This yummy keto bread recipe with pumpkin is very relevant this summer. This bread is a great addition to breakfast or spread a couple of slices with salted, creamy garlic butter and it makes a great accompaniment to any soup!
Cooking time 75 min.
Serving capacity 10
Ingredients :
Almond flour 125g
A big egg 3 eggs
Pumpkin puree 50g
Coconut milk 50 ml
Psyllium 25g
Granulated sweetener 25g
Baking powder 2 tsp.
Salt – half a tsp.
Step 1
First, turn on the oven to 180 C and place a baking dish with water in it
Step 2
Pour all the dry ingredients into the sifter.
Step 3
Sift them into a large bowl
Step 4
Add the pumpkin puree and coconut milk to them
Step 5
In a separate bowl, whisk the egg whites until stiff
Step 6
Quickly incorporate one-third of the whites into the batter, then slowly and gently incorporate the rest
Step 7
Grease a baking dish with coconut oil, place the batter in it and smooth it out
Step 8
You can sprinkle pistachios on top, but I’m not much of a fan, so I didn’t include them in the list of ingredients)
Step 9
Bake the bread for 75 minutes, then remove and cool at room temperature.
Slice into slices and serve!
Bon appetit!
Energy Content per Serving
Calories from fat 78
Calories from fat 118
Fats: 8.7g
Carbohydrates: 7.7g
Fiber: 4.5 g
Digestible carbohydrates: 3.2 g
Protein: 4.8 g
