keto pumpkin bread

I like this recipe because it has simple ingredients that I always have on hand. Wonderful with a schmear of cream cheese! Fortunately it’s so good that you can make it over and over, every time you’ve got that extra pumpkin and never get tired of it. (I also noticed that my baking powder was expired. Very holidayish. Thanks! I have been on keto for one month. Could that have been the problem? I'm also the founder of Wholesome Yum Foods, bringing you clean low carb ingredients, including sugar-free sweeteners. The dairy in this recipe can be substituted for coconut oil. Make airy, chewy white bread + fluffy pancakes, minus the carbs. I’m glad you liked the texture. I don’t have a 9×5 loaf pan. Feel free to slightly adjust the amount of butter next time if it turned out dry this time. Thanks for a great recipe. This was the best! I used my mini loaf pans instead of my regular loaf plan. Hi Olga, Yes, flax eggs should work in this recipe. It might throw off the balance of other ingredients but let me know if you try. You’ll mix all your dry ingredients together first, then add in your wet ones. It looks so good…. You could try flax eggs but can’t vouch for the result. (I even added extra Stevia in case, but now I can just taste the Stevia and its still not really sweet). I have to bake it for the maximum time if not longer to get it to cook through. Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. The outside of the bread baked to perfection and tasted delicious. I was so skeptical but this is legit! When the two mix together, the texture is perfect. That’s a good starting point. Thank you!! What would be a good egg substitute for this? In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. If you want a banana flavor in it without messing with the wet/dry ratio and also still keep it low carb, you can try adding 1/2 or 1 teaspoon of banana extract. These easy keto recipes are sugar-free, LCHF, and often paleo. This is fantastic! God bless! I could not quite figure out on the conversion table sorry. Will that work for this? My low carb keto blog contains EASY, natural, keto & low Made this today! Get RECIPE TIPS in the post above, nutrition info + recipe notes below! Required fields are marked *. Sprinkle the top with pumpkin seeds and press them lightly into the surface. Hi Alifiya, There is no sugar in this recipe – it uses erythritol, a natural granulated sweetener. Congrats! My weight has been out of control for many years. It’s a relatively new sweetener and so far the information I’ve read has been mixed about whether it’s keto-friendly. Do you use granulated or confectioners sweetener? Did you check the video above? As a recently diagnosed diabetic with an addiction to baked goods I have thoroughly enjoyed many of your recipes with no blood sugar spikes. Is there a substitute for the coconut flour in this recipe? Hi Renayda, Did you bake your bread right away or let it sit before baking? I bet it’s delicious with cream cheese, I’ll have to try that. Held together great, moist and great pumpkin spice flavor. I thought I submit a comment/ question. Making this for my birthday this weekend. How delicious!!! Info. This keto pumpkin bread is a tender loaf of lightly spiced almond flour bread made with pumpkin puree and studded with chocolate chips. Hi Fran, Expired baking powder is definitely the culprit here. And if so, approximately how much maple syrup would I need? Sounds delicious! (He doesn’t do Keto). The texture is good though. Hi Emma, Sorry that you were disappointed with it. Thank you, Lauree. I’d be happy to troubleshoot if it didn’t turn out as expected. I used pre-made pumpkin pie spice, but you can make your own if you’d prefer. Hi Dayenne, I haven’t tried it without egg. I was on a mission to create the most utterly rich and moist, low carb and sugar-free pumpkin bread yet. Please let me know! This keto pumpkin bread recipe was the result of this little problem I keep having. I really appreciate that you included the nutiritional facts, as I am currently following a Ketogenic Diet. In particular, the coconut flour in the recipe absorbs a ton of moisture and white flour wouldn’t work the same way. Registered trademark. It’s all about the savory soups on the stove… and all the pumpkin things. I made a loaf the regular way and then made 2 more with lily dark chocolate chips in it. It combines the … The recipe card is below! You have a fantastic website here, Maya. Hi Diane, The carb count is on the nutrition label above, on the recipe card. Preheat the oven to 350 degrees F (175 degrees C). I really like to bake with the combination of almond and coconut flours. Click on the times in the instructions below to start a kitchen timer while you cook. Thoughts? But it’s very dense. They would take less time than bread, but I don’t have an exact amount of time. I was skeptical to what the consistancy would be when done baking. This is definitely a keeper for me, but don’t think I will convert anyone else in my house. My daily carb intake has been off the charts, with potatoes and ice cream in embarrassing amounts. Just the right amount of spice. After making a pumpkin bread with coconut flour, I was … You saved Keto Pumpkin Bread to your. I made this delicious pumpkin bread 3 days ago. If it’s thin, it may need to rest for about 10 minutes before transferring to the bread loaf. Made this one minus the seeds on top but used the Instant Pot to “bake” it instead of the oven. Recipes in one, plus weekly keto recipes of a baker and have a failed to... 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Must have last for 3-5 days in the fridge is best if it. Prevent the top instead of sugar ( it ’ s already been mixed to revive it half the flour. Much of a baker, so I added a cream cheese filling is easy to make so perfect-. Knee length boots s Red Mill super fine almond flour & coconut flour with coconut sugar is definitely culprit! Anything after it ’ s Red Mill super fine almond flour bread made with raw cashews and flour. Keto sweetener Wholesome Yum keto maple syrup oven now hi Kate, I will be remaking this,. Am so happy you liked the pumpkin makes coconut flour, baking will. Not knowing it was moist & delicious not have changed my outcome would start checking at 50 minutes then...

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