Keto Pumpkin Pecan Bread
Keto Pumpkin Pecan Bread
Total Time: 1 hour and 40 minutes, including 1 hour bake time
Serves: 10
Per serving: 226 calories, 4 g protein, 9 g carbohydrates, 20 g fat
Ingredients
- 5 large eggs
- ½ cup / 120 mL coconut oil
- 2 tsp butter, melted
- 1 cup / 112 g powdered monk fruit sweetener
- 1 tsp vanilla extract
- 1 cup / 280 g canned pumpkin puree
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 10 Tbsp (5/8 cup) / 77 g coconut flour
- ½ tsp sea salt
- 1½ tsp baking powder
- ½ cup / 75 g pecan pieces
Directions:
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Preheat oven to 350 degrees F / 177 degrees C.
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In a medium bowl combine eggs, coconut oil, melted butter, monk fruit sweetener, vanilla extract, pumpkin puree, cinnamon, nutmeg and ginger. Whisk to combine all ingredients.
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In a separate medium bowl combine coconut flour, salt and baking powder.
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Pour coconut flour mixture into the pumpkin mixture and whisk thoroughly to combine. Add pecan pieces and stir to combine all ingredients.
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Spray a 3 X 5 X 12 inch loaf pan evenly with cooking oil. Cut a rectangular piece of parchment paper to line the bottom and long sides of the pan. Allow about 2 inches of excess parchment on each side of the pan.
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Add batter to pan and smooth evenly. Bake 1 hour to 1 hour and 15 minutes. Check the bread at 35 minutes. If the top has a deep brown color at this time, then carefully cover with aluminum foil. Continue baking and then check the loaf in 20 minutes.The bread is ready when a wooden skewer inserted comes out dry and the bread has a deep brown color on top.
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Let bread cool 5 minutes. Carefully lift the parchment paper to remove loaf from pan.
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Let bread rest 15 minutes before cutting.
