Easy Keto Pumpkin Bread
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Spongy keto pumpkin bread you can mix in blender. This recipe is hard to beat and perfect for the cozy Fall season!
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Key Ingredient
Pumpkin Puree
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Easy Keto Pumpkin Bread
Yield
6 Servings
PROTEIN
7.8g
Time
25 Minutes
NET CARBS
2.1g
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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, sweetener, coconut flour, baking powder, pumpkin pie spice and cinnamon to a blender or food processor. Blend until smooth and combined. Add eggs and gently pulse until combined.
Add ingredients to blender
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3.
Add in remaining ingredients and blend until smooth.
Blend
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READ MORE:
How to Make Keto Pumpkin Bread
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