Keto Pumpkin Pecan Bread
Per serving: 226 calories, 4 g protein, 9 g carbohydrates, 20 g fat
TOTAL TIME: 1 hour and 40 minutes, including 1 hour bake time
- 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
Preheat oven to 350 degrees F / 177 degrees C.
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.
In a separate medium bowl combine coconut flour, salt and baking powder.
Pour coconut flour mixture into the pumpkin mixture and whisk thoroughly to combine. Add pecan pieces and stir to combine all ingredients.
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.
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.
Let bread cool 5 minutes. Carefully lift the parchment paper to remove loaf from pan.
Let bread rest 15 minutes before cutting.
*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.
***Always consult a professional before making any significant changes to your health.