Keto Pumpkin Pecan Gingerbread Loaf
Filled with crunchy pecans and real ginger, this keto pumpkin gingerbread loaf is a delightful winter or holiday dessert.
Servings 8 servings
Calories 215kcal
Equipment
- Mixing Bowl
- Loaf Pan
Ingredients
Bread
- 2 1/2 cups Almond Flour
- 5 large Eggs
- 1/2 cup Pumpkin Puree
- 1/2 cup Melted Butter
- 3 tsp Baking Powder
- 1/2 cup Pecans chopped
- 1/4 tsp Ground Cloves
- 1 1/2 tsp Ground Cinnamon
- 1 tbsp Ground Ginger
- 1/2 cup Swerve Confectioner's Sugar Substitute
Topping
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla
- Heavy Whipping Cream as needed
- 2 tbsp Chopped Pecans
Instructions
- Preheat the oven to 350 degrees.
- Blend together the almond flour, eggs, pumpkin puree, melted butter, baking powder, cloves, ginger, ground cinnamon and Swerve in a mixing bowl until well combined.
- Fold in the pecans.
- Spread the batter into a well greased loaf pan.
- Bake for 40-45 minutes, until cooked through. Cool to room temperature.
- Whisk together the Swerve, heavy whipping cream and vanilla until smooth.
- Spread the icing over the top of the bread, and sprinkle with the remaining pecans.
Notes
Calories: 215 Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.