KETO RECIPE: KETO PUMPKIN BREAD


Keto Pumpkin Bread

Keto Pumpkin Bread

I'm so excited about my Pumpkin bread experiment! Last week when I posted my Keto Bread recipe I had mentioned that I wanted to try it with pumpkin and I finally did! The recipe uses the regular Keto Bread as the base and just layers a few things on top

 

Preheat Oven to 390° F

Grease loaf pan generously.

 
NOT Pumpkin Pie Mix! Organic Pumpkin!

NOT Pumpkin Pie Mix! Organic Pumpkin!

INGREDIENTS

  • 1 1/2 cup almond flour

  • 3 teaspoons baking powder

  • 4 tablespoons butter (I used salted, but you could also use unsalted)

  • 6 eggs

  • Pinch of pink salt

  1. Use a mixer to blend until batter is smooth.

Now for the pumpkin add-ins...

  • 1/4 of a can of pumpkin puree (I use Trader Joe's Organic Pumpkin, be sure you do not use Pumpkin Pie mix!)

  • 3 TSP of erythritol

  • 1 TBSP of Pumpkin Spice seasoning

  1. Use a mixer to blend the pumpkin add-ins with the rest of the mix until smooth. You could probably just dump everything up above in at the same time, but I split it up. 

  2. Then pour into greased loaf pan and put in oven. 

  3. Bake for 25-30 minutes (or until toothpick comes out clean)

KETO PUMPKIN BREAD via Keto In The City

This is the bread I use in my Thanksgiving Stuffing and it is incredible! Click HERE to see that recipe.

MACROS

Calories: 90

Fat: 8g

Protein: 4g

Total Carbs: 1g

Fiber: 0g

Erythritol: 1g

Net Carbs: 0g

 

ENJOY! Photos were originally posted on my Instagram page