Keto Pumpkin Pecan Bread
Servings 10 people
Calories 204123123kcal
Ingredients
- 5 eggs large
- ½ cup coconut oil
- 2 teaspoons butter melted
- 1 cup monk fruit sweetener powdered
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree canned
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg ground
- ½ teaspoon ginger ground
- 10 tablespoons coconut flour
- ½ teaspoon sea salt
- 1½ teaspoons baking powder
- ½ cup pecans chopped
- Cooking oil spray
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Combine 5 eggs, ½ cup coconut oil, 2 teaspoons butter, 1 cup monk fruit sweetener, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon ginger in large bowl. Stir all ingredients together.5 eggs, ½ cup coconut oil, 2 teaspoons butter, 1 cup monk fruit sweetener, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ginger
- In medium bowl, blend 10 tablespoons coconut flour, ½ teaspoon sea salt, and 1½ teaspoons baking powder.10 tablespoons coconut flour, ½ teaspoon sea salt, 1½ teaspoons baking powder
- Incorporate dry ingredients to pumpkin mixture and combine until smooth batter forms. Add ½ cup pecans to batter.½ cup pecans
- Spray 3x5x12-inch pan with Cooking oil spray and line with parchment paper.Cooking oil spray
- Pour batter into prepared loaf pan.
- Bake for an hour or until wooden skewer inserted in center comes out clean.
- Check bread after 35 minutes. If top is deep brown color, cover with aluminum foil to prevent overbrowning.
- Let bread cool for five minutes before removing from loaf pan. Then, rest for additional 20 minutes before slicing and serving.
Nutrition
Calories: 204kcal | Net carbs: 1g | Fat: 18g | Protein: 5g