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Keto Pumpkin Bread Loaf

This makes a total of 10 servings of Keto Pumpkin Bread Loaf. Each serving comes out to be 133 calories, 8.7g fats, 3.3g net carbs, and 4.8g protein.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 133 kcal

Ingredients
  

  • 1 ½ cup almond flour
  • ¼ cup psyllium husk powder
  • ¼ cup stevia/erythritol blend such as Swerve
  • 1 ½ teaspoon pumpkin pie spice
  • 2 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup pumpkin puree
  • ½ cup unsweetened carton coconut milk
  • 3 large egg white

Instructions
 

  • Measure out the dry ingredients into a sifter.
  • Sift the ingredients into a large bowl. Preheat the oven to 350F. Fill a baking dish with about a cup of water and place it on the bottom rack of the oven.
  • Add the pumpkin puree and coconut milk and mix to form a sturdy dough.
  • Whip the egg whites in a separate bowl. If needed, add some cream of tartar to the egg whites to help keep them stable.
  • Aggressively fold one-third of the egg whites into the dough to get it to absorb some of the moisture. Then, add the rest of the egg whites and gently fold them into the dough.
  • Grease a standard loaf pan. Spread the dough into the pan.
  • Bake for 75 minutes.
  • Remove from the oven and let cool.
  • Slice and serve!

Nutrition

Calories: 133kcalProtein: 4.8gFat: 8.7g
Keyword dairy-free