WebTo make the bread: Preheat the oven to 325. Line a small bread pan with parchment paper for easy removal (my pan is 7×4") Whisk together dry ingredients in a …
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WebYou don’t have to waste time kneading or rising this bread, and you don’t have to have any fancy equipment or even be the next master chef! Whip it up in 5 minutes and bake for …
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WebPreheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper. In a large mixing bowl, cream the butter and sweetener together until light and fluffy. Add the eggs, one at a time, and …
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Low Carb Pumpkin Bread Recipe - Easy Keto Diet Pumpkin Bread With Coconut Flour. Preheat the oven to 180C/350F and line a loaf tin with well greased baking paper. Melt the butter and then pour it into a bowl. Whisk in the pumpkin puree and eggs.
In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt. Add the pumpkin puree, eggs, and melted butter. Mix until well combined. Transfer the batter into the lined loaf pan and press evenly to make a smooth top.
In a large bowl whisk together the eggs, pumpkin puree, pure vanilla extract, and granulated sugar (or your choice of sweetener) until fully combined. Add the almond flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to the pumpkin mixture.
The keto pumpkin loaf, when made with almond flour or almond meal and canned pumpkin or homemade pumpkin puree, has fewer than 3 net carbs per slice. To make it a vegan pumpkin bread, or if you need an egg free version after running out of eggs, simply use the flax eggs option listed below.