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!
Keto Pumpkin Bread Recipe
Pumpkin Bread Ingredients:
- 1/2 cup whey protein isolate (unflavored)
- 1/4 cup golden flax meal
- 2 tablespoon coconut flour
- 1.5 tablespoon pumpkin spice
- 1/2 teaspoon baking soda
- 2 large eggs
- 3 tablespoon pumpkin puree
- 1/4 cup melted coconut oil (or melted salted butter (recommended for better flavor))
- 1 teaspoon vinegar (apple cider or white is fine)
- 1/2 teaspoon liquid 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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