Keto Pumpkin Bread
Sugar free, grain free, keto pumpkin
Servings: 20 Slices
Calories: 172kcal
Ingredients
Dry Ingredients
- 2 cups almond flour 224 grams
- 2 tablespoons coconut flour 28 grams
- 4 tablespoons Golden Flax Meal
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/8 teaspoon nutmeg Freshly Ground
- 2 tablespoons pumpkin spice Homemade Recipe Here
- 1 cup chopped walnuts
Wet Ingredients
- 1/2 cup avocado oil
- 1 cup swerve
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Glaze
- 1/2 cup Swerve confectioner's sweetener
- 4 tablespoons heavy cream or water
Instructions
CUPCAKE INSTRUCTION
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
- Mix eggs until fully blended very well.
- Stream in avocado oil.
- Add pumpkin puree and vanilla. Mix well.
- Add in dry ingredients. Mix on low until just incorporated.
- Line bread pans with parchment paper. Give sides a light spray.
- Pour into two small bread pans. (8 x 4)
- Small: Bake 25-30 minutes until internal temperature 207 degrees F.
Glaze
- Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.
Notes
NET CARBS: 2
The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk. Nutrition will vary if using a frosting.
Nutrition
Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g