Low Carb Pumpkin Loaf with Cinnamon Cream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb pumpkin cake made with almond and coconut flours, topped with cinnamon cream cheese frosting. Tender and moist with warm spice flavor, suitable for keto and low-carb diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/4 cup granular erythritol (I use this brand)
- 2 large eggs
- 1 14.5 ounce canned pumpkin puree (get it here)
- 1 3/4 cup blanched almond flour (I use this brand)
- 2 tablespoons coconut flour (I use this brand)
- 1/2 teaspoon sea salt
- 1 tablespoon plus 1 teaspoon Pumpkin Pie Spice (get the recipe here)
- 1 teaspoon pure vanilla extract (I use this brand)
- 2 tablespoons butter, softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon, more to taste
- 1/2 cup powdered erythritol (I use this brand)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 99mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.