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It’s time for some Fall flavors and pumpkin spice rules! This recipe for easy keto pumpkin bread is a must on your baking bucket list for Fall. All of your ingredients are added to a blender and pulsed to mix. Then we pour your pumpkin bread batter into mini loaf pans and bake! So easy. These go best with coffee in the morning or you can top with them a keto cream cheese frosting.
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⏩⏩JUMP TO ⏩⏩
00:17 Trade Coffee Sponsor
01:27 Add Pumpkin Bread Ingredients to Blender
02:13 Blend to Mix Batter
02:30 Bake Pumpkin Bread
03:08 Let Cool and Enjoy
KETO PUMPKIN BREAD
Makes 6 mini loaves
8 oz cream cheese, softened
1/4 cup pumpkin puree
4 tablespoon butter, melted
1/3 cup golden monkfruit sweetener
1/3 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1️⃣ 01:27 – Add ingredients to a blender.
2️⃣ 02:13 – Blend until smooth.
3️⃣ 02:30 – Pour pumpkin bread batter into loaf pan, filling about 3/4 of the way to the top. Bake at 350 degrees for 20 minutes if using mini loaf pans or 30-40 minutes if using a larger loaf pan. Bake until cooked through.
4️⃣ 03:08 – Let cool in the loaf pan for several minutes before removing from the loaf pans and moving to a wire rack to cool.
MACROS (Per loaf)
Fat: 24.7 g
Total Carbs: 4.8 g
Net Carbs: 2.1 g
Protein: 7.8 g
WANT MORE KETOFOCUS RECIPES????
Click here to learn How to Make Keto Dough & Keto Pizza:
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Click here to see How to Make Keto Pancakes:
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