This keto pumpkin bread is a healthy twist on a fall classic. It's tender and full of warm pumpkin spice. And it's made with coconut flour so it can be totally nut-free!
Servings: 12 Slices
Carbs: 3.2
Ingredients:
- ¾ cup pumpkin puree
- ⅔ cup Swerve Brown
- 4 large eggs room temp
- 2 egg whites room temp
- ⅓ cup butter melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup coconut flour
- ⅓ cup egg white protein powder (or whey protein powder)
- 2 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- Water as needed (depends on brand of coconut flour and pumpkin puree)
- ⅓ cup chopped pecans (optional)
Instructions:
Preheat the oven to 350F and grease an 8×4 inch loaf pan well. You can use a 9×5 inch pan but the bread will be less high and will cook through faster.
In a large bowl, whisk together the pumpkin puree, brown sugar substitute, eggs, egg whites, butter, and vanilla extract.
Whisk in the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt. Whisk in just enough water to make the batter scoopable but not pourable.
Spread the batter evenly in the prepared baking pan and sprinkle the top with chopped pecans.
Bake 55 to 65 minutes, until golden brown and firm to the touch. Remove and let cool completely in the pan.
Source: All Day I Dream About Food
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