KETO PUMPKIN BREAD RECIPE
This Keto Pumpkin Bread recipe will be exactly what you want to remain throughout the vacation season that is tempting. They are not low carb, although I really like flavored desserts. Permit you to enjoy a treat with no guilt and this recipe was made to fulfill that craving!
My daughter asked me to make pumpkin bread. My wheat pumpkin bread recipe is loved by her but thought I may have the ability to produce a one that is carbohydrate.
I believe she wanted me to bake something I could enjoy although my children are not keto. After a bit of trial and error, I believe I've come up with a pumpkin bread recipe that is tasty!
This Keto Pumpkin Bread is flavorful, full of spice taste, and moist.
Prep Time
15 mins
Cook Time
45 mins
Overall Time
1 hr
Ingredients
For Your Bread:
- 3 eggs
- 1 tbsp butter
- 2 tsp pumpkin pie spice
- 1 tbsp sour cream
- 1 teaspoon vanilla
- 1/4 cup + 1 tbsp coconut flour
- 1/4 tsp salt
- For Icing
- 2 tbsp Swerve Confectioners
- 1 tsp melted butter
- Approx 1 heavy cream
Directions
For Your Bread:
- Melt olive oil and butter.
- Swerve eggs, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until blended.
- Add coconut oil and butter .
- In another bowl, combine salt milk, and baking powder.
- Add flour mixture and blend well.
- Pour into two greased loaf pans or pay pan. You would have to double the recipe to earn a whole loaf.
- Melt butter add Swerve Confectioners.
- Pour over mix until it thins out. Can add less or more if desired.
Notes
The sugar alcohols in Swerve aren't included in the data since subtract.
Nutrition
Carbohydrates: 3g