Keto Pumpkin Bread 🎃
This delicious and healthy low-carb pumpkin bread is perfect for a fall treat or any time you crave a guilt-free indulgence!
Equipment
- 8x4 inch loaf pan
- Large Bowl
- Whisk
Ingredients
- 3/4 cup Pumpkin Puree (about 6.5 oz)
- 2/3 cup Brown Sugar Substitute like Swerve Brown
- 4 large Eggs at room temperature
- 2 Egg Whites at room temperature
- 1/3 cup Butter melted and cooled
- 1 tsp Vanilla Extract
- 3/4 cup Coconut Flour
- 1/3 cup Egg White or Whey Protein Powder
- 2 tsp Baking Powder
- 1.5 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
- Water as needed (start with a tablespoon or two)
- 1/3 cup Chopped Pecans optional, for topping
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Lightly grease an 8x4 inch loaf pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar substitute, eggs, egg whites, melted and cooled butter, and vanilla extract until smooth.
- Combine Dry Ingredients: Add the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt to the wet mixture. Whisk everything together until just combined.
- Adjust Batter Consistency: Slowly add water, a tablespoon at a time, until the batter is thick but scoopable – not runny. The amount needed can vary!
- Fill and Top: Spoon the batter evenly into your prepared loaf pan. If using, sprinkle the chopped pecans over the top.
- Bake to Perfection: Bake for 55 to 65 minutes, or until the bread is golden brown and feels firm when gently pressed.
- Cool Down: Let the pumpkin bread cool completely in the pan before slicing and enjoying. This helps it set perfectly!
Notes
Nutrition Information (per slice):
- Calories: 142 kcal
- Total Carbs: 6.5g
- Net Carbs: 3.2g
- Fats: 9.4g
- Protein: 6.1g
