This keto pumpkin bread is moist, fluffy, and full of Fall pumpkin spices. It is gluten-free pumpkin bread that is also low carb and keto-friendly. And it is also an easy one-bowl recipe. This bread can be eaten for breakfast or dessert and is sturdy enough for toasting.
After several cans of pumpkin puree, cups of almond flour, coconut flour, etc, I finally created a recipe I am really happy with. What I especially love about this bread is how easy it is. It tastes like fall with the pumpkin flavor and spices, it’s flourless, and it’s very easy to make with a bowl and a spoon.
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 teaspoon Baking Powder
1 1/2 teaspoon Pumpkin Pie Spice 1/2 teaspoon Kosher Salt
INSTRUCTIONS:
•Preheat oven to 350F
•In a medium bowl sift all dry ingredients •Put a container with 1 cup of water
on the bottom rack of oven.
•Mix in pumpkin and coconut milk into dry ingredients and mix well.
•Whisk up egg whites until stiff. Slowly fold egg whites into dough.
•Place dough into a well greased loaf pan, then place into the oven and bake for
75 minutes.
•Let cool, then slice and serve!
How to Store the Bread
Wrap the bread tightly with plastic wrap and it can be stored in the fridge for a few days or in the freezer for up to 2 months.
Reheat the bread briefly in the microwave or toast it in a toaster oven.
Make sure to keep the bread slices sealed tightly to prevent the bread
from drying out.
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