How to Make Low Carb Keto Pumpkin Bread (you can toast it!)
We're back with another exciting fall themed recipe: Keto Pumpkin Bread! Thanks to our friend and partner Sugarless Crystals we can now all enjoy a delicious slice of low carb, keto friendly pumpkin bread with perfect soft-baked texture, sweetness and a nice crispy outer layer. You can even toast it! Ready to taste the pumpkin bread of your dreams? Let's get baking!
1/4cupmelted coconut oil(or melted salted butter (recommended for better flavor))
1teaspoonvinegar(apple cider or white is fine)
1/2teaspoonliquid stevia or liquid monk fruit(optional)
Instructions:
Pre heat oven to 350ºF and bring eggs to room temperature
Combine all dry ingredients
Excluding the vinegar mix all wet ingredients
Combine wet and dry ingredients
After smooth add in teaspoon of vinegar, mix into batter then pour into pan and place in oven
Bake 20 minutes. Bread should be stern at the top when finish. When risen you may get a crack down the middle.
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