Low Carb Pumpkin Bread

Dessert, Keto, Low Carb

Ingredients

  • 1 cup creamy unsweetened almond butter
  • 2 large eggs
  • 2/3 cup erythritol
  • 2/3 cup canned pumpkin puree
  • 1 tsp baking powder
  • 1 1/4 tsp pumpkin spice

Directions

  1. Preheat oven to 350°F. Line an 8 x 4-inch baking loaf pan with parchment paper.
  2. Add almond butter and eggs into a large mixing bowl. Whisk vigorously with a large whisk until smooth. Add in erythritol and whisk until smooth. Add in pumpkin and baking powder and whisk to combine. Add pumpkin spice and whisk until combined.
  3. Pour batter into prepared loaf pan. Rap bottom of the loaf pan against counter a few times to break up air bubbles. Bake about 50 minutes or until done. To check if bread is done, apply gentle pressure to the surface and it should bounce back. A toothpick inserted should only have a few crumbs clinging.
  4. Bread will sink down slightly while cooling. Let bread cool completely before slicing and serving. Keep any uneaten bread sealed tightly to prevent it from drying.

Nutrition (1 slice)

Calories: 143, Net Carbs: 4, Protein: 6g, Fat: 12g (Saturated: 1, Monounsaturated: 7g), Cholesterol: 27mg, Potassium: 234mg

Source: Kirbie’s Cravings