Keto Pumpkin Bread
by KetoFocus.com
Nutrition Facts
6
Servings
308
Calories
24.7g
Fat
7.8g
Protein
3g
Net Carbs
What better time to make pumpkin bread than Autumn? This keto pumpkin bread recipe is both delicious and low carb; perfect for this cozy season!
Keto Pumpkin Bread Ingredients
- 8 oz cream cheese, softened
- ¼ cup pumpkin puree
- 4 tbsp butter, melted
- ⅓ cup ChocZero Pumpkin Pie Syrup or 1/3 cup golden monkfruit sweetener
- 4 eggs
- ⅓ cup coconut flour
- 2 tsp baking powder
- ½ tsp cinnamon
Keto Pumpkin Bread Directions
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1Preheat oven to 350 degrees. Spray your loaf pan or mini loaf pans with cooking spray and set aside.
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2Add cream cheese, pumpkin puree, butter and syrup to a blender or food processor. Blend until smooth and combined.
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3Add in remaining ingredients and blend until smooth.
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4Pour pumpkin bread batter into loaf pan, filling about 3/4 of the way to the top. Bake at 350 degrees for 20 minutes if using mini loaf pans or 30-40 minutes if using a larger loaf pan. Bake until cooked through.
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5Let cool in the loaf pan for several minutes before removing from the loaf pans and moving to a wire rack to cool.
We can’t help but think about tasty pumpkin recipes during Autumn! This keto pumpkin bread recipe just screams Fall and is actually keto friendly! It is such an easy keto pumpkin recipe to make. All the ingredients can be mixed in a blender, poured in a loaf pan and then baked! How much easier than that can it get? This recipe is also quick to make as you don’t need to use a lot of kitchen utensils and bakeware; meaning less cleaning up time after!
