Ingredients:

  • 4 large eggs, separated
  • 4 oz cream cheese, softened
  • 1/2 cup pure pumpkin puree
  • 1/4 cup granulated monkfruit sweetener
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 325°F (160°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large bowl, beat the softened cream cheese, pumpkin puree, sweetener, vanilla, and egg yolks until the mixture is completely smooth and pale.
  3. Stir in the pumpkin pie spice, baking powder, and salt until fully incorporated.
  4. In a separate, spotlessly clean bowl, beat the egg whites on high speed until stiff peaks form.
  5. Gently fold one-third of the whipped whites into the pumpkin base to lighten the mixture.
  6. Carefully fold in the remaining whipped whites using a spatula in a 'J' motion to avoid deflating the air.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 40–45 minutes, or until the edges are set.