Quick Keto Pumpkin Bread
This recipe is designed to teach everyone how to make quick keto pumpkin bread
Servings 16 slices
Calories 118kcal
Ingredients
- 84 grams (3/4 cup) coconut flour
- 28 grams (1/4 cup) finely ground flaxseed meal I use golden flaxseed meal
- 8 grams (2 tsp) baking powder
- 7 grams (1 TBS) psyllium husk powder
- 75 grams (6 TBS) brown or granulated sugar substitute, adjust to taste I use brown monkfruit sweetener
- 1/4 tsp salt
- 1 1/2 TBS dry pumpkin pie spice mix, adjust to taste
- 4 large room temperature eggs
- 20 grams (1/4 cup) room temperature plain yogurt with
- 7 oz (14 TBS) pumpkin puree
- 1/2 cup butter, melted and cooled
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line and 8 x 4 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until combined and all the dry ingredients are moist
- Stir in the remaining ingredients until fully combined and a smooth thick batter has formed. Spoon the batter into the prepared loaf pan. Spread and press the batter evenly throughout the loaf pan. Use a butter knife and slightly pull the batter away from the sides of the pan so the batter can breathe while it bakes.
- Place the bread in the preheated oven. Bake at 350 degrees for 40 to 50 minutes or until firm and a tester comes out clean. Once baked remove the bread from the oven and allow to cool in the pan for 30 minutes or until firm. Once firm grasp the overhanging parchment paper and gently lift the bread out of the pan.
- Transfer the bread to a wire rack. Allow the bread to cool at least 2 hours or up to overnight before slices it. Once the bread has set cut into desired slices and serve. Leftovers will keep in the refrigerator up to 1 week or in the freezer up to 1 month.
Nutrition
Serving: 1slice | Calories: 118kcal | Carbohydrates: 2.8g | Protein: 5.3g | Fat: 6.7g