Keto Pumpkin Bread
Keto pumpkin bread is a great alternative to keto bread during fall season. This recipe is dairy free and nut free without any sweeteners. A option for added stevia is included but for those that want to remove sweets this recipe is great. Keto bread you can actually toast and spread with butter with a great pumpkin spice flavor!
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Servings: 10 slices
Calories: 89kcal
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.
Video
Notes
Helpful Tips With Keto Bread
- Toast it! The texture of keto bread is not as dry as traditional bread due to a lack of gluten. Toasting the bread makes it crisp and gives that dry feeling we all love with bread. It's even sturdy enough to spread with butter!
- Bread rises just like real bread. Make sure you batter isn't too stiff or there won't be room for it to rise. Be sure to put the vinegar in right before placing in the oven.
- Optional sweetness because some people like the hint of sweet flavor. I suggest about 1/4-1/2 liquid stevia or monk fruit if you prefer a sweeter bread. It doesn't stand out too much but there's definitely a difference in taste that's easily noticeable.
Nutrition
Calories: 89kcal
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