Keto Pumpkin Bread
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"What better time to make pumpkin bread than Autumn? This keto pumpkin bread recipe is both delicious and low carb; perfect for this cozy season!"
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Key Ingredient
Pumpkin Puree
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– cream cheese, softened
– pumpkin puree
– butter, melted
– golden monkfruit sweetener
– eggs
– coconut flour
– baking powder
– cinnamon
Keto Pumpkin Bread Ingredients
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MEASUREMENTS!
Keto Pumpkin Bread Recipe
Yield
6 Servings
PROTEIN
7.8g
Time
25 Minutes
TOTAL CARBS
4.8g
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1.
Preheat oven to 350 degrees. Spray your loaf pan or mini loaf pans with cooking spray and set aside.
Preheat oven
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2.
Add cream cheese, pumpkin puree, butter and syrup to a blender or food processor. Blend until smooth and combined.
Add ingredients to blender
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3.
Add in remaining ingredients and blend until smooth.
Blend
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4.
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.
Bake
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5.
Let cool in the loaf pan for several minutes before removing from the loaf pans and moving to a wire rack to cool.
Cooling instructions
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Visit KetoFocus for more Tips and Notes on making the BEST Keto Pumpkin Bread!
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Enjoy!
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