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Low Carb Pumpkin Loaf with Cinnamon Cream Cheese Frosting

Posted Oct 13 2012 4:53pm
Pumpkin Loaf with Cinnamon Cream Cheese Frosting
INGREDIENTS***For the pumpkin loaf***4 oz. Cream Cheese - Softened1/4 Cup Butter - Softened1 1/4 Cup Sweetener - Erythritol - I use Swerve - You can get it here - Swerve 2 Eggs1 Cup Canned Pumpkin1 3/4 Cup Carbquik - You can get it here - Carbquik 1/2 tsp. Salt1 Tbs. plus 1 tsp. Pumpkin Pie Spice1/2 tsp. Vanilla Extract(2 Tbs. Peace and Love)

***For the frosting***
4 oz. Cream Cheese - Softened
2 Tbs. Butter
1/2 tsp. Vanilla Extract
1/2 tsp. Cinnamon
1/2 Cup Powdered Erythritol - I used  Swerve
(2 Tbs. Peace and Love)

DIRECTIONS
***For the pumpkin loaf***
Preheat oven to 350*

Grease a 9.25x5.25x2.75 loaf pan.

Using a hand mixer or food processor, cream together cream cheese, butter, and Swerve  in a large mixing bowl.

Mix in eggs one at a time.  Then mix in pumpkin and vanilla extract.

In a separate mixing bowl, combine Carbquik , salt, and pumpkin pie spice.  Fold dry ingredients into wet.

Pour batter into greased loaf pan.  Bake 45 minutes.

Place pan on a cooling rack and allow to cool before frosting

***For the frosting***

Using a hand mixer or food processor, cream together cream cheese, and butter.  Mix in vanilla extract and cinnamon.  Gradually mix in powdered erythritol.

Frost loaf, slice, SERVE AND ENJOY!!


Makes 12 Slices:
1 SliceCalories: 173
Carbs:  2.3 net g
Fat:  13 g
Protein:  6 g

    Peace, Love, and Pumpkin


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