Pumpkin Cream Cheese Loafs


Pumpkin layer

        • 1 cup pumpkin puree
        • 3 eggs
        • 2 oz cream cheese
        • 1/4 cup coconut oil
        • 1 tsp vanilla
        • 1 cup of almond flower
        • 1 cup of swerve confectioners
        • 2 tsp baking powder
        • 1/4 tsp salt
        • 1 tsp pumpkin pie spice

Cream Cheese layer

        • 6 oz cream cheese
        • 1 egg
        • 1/4 cup of heavy cream
        • 1/2 cup swerve confectioners
        • 1 tsp vanilla
  1. Pre heat oven to 350 degrees
  2. This recipe makes 2 loafs and will need two loaf pans
  3. For Pumpkin layer melt coconut oil and cream cheese in microwave for 30 to 45 seconds until softened.
  4. Add all pumpkin wet ingredients in mixer until fully mixed
  5. Add all dry ingredients to mixer until fully mixed
  6. Spread 3/4 of the pumpkin mixture into 2 loaf pans evenly. Put remaining 1/4 in a small bowl aside
  7. For Cream cheese layer put cream cheese in microwave for 30 to 45 seconds until softened.
  8. Combine all ingredients in mixer until you get a smooth consistency
  9. Spread cream cheese layer evenly between the two loafs
  10. Spread remaining pumpkin layer evenly through the top of both loafs
  11. With a toothpick swirl throughout both loafs
  12. Bake both loafs in oven for 40 to 50 minutes depending on oven (pock loaf until toothpick comes out clean before removing from oven).
  13. Once done let fully cool down before cutting or even refrigerate overnight. If you cut while still warm bread will be too soft and will break apart.

Makes 2 bread loafs (each loaf makes 8 slices) (Nutrition per slice): Cal 153.75, F 13g, C 5g & P 5g

*carbs are total carbs not net

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