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Best Keto Pumpkin Bread 100% Easy & Quick Recipe. Blog

keto pumpkin bread recipe

Best Keto Pumpkin Bread. Today, we are going to gear up with gluten-free keto bread which is beautifully baked and sliced and topped with fresh Pistachios. With the help of this blog, you will be totally into this incredible as well as flavorful vegan pumpkin bread.

Pumpkin bread is fluffy, tender and flavorful to rock your holiday. Let us know how to prepare this mouth-watering pumpkin bread french toast.

What do you need? Best Keto Pumpkin Bread

1  One and a half cups almond flour

2  Three large egg whites

3  One and a half cup pumpkin puree

4  1 a half cups coconut milk

5 One-fourth cup psyllium husk powder

6 One-fourth cup Swerve sweetener

7  Two teaspoons of baking powder

8 One and a half cups pumpkin pie spice

9 Half teaspoon kosher salt

Simple Recipe: Zucchini Cheddar Scones, Easy Homemade Keto Recipe

How to prepare it? Best Keto Pumpkin Bread

1  Disperse the entire dry ingredients into the sifter. If you don’t have one, purchase it online.

2  Get it into a large bowl and preheat the oven to 350F. Now, fill a 9*9 baking dish along with a cup of water and make it on a lower rack of the oven.

3  Now, make a separate mixture of pumpkin puree and coconut milk. Make a proper & resistant dough when you finish mixing it.

4 Take egg whites in another bowl and to make it more stable, add tartar cream to it.

5  To absorb the moisture, add the one-third mixture of egg whites to the dough. Afterwards, slowly add the rest of the egg whites into the dough and gently mix it.

Best Keto Pumpkin Bread
Best Keto Pumpkin Bread

6  It’s time to grease a standard bread loaf pan with any oil you consider and unfurl that dough into the bread pan.

7  Make sure you bake that bread for at least 75 minutes. You can also add pistachios.

8 No more waiting! Get the loaf out of the oven and make it cool.

9  Make it into slices as many as you want and serve.

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Nutrition information Best Keto Pumpkin Bread

Each slice contains 117.96 calories, 3.23 g net carbs, 4.83 g proteins and 8.69 g of fats.
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