They’re done when a toothpick comes out clean, or with just a few crumbs. . Pour pumpkin bread batter into loaf pan, filling about 3/4 of the way to the top. I’ll post a picture . If your fresh pumpkin puree has too much water, it may add too much moisture to this recipe. So that lowered the overall net carbs. Thank you! If you try this recipe, let us know! Yield: There isn’t any other liquid to reduce besides the eggs — which are critical for the structure of the bread. Ingredients Followed the directions and will definitely make this low carb pumpkin bread again. Not going to stop me from making it again in the future because it’s soooo delicious, but I just wanted to mention it in case anyone needs the info. I went back and looked at my recipe and it added ALL the carbs for the mink fruit and it was supposed to be 0 carbs. Instructions Hi Barb, I have not tested this recipe with monk fruit sweetener. Keto pumpkin bread will keep well at room temperature for a couple of days. You can serve it up plain, toast it for breakfast, or enjoy it as an afternoon snack. You can still have your favorite foods on the keto diet, you just have to be creative with how you make them. However, if you don’t have any at hand, you can always make your own! Sorry, I haven’t had a chance to test this recipe with all coconut flour. You could certainly try, but I’m not super optimistic it would work. I use blanched super fine almond flour for majority of my keto … . A…maz…ing! Hi Vanessa, And nobody wants soggy pumpkin bread! Yes, you can even freeze this pumpkin bread! Can I leave out the sweetener completely? I let mine sit in the pan to cool off and then let it sit for bit longer out of the pan so it would not break apart to slice. Bake at 350 degrees for 20 minutes if using mini loaf pans or 30-40 minutes if using a larger loaf pan. Added 1/2 cup Lily’s choc chips to the loaf & to the muffins. it is a little flatter than the pics in recipe but it is AMAZING. Today I am making muffins for the freezer, I used Golden Monkfruit for the loaf & it works very well. And I used half Pyure and half Swerve in both because I was afraid of the cooling effect from Swerve. Is the recipe correct as written? Keto Pumpkin Bread Spoon the batter into the prepared loaf pan. 1 tsp cinnamon Today I made Pumpkin Bread for the very first time since starting the keto diet, and it was both an easy experience and a hilarious one. 1/2 cup butter, softened mine was the same but still turned out great! I used Lily’s sugar free chocolate chips. Want cream cheese frosting? Not overly sweet but really just perfect. Thank you! But still a great recipe, thanks! I hope you enjoy it , These were amazing!!! 1. Even my non-Keto family members LOVED it! In general, though, I would suggest a sweetener that has a 1:1 sweetness ratio as sugar. We can’t help but think about tasty pumpkin recipes during Autumn! I also made the cream cheese frosting. Do you know if this will work with his coconut flour? So good! If you are using fresh pumpkin, make sure that your puree is quite thick in texture. It should say 100% pumpkin puree on the label and not pumpkin pie filling. Taste amazing!!! All brands are different, so please verify the macros with your specific ingredients to ensure accuracy. Each piece was 165 cals, 14 fat, 5 protein, and 3 net carbs. Followed recipe as written. What would you suggest for next time? I added a cup of chopped walnuts but other than that followed the recipe exactly including baking time. The next time I make this pumpkin bread, you can bet I’m going to turn it into pumpkin bread French toast! Thank you so much Karen! . You can serve it up plain, toast it for breakfast, or enjoy it as an afternoon snack. I can’t wait to share my low-carb recipes and meal plans with you. Calories: 199 Yay, thank you for the review! In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix … If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil. This is a seasonal syrup flavor they carry in the Fall months. If you don’t want to use their keto friendly, sugar-free syrup, you can substitute with a monkfruit blend sweetener instead. Because I had made a keto pumpkin bread from another blogger that was pretty lame, I was hesitant to try again, but I put my faith in you from past successes that you wouldn’t let me down, and you didn’t! Total Time: It is also a great source of potassium and beta-carotene which converts to Vitamin A. Next time I will make TWO loaves so I can give some away with your wonderful recipe. I did use 1/2 tsp of xanthan powder as you advised. Tastes great! I cut my loaf into 10 pieces, and each piece was 3 net carbs. Sorry….. my bad. The recipe uses cream cheese and eggs, meaning that you can reach both your fat and protein goals for the day faster by adding some of this loaf to your daily meals. I am going to try it without the chocolate next time so the pumpkin flavor will be even more pronounced. A delicious, moist, keto pumpkin bread full of warm spices and amazing pumpkin flavor. If you made a dozen muffins, each muffin would be a bit less. This can then be used for any recipe which requires pumpkin puree. This might be the best low carb recipe I have found. 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