AuthorGB Hernandez
RatingDifficultyIntermediate

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Yields14 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 ¼ cups almond flour
 7 egg whites
 4 egg yolks
 ¼ cup unsweetened coconut milk
 3 tbsp coconut oil
 1 tbsp pumpkin spice
 1 tsp baking powder
 ½ tsp baking soda
 1 tsp pumpkin extract
1

Preheat oven to 375 degrees F.

2

You will need three separate bowls for this recipe:
- In bowl #1, add all dry ingredients. Mix and set aside.
- In bowl #2, add egg yolks, coconut milk, coconut oil and pumpkin extract. Mix well and set aside.
- In bowl #3, add egg whites and, using an electric mixer, whip until they become foamy and frothy. Increase the speed gradually until you reach full speed. This should take about 2 minutes.

3

Add contents of bowl #2 to bowl #1 and mix well.

4

Add contents of bowl #3 to bowl #1 and continue mixing until batter has formed.

5

Spray or brush a rectangular loaf pan with coconut oil.

6

Add batter to loaf pan

7

Bake for 30 minutes. Check that bread is done by inserting a toothpick. If it comes out clean, remove and let cool. Otherwise, cook for an additional 5 minutes and repeat this step.

8

After bread has cooled, cut into slices and enjoy with your favorite spread.

Category,

Ingredients

 1 ¼ cups almond flour
 7 egg whites
 4 egg yolks
 ¼ cup unsweetened coconut milk
 3 tbsp coconut oil
 1 tbsp pumpkin spice
 1 tsp baking powder
 ½ tsp baking soda
 1 tsp pumpkin extract

Directions

1

Preheat oven to 375 degrees F.

2

You will need three separate bowls for this recipe:
- In bowl #1, add all dry ingredients. Mix and set aside.
- In bowl #2, add egg yolks, coconut milk, coconut oil and pumpkin extract. Mix well and set aside.
- In bowl #3, add egg whites and, using an electric mixer, whip until they become foamy and frothy. Increase the speed gradually until you reach full speed. This should take about 2 minutes.

3

Add contents of bowl #2 to bowl #1 and mix well.

4

Add contents of bowl #3 to bowl #1 and continue mixing until batter has formed.

5

Spray or brush a rectangular loaf pan with coconut oil.

6

Add batter to loaf pan

7

Bake for 30 minutes. Check that bread is done by inserting a toothpick. If it comes out clean, remove and let cool. Otherwise, cook for an additional 5 minutes and repeat this step.

8

After bread has cooled, cut into slices and enjoy with your favorite spread.

Keto Pumpkin Bread

Comment

  1. Gigi says:

    the ingredients say 7 eggs and 4 egg yolks. is that supposed to be 7 egg whites?
    because bowl #3 is egg whites.
    please clarify. thanks

    1. GB Hernandez says:

      Hi Gigi,
      It is 7 egg whites, Thank you for reaching out!

  2. Helen says:

    I was wondering why egg whites instead of whole eggs?

    1. GB Hernandez says:

      Hi Helen, egg whites have a more of a more neutral flavor than egg yolks. We heard a lot of complaints in the keto community about Keto bread tasting too eggy. We wanted to create a bread that will be airy without an eggy taste.

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