Keto Pumpkin Bread

Step by Step Instructions

1. 1

   Preheat the oven to 350°F. Spray your mini loaf pans or larger loaf pan with cooking spray and set aside.

2. 2

   Add the softened cream cheese, pumpkin puree, melted butter, sweetener, coconut flour, baking powder, pumpkin pie spice, and cinnamon to a blender or food processor. Blend until smooth. Add the four eggs and pulse just until combined.

   For this step

   • 8 oz full fat cream cheese, softened
   • 1/4 cup pumpkin puree
   • 4 tablespoons butter, melted
   • 1/3 cup brown sugar free sweetener
   • 1/3 cup coconut flour
   • 2 teaspoons baking powder
   • 1 teaspoon pumpkin pie spice
   • 1/2 teaspoon ground cinnamon
   • 4 eggs
3. 3

   Stop the blender and scrape down the sides. Check that the cream cheese is fully mixed in, then pulse briefly if needed. All nine ingredients should now be in the batter.

4. 4

   Pour the batter into the prepared pans, filling about 3/4 full. Bake at 350°F for about 20 minutes for mini loaves, or 30–40 minutes for a larger loaf. The center should be set and a toothpick inserted in the middle should come out without wet batter. Continue baking if the center is still wet.

5. 5

   Let the bread firm up in the pan before removing it carefully to a wire rack. Cool before slicing. Refrigerate within 2 hours of baking, or within 1 hour if the room is above 90°F; the bread can finish cooling in the refrigerator. Store covered at 40°F or below for 3–4 days.