KETO RECIPES

PUMPKIN

BREAD

After finding this recipe through Kasey Trenum's site we dived right in. It was so good, and guilt free, we made two batches in two days! Wonderful essence of fall weather which is, hopefully, looming close.

               Calories105
               Fat10.3
               Protein0.3
               Carbs1.98

VERDICT

A wonderful fall greeting that is nutritionally superior. Paired with a cup of coffee and conversation this is a perfect match. The luster does wear off after a batch or two, though.

Ingredients
  • 3 eggs
  • ¼ cup coconut oil, melted
  • 1 tablespoon butter
  • ½ cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon sour cream
  • ¾ cup powdered Swerve
  • 1 tsp vanilla
  • ¼ cup + 1 tablespoon coconut flour
  • ¼ tsp salt
  • ¾ tsp baking powder
Instructions
  • Melt coconut oil and butter.
  • Beat eggs, swerve, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.
  • Slowly add coconut oil and butter to the mixture.
  • In a separate bowl, combine coconut flour, salt, and baking powder.
  • Add flour mixture to other ingredients and mix well.
  • Pour into 2 greased mini loaf pans or cover pan with parchment paper. To make a full regular loaf you would need to double the recipe.
  • Bake in a 350-degree oven for approx 45 minutes or until a fork inserted in center comes out clean.
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