Preheat your oven to 350 degrees F and grease a loaf pan.
Combine the eggs, butter and cauliflower in a large bowl until well blended.
Add the coconut flour, baking soda, vanilla extract, erythritol and pumpkin to the bowl and stir well.
Scoop the batter into the prepared pan and bake for 40 to 50 minutes or until a toothpick comes out of the center cleanly.
While the bread is cooking, make the caramel topping by combining the coconut milk and 1/4 cup erythritol in a small saucepan. Bring to a boil and simmer for about 1 minute until the mix is slightly thick.
When the bread is done, remove it from the oven and let cool on a baking rack.
Place the bread on a serving plate and drizzle with the caramel mixture.
Sprinkle the shredded coconut over the bread as well and then slice and serve!