Keto Pumpkin Bread Loaf Recipe
If you have been seeing a variety of pumpkin spice and pumpkin muffins all over the place for fall, you may be tempted to break your keto diet in favor of some baked goods. Instead, you may want to consider the idea of picking a keto friendly alternative. A pumpkin muffin bread for example could be the best way that you could start off your day. In this recipe you will find a keto friendly pumpkin bread loaf that makes up to 10 slices for you and your family. The preparation is simple and it includes some of the following:
- 1 ½ cups of almond flour
- 3 egg whites
- ½ cup of pumpkin puree
- ½ cup of coconut milk
- ¼ cup of psyllium husk powder
- ¼ cup of swerve sweetener
- 2 teaspoons of baking powder
- 1 ½ teaspoons of pumpkin pie spice (2 tablespoons ground cinnamon, 1 tablespoon ground ginger,½ teaspoon ground nutmeg, ½ teaspoon allspice, ½ teaspoon ground cloves, ¼ teaspoon cardamom, ½ teaspoon kosher salt)
- 1.2 teaspoon of kosher salt
Measure and place all of the dry ingredients into a sifter. As you sift together all of the ingredients in one large bowl begin to preheat your oven to 350°. Start by filling a 9 x 9 baking dish with one full cup of water placing it into the bottom rack on the other.
Add in your pumpkin purée and coconut milk to the dry ingredients to create a dough.
With together egg whites in a secondary bowl and consider adding cream of Tartar if you need to keep the egg whites from getting too runny.
Fold one third of the egg whites into the dough until the moisture is properly absorbed and then fold the rest into the dough afterwards.
Grease up a bread pan loaf with coconut oil or butter and load the dough into the bread pan.
Bake at 350° for 75 min. and consider adding a quarter cup of pistachios to the top for texture if you would like.
Remove the loaf from the oven and let it cool for at least 30 min. to a full hour.
This is an excellent low calorie option for getting your pumpkin spice fix this season!