Keto Pumpkin Bread

This keto pumpkin bread recipe is really versatile. Use it as a base for a pumpkin bread loaf, pumpkin muffins or even mini individual-sized pumpkin cakes. Its a perfect addition to your fall, Keto Thanksgiving spread and is sure to satisfy even your non-keto guests.

Makes 3 two-layered mini cakes
​Ingredients:
1/3 cups coconut flour (I recommend this one)
1/2 cup Swerve sweetener
2 tablespoons ground psyllium husk (I recommend this one)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin spice
3 large eggs, lightly beaten
1/2 cup + 1 tablespoon pumpkin puree
2 teaspoons vanilla extract
3 tablespoons Kerrygold butter, melted
Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup Kerrygold butter, softened
2 teaspoons vanilla extract
2 cups Swerve confectioner's sweetener
Decorations (Optional):
1/2 cup pecans, chopped

Appliances/Tools:
Silicon baking tray (This is what I used for this recipe)
Handheld electric mixer

Directions Cake:

1. Preheat the over for 350° .
2. In a medium sized bowl, combine the first 6 ingredients (all the dry ingredients) — flour, sweetener, psyllium husk, baking powder, salt and pumpkin spice. Whisk together until combined, breaking up any clumps of flour. 
3. In a separate large bowl, ​combine together the wet ingredients — eggs, pumpkin purees, vanilla and melted butter.
4. Gradually add the dry ingredients mixture to the wet ingredients. Mix until just combined, but don't overmix.
5. Divide the mixture evenly in the 6 wells of the silicon baking tray. 
6. Bake 25-30 minutes. An inserted toothpick should come out clean. Cool completely before frosting your cakes.
   

Directions Cream Cheese Frosting:

1. ​Using an electric mixer mix the cream cheese, butter and vanilla ingredients until combined.
2. Add the confectioners sugar 1 cup at a time. Mix to incorporate.
3. You can use a bit of water to thin out the frosting if needed.
4. Enjoy! Don't try to eat the entire batch before you've frosted your cakes!

Assembling:

1. ​Once the cake is cooled, assemble your mini cakes with 2 layers. Spread the cream cheese frosting between the layers, on top and around the cake.
2. Decorate the cake with chopped pecans on the sides, saving a whole pecan half for the top center.