Deliciously Healthy Keto Pumpkin Bread
This moist and delicious Keto Pumpkin Bread recipe is prepared with pumpkin puree and pumpkin pie spice then topped with a mouthwatering glaze!
Servings: 10 servings
Calories: 195kcal
Ingredients
For the Bread:
- 5 eggs
- 1/2 cup coconut oil, melted
- 2 tbsp butter
- 1 cup pumpkin puree or 100% pumpkin
- 4 tsp pumpkin pie spice
- 1 1/2 cup Wholesome Yum Monkfruit Blend with Allulose Powdered Sweetener
- 10 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
For the Icing:
- 4 tbsp Wholesome Yum Monkfruit Blend with Allulose Powdered Sweetener
- 1 tsp butter, melted
- 2 tsp heavy whipping cream (add more if needed)
Instructions
For the Bread:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, crack the eggs and add the Wholesome Yum Monkfruit Blend with Allulose powdered sweetener, pumpkin puree, vanilla extract, and pumpkin pie spice. Use a whisk or electric mixer to beat the ingredients together until well combined.
- In a microwave-safe bowl, place the coconut oil and butter. Heat the bowl in the microwave until the coconut oil and butter are completely melted. Stir to combine.
- Slowly pour the melted coconut oil and butter into the bowl with the wet ingredients while continuously mixing to ensure even distribution.
- In a separate bowl, combine the coconut flour, salt, and baking powder. Stir the dry ingredients together until mixed well.
- Gradually add the dry flour mixture to the bowl containing the wet ingredients. Stir the batter until all the ingredients are fully combined, and no lumps remain.
- Grease a loaf pan with butter or cooking spray. You can also line the pan with parchment paper. Pour the batter into the prepared loaf pan. Place the pan in the preheated oven and bake for approximately 1 hour and 15 minutes to 1 hour and 25 minutes. To check for doneness, insert a knife into the middle of the loaf; if it comes out clean, the bread is ready. If needed, bake for an additional 5 minutes. Around the 40-minute mark, cover the bread with aluminum foil to prevent the top from browning too quickly. Note that baking times may vary based on individual ovens and environmental factors.
- Once baked, allow the bread to cool in the pan for 5-10 minutes. Then, transfer the loaf to a cooling rack.
For the Icing:
- In a microwave-safe bowl, melt the butter until it becomes liquid.
- Once the butter is melted, add the Wholesome Yum Monkfruit Blend with Allulose powdered sugar to the bowl. Stir the mixture until the powdered sweetener is fully incorporated with the melted butter.
- Gradually pour the heavy whipping cream over the butter and powdered sweetener mixture. Continue pouring and stirring until the icing reaches a thin, drizzling consistency. Adjust the amount of cream as needed to achieve the desired thickness.
- Once the bread is baked and still warm, drizzle the prepared icing over the top of the loaf. Ensure that the bread has cooled completely before slicing and serving.
Video
Notes
The carbs in Wholesome Yum Monkfruit Blend with Allulose Powdered sweetener are not included in the nutritional information since most subtract to calculate net carbs.
The nutritional information is for a single slice of keto pumpkin bread based on cutting the bread into 10 slices.
Nutrition
Serving: 1slice | Calories: 195kcal | Carbohydrates: 6g | Protein: 4g | Fat: 17g | Fiber: 3g | Sugar: 1g