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!
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.
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
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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