Go Back
–+ servings
Print Recipe
No ratings yet

Keto Pumpkin Bread made with Egg Whites

Delicious low carb pumpkin bread that is nut free, dairy free, gluten free, and sugar free
Course: Snack
Cuisine: Keto
Keyword: pumpkin, thanksgiving, fall, halloween, dairy free, gluten free, wheat free, grain free, nut free, sugar free, bread
Servings: 8
Calories: 26kcal

Ingredients

Instructions

  • In a stand or hand mixer, place all ingredients except pumpkin
  • Whip until stiff peaks form
  • Add the pumpkin and blend together
  • Put batter in loaf pan. If not using a silicone pan, line with parchment paper - do not grease
  • Bake in 325 F oven for 30 minutes
  • After 30 minutes, turn oven off and let loaf sit in oven for 30 minutes
  • Remove from oven and let cook completely
  • Slice into 8-9 slices

Notes

I usually place loaf in zip lock bag in the refrigerator over night before slicing.  This keeps the loaf nice and moist.
The pumpkin loaf may fall a little due to the pumpkin.

Nutrition

Calories: 26kcal | Carbohydrates: 1g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g