Keto Pumpkin Spice Egg Loaf is everything you love about Fall in a delicious low carb treat. Perfect with coffee for breakfast or even as an after-dinner dessert, this sweet and savory egg loaf is a crowd favorite.
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It is PUMPKIN SPICE SEASON! Well, almost.. but with the way 2020 is going I am already ready to put up my Christmas tree and start singing carols by a fire.
I have loved my Keto French Toast Egg Loaf so much over the last few weeks, I knew I needed to make a Pumpkin Spice Egg Loaf to enjoy for the holidays.
This Pumpkin Spice Egg Loaf is everything you love about Fall with pumpkin and nutmeg and cinnamon. It is purposefully not too sweet, so that you can cover it in your favorite sugar-free syrup.
The Pumpkin Spice Egg Loaf does have a bit more carbs than the French Toast Egg Loaf, but they are still almost perfect macros to start your day off on the right foot.
One thing to make absolute sure of is that you get 100% pure pumpkin - not a pumpkin pie pumpkin which is loaded with sugar.
You can also puree your own pumpkin - simply roast fresh pumpkin slices until soft and then put in your favorite blender or food processor. Easy peasy.
Related Article: Keto Pumpkin Soup
My favorite part about this Pumpkin Spice Egg Loaf is how easily it can be reheated for a quick low carb breakfast in seconds. It is the perfect breakfast meal prep idea!
Just place the slices you want on a microwave-safe dish and cover with a damp paper towel. Reheat in 30-second intervals and let stand for 30 seconds before eating. Voila!
Pumpkin Spice Egg Loaf
Ingredients:
- 8 oz cream cheese, softened
- ½ cup pure pumpkin puree
- 8 eggs
- 2 tablespoon butter, melted
- 1 tablespoon Pyure Stevia Blend
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
Instructions:
Preheat oven to 350*
Blend all ingredients in a large bowl until smooth.
Pour into a greased 9x9 baking dish.
Bake for 45 minutes or until a toothpick can be inserted in the center and comes out clean.
Remove from the oven and let settle for 30 minutes.
Slice and enjoy!
Keto Pumpkin Spice Egg Loaf
Keto Pumpkin Spice Egg Loaf is everything you love about Fall in a delicious low carb treat. Perfect with coffee for breakfast or even as an after-dinner dessert, this sweet and savory egg loaf is a crowd favorite.
Ingredients
- 8 oz cream cheese, softened
- ½ cup pure pumpkin puree
- 8 eggs
- 2 tablespoon butter, melted
- 1 tablespoon Pyure Stevia Blend
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350*
- Blend all ingredients in a large bowl until smooth.
- Pour into a greased 9×9 baking dish.
- Bake for 45 minutes or until a toothpick can be inserted in the center and comes out clean.
- Remove from the oven and let settle for 30 minutes.
- Slice and enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 163Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 178mgSodium: 147mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 7g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
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