Keto Pumpkin Bread Low Carb
Keto pumpkin bread you won’t be able to stop eating.
Super delicious low carb pumpkin bread recipe that will be your new favorite.
Easy keto pumpkin bread with icing that is tasty and delish.
If you are looking for a moist pumpkin bread that is made from scratch this is the one for you.
Make homemade keto pumpkin loaf bread with this simple and quick recipe.
Yummy Fall recipe for the most amazing pumpkin bread.
Serve for low carb desserts, keto snacks, breakfast or quick grab and go idea.
Make and take to parties for Halloween or Thanksgiving.
Get ready to bake up the best low carb keto pumpkin bread.
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Keto Pumpkin Recipes
Keto Pumpkin Cream Cheese Muffins
Keto Pumpkin Cheesecake Roll Ups
Keto No Bake Pumpkin Pie Bites
Keto Pumpkin Spice Rice Krispie Treats
Keto Pumpkin French Toast Sticks
How To Make Keto Pumpkin Bread
Preheat the oven to 350 degrees.
In a mixing bowl, combine the ingredients for the bread
and beat on high until a smooth batter has formed.
Pour the batter evenly into two well greased mini loaf pans, or one large loaf pan.
Sometimes with a softer bread like this, it is easier for the bread to firm up and cook through more with mini loaf pans instead of a large one, but either will work.
Bake for 30-35 minutes for the mini loaves, or 40-50 minutes for the large one. Be sure that a knife comes out clean when placed into the center of the bread to ensure it is cooked through.
Let the bread cool to room temperature.
Whisk together the ingredients for the icing,
and spread it evenly on the top of the bread before serving.
Slice – Serve – Enjoy
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Keto Pumpkin Bread
Ingredients
For the bread:
- 2 C. Almond flour
- 3 tsp. Baking powder
- ½ tsp. Xanthan gum
- ½ C. Swerve brown sugar substitute
- 3 tsp. Pumpkin Spice
- 3 Large Eggs
- 1 C. Pumpkin Puree
- 1 tsp. Vanilla extract
For the icing:
- 3 Tbsp. Swerve confectioners sugar substitute
- 2 Tbsp. Heavy whipping cream
- ½ tsp. Vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the bread, and beat on high until a smooth batter has formed. Pour the batter evenly into two well greased mini loaf pans, or one large loaf pan. Sometimes with a softer bread like this, it is easier for the bread to firm up and cook through more with mini loaf pans instead of a large one, but either will work.
- Bake for 30-35 minutes for the mini loaves, or 40-50 minutes for the large one. Be sure that a knife comes out clean when placed into the center of the bread to ensure it is cooked through.
- Let the bread cool to room temperature.
- Whisk together the ingredients for the icing, and spread it evenly on the top of the bread before serving.
Nutrition
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
