Keto Pumpkin Bread Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A keto-friendly pumpkin bread made with coconut flour and protein powder instead of wheat flour. It has a moist, tender texture with warm spice flavor and no added sugar. Perfect for those following a ketogenic diet or seeking a low-carb pumpkin treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup pumpkin puree
- 2/3 cup Swerve Brown
- 4 large eggs room temp
- 2 egg whites room temp
- 1/3 cup butter (melted and cooled)
- 1 tsp vanilla extract
- 3/4 cup coconut flour
- 1/3 cup egg white protein powder ((or whey protein powder))
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- Water as needed ((depends on brand of coconut flour and pumpkin puree))
- 1/3 cup chopped pecans ((optional))
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 201mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 18mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.