This pumpkin bread recipe is keto-friendly and delicious. It's sure to satisfy even the most basic pumpkin spice cravings!
Servings 12 Servings
- ½ cup sifted coconut flour
- 4 tablespoons butter softened
- 6 eggs
- 1 cup canned pumpkin
- ½ cup erythritol
- ¼ teaspoon stevia extract
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 5 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
Preheat oven to 350 degrees Fahrenheit.
Beat eggs with erythritol and vanilla until fluffy.
Combine coconut flour with baking powder, cinnamon, stevia, and salt, and beat into batter until there are no lumps.
Beat in pumpkin and pour batter into greased loaf pan. Bake 45 minutes, let cool in pan for 5-10 minutes, then remove and let bread finish cooling on a wire rack.
Calories: 97kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 143mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3415IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg