Keto Pumpkin Bread recipe
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- cooking spray 8 tablespoons pumpkin puree ⅓ cup granular sucralose sweetener (such as Splenda®) ¼ cup vegetable oil 2 ⅔ tablespoons water 1 egg ⅞ cup almond flour ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground ginger
Nutrition Info
- 77.2 caloriescarbohydrate: 2.3 gcholesterol: 10.2 mgfat: 7.1 gfiber: 1 gprotein: 1.9 gsaturatedFat: 0.9 gservingSize: -sodium: 98.1 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Keto Pumpkin Bread
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
Mix together pumpkin puree, sweetener, vegetable oil, water, and egg in a large bowl.
Whisk together almond flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger in a separate bowl. Stir into pumpkin mixture until just blended. Pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 50 minutes.