Keto Pumpkin Bread With Icing On Top

Ingredients: Pumpkin Bread

7 Large Eggs

2 Cups of Pumpkin Puree

2 Teaspoons liquid stevia

8 Small Packets of Stevia

2 Tablespoons of Vanilla Extract

2 Tablespoons of Pumpkin Pie Spice

4 Cups of Blanched Almond Flour

1 Teaspoon of Pink Salt

2 Teaspoons of Baking Soda

Ingredients: Icing

1 Cup of Swerve Confectioners Sugar

1 Tablespoon of Butter (Softened)

½ Teaspoon of Vanilla

1-2 Tablespoons of Coconut Milk (other other milk liquid you prefer)

Directions:

1. Preheat your oven to 350* F. 
2. In a medium sized mixing bowl, whisk the eggs. Then add the pumpkin puree, stevia, pumpkin spice, vanilla and whisk all together. (Note: If you do not have pumpkin spice, you can use cinnamon)
3. Gradually add the almond flour and mix with a large mixing spoon.
4. Add the salt and baking soda and mix till well incorporated.
5. Line two large 9.25 x 5.25 non-stick loaf pans with parchment paper.
6. Spray the inside of the parchment paper, with a non-stick spray.
7. Evenly distribute half of the batter between both of the loaf pans.
8. Bake for about 35 min until a knife inserted in the top comes out clean. (Note: Keep an eye on the bread the first time you bake it, due to ovens baking things a little differently.)
9. Once the bread is done, pull both loaves out of the oven and let them sit in the pan for at least 30 minutes. 
10. While the bread is resting, mix all of the icing ingredients together until you get the desired creamy icing consistency you want.
11. After 30 minutes pour/drizzle the icing on top of the bread and enjoy!

This bread is so delicious heated up with some cream cheese on top. Pair it with a warm cup of hot coffee or hot tea and perfection has been created !