Easy Keto Pumpkin Bread

Spongy keto pumpkin bread you can mix in blender. This recipe is hard to beat and perfect for the cozy Fall season!

Key Ingredient

Pumpkin Puree

Easy Keto Pumpkin Bread

Yield

6 Servings

PROTEIN

7.8g

Time

25 Minutes

NET CARBS

2.1g

1. Preheat oven to 350 degrees. Spray your loaf pan or mini loaf pans with cooking spray and set aside.

Preheat oven

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

3. Add in remaining ingredients and blend until smooth.

Blend

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