Pumpkin Bread KETO (Carolyn)

 

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!

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Let's Get Cooking!

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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