Keto Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 large Egg, fresh, whole, raw 4 tbsp "LouAna" Pure Coconut Oil 1 tbsp Kerrygold (Pure Irish Butter) .75 cup, mashed Pumpkin, cooked 2 tbsp Sour Cream 1 tsp Vanilla Extract 5 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) .25 tsp Salt .75 tsp Baking Powder .5 oz (20 halves) Pecans 12 tsp Sweetener, Swerve Granular (by KINSPAPPY)
1) Melt coconut oil and butter (30 seconds in microwave)
2) Beat eggs, add swerve, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.
3) Slowly add coconut oil and butter to the mixture.
4) In a separate bowl, combine coconut flour, salt, and baking powder.
5) Add flour mixture to other ingredients and mix well.
6) Pour into 2 greased mini loaf pans or muffin pan (or cover in parchment paper). (I used a muffin pan that looks like mini bread loaves.)
7) Bake in 350ᵒ oven for approximately 45 minutes or until a fork inserted in the center comes out clean.
Serving Size: makes 8 servings
2) Beat eggs, add swerve, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.
3) Slowly add coconut oil and butter to the mixture.
4) In a separate bowl, combine coconut flour, salt, and baking powder.
5) Add flour mixture to other ingredients and mix well.
6) Pour into 2 greased mini loaf pans or muffin pan (or cover in parchment paper). (I used a muffin pan that looks like mini bread loaves.)
7) Bake in 350ᵒ oven for approximately 45 minutes or until a fork inserted in the center comes out clean.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 143.2
- Total Fat: 12.6 g
- Cholesterol: 74.8 mg
- Sodium: 213.6 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
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