KETO PUMPKIN BREAD LOAF

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One of the best gluten-free keto bread recipe, the KETO PUMPKIN BREAD.

This bread makes a healthy replacement for regular bread for breakfast. Also, you can spice it with vanilla and orange as I made in KETO PUMPKIN SPICED FRENCH TOAST.

Ingredients

  • 1 1/2 cup Almond Flour.
  • 3 large Egg Whites.
  • 1/2 cup Pumpkin Puree.
  • 1/2 cup Coconut Milk (from the carton).
  • 1/4 cup Psyllium Husk Powder.
  • 1/4 cup Swerve Sweetener.
  • 2 tsp. Baking Powder.
  • 1 1/2 tsp. Pumpkin Pie Spice.
  • 1/2 tsp. Kosher Salt.
Want another keto recipes? try these recipes, you will love them;
KETO PUMPKIN BREAD LOAF
KETO PUMPKIN BREAD LOAF

How to prepare KETO PUMPKIN BREAD

  1. Measure out all dry ingredients into a sifter. If you don’t have a sifter, you can grab one on the cheap from Amazon.
  2. Sift all ingredients into a large bowl. Preheat your oven to 350F. Fill a 9×9 baking dish with about 1 cup of water and place it on the bottom rack of the oven.
  3. Add pumpkin puree and coconut milk and mix together well. You should have a pretty resistant dough by the time you finish mixing.
  4. Whip the egg whites in a second bowl. If needed, add some cream of tartar to the egg whites to keep them stable.
  5. Aggressively fold in 1/3 of the egg whites to the dough so that some of the moisture is absorbed. Then, add the rest of the egg whites and gently fold into the dough.
  6. Grease a standard bread loaf pan well (with either butter or coconut oil).
  7. Then, spread the dough into the bread pan.
  8. Bake the bread for 75 minutes. Optionally add 1/4 cup pistachios (I prefer it without the pistachios, so I left them out of the recipe).
  9. Remove loaf from the oven and let cool.
  10. Slice and serve!

Makes 10 slices of Keto Pumpkin Bread Loaf.

Each slice comes out to be

  • 120 Calories.
  • 8.7g Fats.
  • 3.1g Net Carbs.
  • 4.5g Protein.