Low-Carb Pumpkin Bread
Easy, guilt-free, and keto-friendly low-carb pumpkin bread
For the Bread
For the Icing
For the Bread:
  1. Melt coconut oil and butter.
  2. Beat eggs, sweetener, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.
  3. Slowly add coconut oil and butter to the mixture.
  4. In a separate bowl, combine coconut flour, salt, and baking powder.
  5. Add fAdd flour mixture to other ingredients and mix well.lour mixture to other ingredients and mix well.
  6. Pour into 2 greased mini loaf pans or cover pan with parchment paper. To make a full regular loaf you would need to double the recipe.
  7. Bake in a 350-degree oven for approx 45 minutes or until a fork inserted in center comes out clean.
For the Icing
  1. Melt butter and mix with powdered Lakanto.
  2. Pour heavy whipping cream over mixture until it thins out. Can add more or less if needed.
  3. Drizzle over warm bread.