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Breakfast: Keto Pumpkin Bread Loaf
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Get it now →Ingredients
1 1/2 cup Almond Flour
3 large Egg Whites
1/2 cup Pumpkin Puree
1/2 cup Coconut Milk (from the carton)
1/4 cup Psyllium Husk Powder
1/4 cup Swerve Sweetener
2 tsp. Baking Powder
1 1/2 tsp. Pumpkin Pie Spice (recipe here)
1/2 tsp. Kosher Salt
Instructions
1. Measure out all dry ingredients into a sifter. If you don’t have a sifter, you can grab one on the cheap from Amazon.
2. Sift all ingredients into a large bowl. Preheat your oven to 350F. Fill a 9×9 baking dish with about 1 cup of water and place on the bottom rack of the oven.
3. Add pumpkin puree and coconut milk and mix together well. You should have a pretty resistant dough by the time you finish mixing.
4. Whip the egg whites in a second bowl. If needed, add some cream of tartar to the egg whites to keep them stable.
5. Aggressively fold in 1/3 of the egg whites to the dough so that some of the moisture is absorbed. Then, add the rest of the egg whites and gently fold into the dough.
6. Grease a standard bread loaf pan well (with either butter or coconut oil). Then, spread the dough into the bread pan.
7. Bake the bread for 75 minutes. Optionally add 1/4 cup pistachios (I prefer it without the pistachios, so I left them out of the recipe).
8. Remove loaf from the oven and let cool.
9. Slice and serve!
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Get it now →Nutrition Facts
Serving Size: 10
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1196 kcal | ||
| Fat 87 g | ||
| Carbohydrate 81.2 g | ||
| Protein 45.2 g | ||
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