Moist Keto Pumpkin Bread: Tender Baked

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the melted butter and sweetener until combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and pale. Stir in the pumpkin puree and vanilla extract.
3. Sift in the almond flour, pumpkin pie spice, baking powder, and salt directly over the wet mixture. Using a rubber spatula, gently fold the ingredients together until no streaks of flour remain.
4. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the bread to cool in the pan for 15 minutes before lifting it out via the parchment paper and transferring to a wire rack to cool completely.
6. Optional: Whisk together softened cream cheese, heavy cream, and powdered sweetener until smooth, then apply to the cooled loaf.