The Only Keto Pumpkin Bread with Almond Flour Recipe That'll Make You Scream Oh My Gourd I Love Low Carb Desserts

Directions

1. Preheat your oven to 325°F. Grease a standard loaf pan or line it with parchment paper.
2. In a bowl, combine the dry ingredients: 2 cups almond flour, 1/4 cup granulated Swerve, 1 tablespoon baking powder, 1/2 teaspoon sea salt, and 1 teaspoon pumpkin pie spice.
3. Mix with a stand or hand mixer until combined, scraping sides and breaking up lumps. (Bonus: this doubles as stress relief.)
4. Add the can of pumpkin puree and 3 eggs (or flax eggs). Mix until smooth.
5. Pour the batter into the prepared loaf pan.
6. Bake on the center rack for 1 hour, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely to prevent breaking.
8. Store the bread wrapped in parchment paper in the refrigerator for up to 5 days (do not use plastic wrap).
9. For the frosting, beat 4 ounces softened cream cheese, 2 1/2 tablespoons softened butter, 1 teaspoon vanilla, and 1/2 teaspoon cinnamon with a hand mixer. Gradually add 1/2 cup confectioners Swerve.
10. Frost the bread, then enjoy—feel free to lick the bowl and give yourself a pat on the back for making healthy homemade bread from scratch.