Keto Pumpkin Bread

Fall is in the air and one of my pre-keto favorite things to eat…like every day….was the pumpkin bread slice you get from that major coffee chain (rhymes with sharshucks). Of course, those pumpkin loaves are packed with sugar, carbs and gluten….all three no-no’s for keto me. But, you don’t have to miss out on the fall favorite. I dare you to make a loaf of this and bring it to a Fall Harvest party or tailgate….I promise no one will even know that this pumpkin bread is actually low carb and sugar and gluten free!

Thanks to Ketoloic for the recipe inspiration https://ketogenic.com/recipes/keto-pumpkin-bread/ We changed it up a bit because it always needs more pumpkin ;)

Ingredients

1 1/2 cups almond flour

7 egg whites

4 egg yolks

¼ cup unsweetened coconut milk

3 tbsp coconut oil

1/2 cup organic unsweetened pumpkin puree

OPTIONAL: 1 Tablespoon of your choice of liquid sweetner alternative (we suggest monk fruit or allulose)

1 tbsp pumpkin spice

1 tsp baking powder

½ tsp baking soda

Directions

1 Preheat oven to 375°F and grease a bread pan.

2 You will need three separate bowls for this recipe:
- In bowl #1, add all dry ingredients, mix, and set aside.
- In bowl #2, add egg yolks, coconut milk, coconut oil, liquid sweetener alternative and pumpkin puree, mix and set aside.
- In bowl #3, whip egg whites until peaks form (around 2 minutes)

3 Add contents of bowl #2 to bowl #1 and mix well.

4 Fold egg whites into bowl #1 and mixing until batter has formed.

5 Pour the batter evenly into the bread pan.

6 Bake for 30 minutes or until done.
Note: To check if it is done, insert a toothpick into the middle. If it comes out clean, it is done.

7 Allow the bread to fully cool before cutting into slices.