keto pumpkin bread

This Keto Pumpkin Bread is moist, full of pumpkin spice flavor, and mouth-watering delicious. 

The Very Best Keto Pumpkin Bread (Quick &Amp; Easy)

eggs

coconut oil, melted

tbsp butter

pumpkin puree pumpkin

tsp pumpkin pie spice

Lakanto monkfruit powdered

tbsp coconut flour

tsp salt

tsp baking powder

tsp vanilla extract

tbsp Lakanto monkfruit powdered

tsp butter, melted

whipping cream (add more if needed)

The Very Best Keto Pumpkin Bread (Quick &amp; Easy)

Melt coconut oil and butter.

Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.

Slowly add melted coconut oil and butter to the mixture.

In a separate bowl, combine coconut flour, salt, and baking powder.

Add flour mixture to other ingredients and mix well.

Pour into a  greased standard loaf pan or cover loaf pan with parchment paper. Keto flours tend to stick easily I would recommend lining the loaf pan with parchment paper

Bake in a 350-degree oven for approx 1 hour and 15 minutes to 1 hour and 25 minutes. Once a knife inserted in the middle of the loaf comes out clean, I bake about 5 minutes longer. At the 40 minute mark I suggest covering the bread with aluminum foil to prevent the top from browning. The baking time will vary from oven to oven as all ovens bake differently.  If it seems &quot;wet,&quot; it needs to bake a little longer. I have made this bread many times and the cooking time has varied. I&#x27;m not sure why there is a variation, perhaps the weather might affect baking time. Allow the bread to cool in the pan for 5-10 minutes then place on a cooling rack to cool before slicing.

For the Bread:

Melt butter then add Lakanto Monkfruit Powdered.

Pour heavy whipping cream over mixture until it thins out. Can add more or less if needed.

Drizzle over warm bread.

For the Icing:

This keto pumpkin bread is a healthy twist on a fall classic. It&#039;s tender and full of warm pumpkin spice. And it&#039;s made with coconut flour so it can be totally nut-free!

Keto Pumpkin Bread Recipe

pumpkin puree

Swerve Brown

eggs room temp

butter

coconut flour

egg white protein powder ((or whey protein powder))

Water as needed ((depends on brand of coconut flour and pumpkin puree))

pecans ((optional))

Preheat the oven to 350F and grease an 8x4 inch loaf pan well. You can use a 9x5 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 subsitute, 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.

Easy quick bread with rich pumpkin and warm spices including cinnamon, nutmeg, and clove.

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Keto Pumpkin Bread Recipe

Keto Pumpkin Bread

Top 3 keto pumpkin bread recipes from across the web

The most viewed keto pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Very Best Keto Pumpkin Bread (Q...

Keto Pumpkin Bread Recipe

Keto Pumpkin Bread

The most viewed keto pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine