Low Carb Pumpkin Loaf and Hot Chocolate
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No one will ever know that this Pumpkin Loaf and Hot Chocolate are low-carb and keto friendly. These two are hard to beat for the holidays!
I’ve been trying several baking mixes from Keto Bakes. Especially around the holidays. Being keto or low-carb doesn’t mean you have to miss desserts and treats.
So while looking at mixes, I came up on the Pumpkin Cream Cheese Muffins and saw where there was a recipe for Frosted Pumpkin Loaf, I just had to try it.
let’s get to it
You will basically follow the muffin recipe with a couple of additions.
Add the eggs, pumpkin, pumpkin spice, almond milk, and butter in a bowl and mix. Add the muffin mix with the wet ingredients and mix until incorporated. Bake, put on the icing, and enjoy!
My older oven baked it perfectly for 40 minutes. Let cool enough that it’s easy to transfer to a serving dish. A really hot loaf will fall apart if moved too soon. The loaf doesn’t have to be completely cool to put on the icing.
It’s so moist and the icing just puts it over the top and is only 3 net carbs per serving. Next time I make it, I will add about a 1/2 cup of pecans to the loaf mix. Pecans are a must during the holidays.
creamy hot chocolate
And to make this dessert even better, how about the Creamy Hot Cocoa? It’s a perfect drink with this loaf or while sitting by the fireplace. Only 1 net carb for this drink. Don’t forget a dollop of whipped cream on top.
The package says to use 1/2 nut milk and 1/2 water. I tried both ways and preferred just water. It’s just so good!
gift ideas
You could also make this recipe into smaller loaves for great gift ideas for teachers, neighbors, etc. Grab some cute ceramic small loaf pans to bake in, wrap them in cellophane and tie them with a bow and cute label. There are also some throw-away small loaf pans to wrap or take the loaf out of the pan and wrap with some kraft paper.
Low-Carb Pumpkin Loaf
INGREDIENTS
- 1/2 stick melted butter
- 1/2 cup pumpkin puree
- 2 room temperature eggs
- 1/2 tsp pumpkin pie spice
- 1 box Pumpkin Cream Cheese Muffins Mix
- 4 oz room temperature cream cheese
INSTRUCTIONS
- Prehead oven 350 degrees.
- Mix together butter, pumpkin, eggs and pumpkin spice with mixer. Add box mix. Be sure to take out the frosting packet inside first. Mix until incorporated.
- Line a 8 x 3 loaf pan with parchment paper. Spoon mixture in loaf pan and bake for 40 – 45 minutes.
- Remove and while cooling, mix together the frosting packet with cream cheese. Remove loaf from the pan onto a serving dish. Spread frosting on top of loaf.
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- Large Binder Clips to hold the parchment paper to the pan
- My Loaf Pan
- Parchment Paper
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This pumpkin loaf looks so delicious! I’ll have to try it!
Yum – that looks amazing! Pinning this recipe to try soon. Thank you.
Yesss, pass the coffee and a fork! This looks delicious!
That sounds really good. I have a pumpkin bread recipe that I follow.
I cannot wait to make this. I love all things pumpkin. Looks amazing!
I have fresh pumpkin in my fridge. Now I know what I will be making.
Thanks for this info. I have been on a low carb/no carb eating plan for a year and have lost 30 pounds, I cannot wait to make this!
I love finding yummy low carb baked goods. I’d love a slice of this with my morning coffee!
This sounds like it would be such a great taste combination!
This looks light and delicious. Perfect for entertaining this holiday season.
Loving this recipe of sure and I am pinning next to make! I love pumpkin anything and this sounds so good!
This is exactly what I need today! Love the idea of a low carb!
Oh my this looks absolutely delicious and tasty! My family would love this for sure!
This sounds like the perfect fall/winter recipe. I would love to make this – great for a chilly day!