Keto Pumpkin Bread - Low Carb & Gluten Free
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (3)

Keto Pumpkin Bread - Low Carb & Gluten Free

NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 15%
CARBS 32G39% OF CAL
3G FIBER24G OTHER5G TOTAL SUGAR
FAT 22G60% OF CAL
10G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender keto pumpkin bread made with almond and coconut flour and warming spices. Gluten-free, low-carb, and perfect for fall.

mainamericanbaked goodgluten freeketovegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • ½ cup (115g) unsalted butter (, softened)
  • 1 cup (180g) sweetener (, I used Sukrin Gold)
  • 4 large eggs (, room temperature)
  • ¾ cup (185g) pure pumpkin puree (, canned)
  • 2 tsp vanilla extract ( or vanilla bean paste)
  • 1 ½ cup (150g) almond flour (fine)
  • ½ cup (50g) coconut flour
  • 1 tbsp Gluten Free baking powder
  • 1 tbsp pumpkin spice (see notes for alternatives)
  • 2 tsp Psyllium Hush Powder
  • 1 tsp ground turmeric ((optional – adds colour))
  • ½ tsp Xanthan Gum
  • ¼ tsp salt
  • Zest of 1 orange
  • 1 cup (120g) brick cream cheese (, room temperature)
  • ½ cup (120ml) heavy cream ((double cream))
  • 6 tbsp powdered Erythritol
  • 1 tsp vanilla or maple extract
  • A few drops liquid Stevia ((optional))
  • handful pecans ((optional))
  • grated nutmeg ((optional))
  • Sukrin Syrup (maple flavor)
PREP
15M
SODIUM
292MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.