Keto Pumpkin Bread
This Keto Pumpkin Bread is easy to make in just one bowl - it tastes delicious and is full of warming fall spices. It's low carb, Keto, Trim Healthy and gluten free friendly.
Servings 10 slices
Calories 185kcal
Ingredients
Bread
- 2 cups low carb baking blend see notes for substitutes
- 2-3 teaspoons pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree 1/2 can
- 4 large eggs
- 1/2 cup cottage cheese mashed with a fork
- 1/3 cup melted butter
- 1/2 -1 cup low carb sweetener blend like Gentle Sweet or Swerve
- 1 teaspoon vinegar white wine vinegar OR apple cider vinegar work best
Frosting
- 2 oz cream cheese
- powdered low carb sweetener to taste
- maple extract fror the frosting to taste
Instructions
- Prep: Preheat oven to 360°F and line a 4x8 inch loaf pan.
- Combine dry ingredients: Place baking blend, pumpkin spice, baking powder and salt in a medium mixing bowl and stir to combine well.
- Make low carb pumpkin bread batter: Add the remaining ingredients to the bowl and stir until you get a thick, even batter.
- Bake pumpkin bread: Evenly spread the batter in the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean. Tent with aluminum foil after 30 minutes if the bread is getting too dark.
- Cool pumpkin bread: Cool the bread on a cooling rack in the pan for 10 minutes, then remove from the pan to cool completely. Combine frosting ingredients and frost the bread, if desired.
Notes
Substitutes for the baking blend:
- easy: 1.5 cups almond flour and 1/2 cup coconut flour
- better texture: 1.25 cups almond flour, 1/2 cup coconut flour, 1/4 cup ground golden flax
- add 1/2 teaspoon psyllium husk or xanthan gum for the best results
Nutrition
Serving: 1slice | Calories: 185kcal | Carbohydrates: 8.4g | Protein: 7.2g | Fat: 14.1g | Saturated Fat: 6.4g | Polyunsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 258mg | Fiber: 3.3g | Sugar: 1.2g