sweetener is key to getting a smooth and creamy texture.Don’t use a granulated sweetener. Start off by preheating the oven and lining your loaf pan with parchment paper. Which toppings and add-ins you should use depends on how you plan to enjoy this delicious loaf: as dessert, as sweet breakfast, as toast, spread with cream cheese, etc. Keto Pumpkin Muffins. Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. Recipe by Kasey Trenum. Place the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth. Then pour the batter into the loaf pan and bake for 60-70 minutes. In a small bowl, whip the egg. 4.91 from 10 votes. Low Carb Pumpkin Bread with Cream Cheese Frosting. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you'll love, especially during the holiday season! With the icing it's 5.6g carbs per square, without the icing it's only 5g carbs per square. In a medium bowl, combine the dry ingredients together; flour, salt, baking soda, and pumpkin pie spice. Fiber 4g 17%. Once down allow the bread to cool and prepare the frosting. It’s not really the Fall Season until you have had some pumpkin bread. Moist and full of pumpkin and spice flavor with just a little crunch from the pumpkin seeds. Bake the bread for 60-70 minutes at 350 degrees F, until the toothpick inserted in the middle comes out clean. Iced pumpkin bread with pumpkin puree baked into moist bread with sweet cream cheese icing drizzled on top. See my disclosure policy to learn more. In a large mixing bowl, cream the butter and sweetener together until light and fluffy. Add a generous tablespoon of softened cream cheese mixture to each muffin. Place the pumpkin bread in a baking rack and allow to cool an additonal 20 minutes before frosting with the cream cheese frosting and slicing. These Keto Pumpkin Pie Bars are a deliciously healthy dessert you’ll love, especially during the holiday season! Add the powdered sugar in batches and beat until the frosting turns fluffy. The full instructions are detailed in the recipe card at the end of this post. 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