Keto Pumpkin Bread – Nut Free

I love pumpkin – especially Pumpkin Bread.

I took my Cinnamon Bread Recipe and added 1/4 cup of canned pumpkin to it.

Add the pumpkin when you add the egg white powder to the egg whites

I also added pumpkin pie spice.

It is really amazing – not a strong pumpkin taste but the texture is just like pumpkin bread in that it is very moist.

It adds just 2 grams of carbs to the whole Cinnamon Bread Recipe so that would be about 1/4 gram of carbs per slice.

 

 

 

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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


3 responses to “Keto Pumpkin Bread – Nut Free”

  1. Michelle says:
    September 26, 2021 at 12:08 pm

    Did you add the pumpkin to the egg whites before or after whipping to stiff peaks?

  2. Kathy Forester says:
    September 26, 2021 at 11:12 pm

    Hi Judy. Just made this bread. Smells amazing! Fabulous! Thanks for the recipe😊 Im going to try your ice cream next cuz I gave leftover pumpkin🥰

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