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Keto Low Carb Pumpkin Bread Recipe
It is a cold snowy day in Colorado today. I thought I would whip up this moist, keto low carb pumpkin bread. It is an easy recipe and the flours used are almond and coconut. Pumpkin bread is not just for the fall. You will love this recipe.
Total Time to make is about 1 hour and 10 minutes
Makes 12 3/4″ slices
INGREDIENTS FOR KETO PUMPKIN BREAD
2 cup Blanched almond flour
1/2 cup Coconut flour
3/4 cup Swerve confectioners sugar replacement
2 tsp Pumpkin pie spice
2 tsp Gluten-free baking powder
1/4 tsp Sea salt
3/4 cup Pumpkin puree
4 large Egg
1/3 cup Butter
1/4 cup pecan pieces
1/3 cup Lilly’s dark chocolate chips
INSTRUCTIONS TO MAKE KETO BREAD
- Preheat the oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, Swerve, pumpkin pie spice, baking powder, and sea salt.
- Add the pumpkin puree, eggs, and melted butter. Mix until well combined. Add in the chocolate chips and mix.
- Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with the pecan pieces and press them lightly into the surface.
- Bake for 60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.
NUTRITION INFORMATION PER SERVING OF KETO BREAD
Fat: 18g
Total Carbs: 9g | Net Carbs: 4g | Fiber: 5g
Sugar: 2g
Protein: 8g
I like to heat up the bread and eat it with butter. That will up the above amount of fat.
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Link to original keto bread post
Keto Low Carb Pumpkin Bread Recipe 1
INGREDIENTS FOR KETO PUMPKIN BREAD 2
INSTRUCTIONS TO MAKE KETO BREAD 2
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