Keto/Low Carb Pumpkin Bread

I loved Bob Evan's pumpkin bread when I worked there when I was 16, among many other unhealthy (mostly dessert) choices. Made it really hard to keep the 70 lb. weight loss off from doing weight watchers from age 13-16. But I digress, I'm in a much better place now that I've found keto and I get to practice my passion of baking, even if in a non-traditional pastry type way. This is a pretty straight forward recipe, I haven't tried many substitutions because if I remember correctly I only tried a few versions of bread before I went to perfecting them as muffins. If you want to make them - https://www.ketoupgrade.info/post/keto-low-carb-pumpkin-cream-cheese-muffins

You can even leave out the cream cheese and strudel part, just follow the baking instructions in the other blog post.

The sweetener I used was the lakanto golden monkfruit/erythritol blend. Other brown or golden alternative sweeteners may work but I think lakanto is a stand out among the dark sweeteners because it isn't moist and packable like others. Because of this, I'm not sure if you can swap them out one for one, they may add too much moisture into the bread. I was gonna do some tests on this but the gold sweetener I ordered may not be gluten free because it has malt extract in it. I may still do some tests in the future with a different golden sweetener. I also did try swapping out some of the monkfruit/erythritol with allulose which may be fine if you are using a big loaf pan like me but if you use a smaller loaf pan the loaf will look burnt on top before it is done in the middle.

The "flour" mix I use is what I found to make the softest keto baked goods. So happy to have found this ratio, so far everything I have tried it in has come out so soft and light with no graininess. I don't know of many replacements for these ingredients except you can use different flavors of whey protein isolate. Just remember that many of them will add carbs and more sweetness, so you may have to adjust for that. If you really want to use almond flour, the ratio is 3-4x the amount coconut flour for almond flour. So 30g of coconut flour you will need 90-120g almond flour, I would start with less and gradually add more until you get the consistency of a batter.

For my loaf of keto pumpkin bread in the video I used an 9.25x5.25 which gave a skinnier piece of pumpkin bread. You can use any kind of loaf pan you like but I recommend 8.25x4.25. But just remember the cooking times will vary depending on the size of the loaf pan. Make sure you grease well, anything you are not covering with parchment paper. I would recommend at least putting parchment on the bottom. That is the worst disaster if the bottom is stuck there is not an easy way to release it.

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Pumpkin Spice Blend I make (I don't particularly like a strong nutmeg flavor)

1/4 Cup Cinnamon

2 Tbs. Ginger

1 Tbs. Clove

1/2 Tbs. Nutmeg

Keto Pumpkin Bread

4 Eggs (room temp)

144 g Golden Monkfruit/erythritol blend (3/4 Cup) or 1 tsp. pure stevia powder

112 g Salted Butter (8 Tbs.)

224 g Pumpkin Puree (approximately 1 Cup)

80 g Unflavored Whey Protein Isolate (Approximately 1 Cup)

30 g Coconut Flour (1/4 Cup) or 90 g/2/3 Cup Almond Flour

1 Tbs. Baking Powder

1/2 tsp. Xanthan Gum when using Anthony's brand

1 Tbs. Pumpkin Spice

1 tsp. Ground Cinnamon

1 Tbs. Vanilla Extract

1/2 tsp. Caramel Stevia (optional)

Instructions:

1. Preheat oven to 340 degrees and line and spray a loaf pan of your choosing

2. Start with beating the eggs with the sweetener, depending on how warm the eggs are and how high of a speed you use, it could take 5-10 minutes, you want it pale and thick with no sugar crystals

3. While that is whipping measure, sift and whisk together dry ingredients for the batter, melt butter and measure pumpkin puree and set aside

4. Once the eggs and sweetener are light and fluffy, stream in melted butter while the mixer is on low, then add the pumpkin puree on low, speed up to mix well, add in the vanilla extract and stevia (if using), scraping down a few times between additions of each ingredient

5. Once everything is harmonious, turn off the mixer and add in the dry ingredients, mix on a slow speed until most is incorporated then scrap down the bowl and mix until combined

6. Take the bowl off the mixer and stir with a spatula to ensure everything is combined then pour into prepared loaf pan

7. Smooth out the top, making sure the batter is even all the way around

8. Bake at 340 for 50-65 minutes turning half way through, the loaf should be firm in the middle and bounce back when touched, you can also insert a knife into the middle and if it's wet with batter, bake a few more minutes.

9. Let cool for a few minutes then release from pan and set on a cooling rack to cool completely, slice into 11-12 sliced, serve toasted with butter or room temperature with whipped cream. If keeping for more than a day, place in the refrigerator to keep for a week or two, can freeze for a few months also.

Macros for 1/11 of loaf

150 Calories

11 g Fat

17 g Total Carbs

2 g Fiber

13 g Sugar Alcohol

2 g Net Carbs

10 g Protein

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