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Keto Pumpkin Bread - Psyllium Husk Keto Bread
Course
Breakfast, Lunch
Cuisine
Dairy Free, Gluten Free, Low Carb / Keto, Vegetarian
Keyword
pumpkin keto bread
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
Slices
Calories
188
kcal
Author
FatForWeightLoss (Aaron Day)
Ingredients
Dry Ingredients
120
g
Walnuts
(Ground In Food Processor) 4 oz
50
g
Coconut Flour
(1.5 oz)
30
g
psyllium husk powder
(1 oz)
40
g
Erythritol (SoNourished)
(1.5 oz)
1
tsp
baking powder
1/2
tsp
Salt
1
tsp
Mixed spice
Or Pumpkin Spice
1/4
tsp
Ginger
(omit if using pumpkin spice)
Wet Ingredients
5
Large
Eggs
Room Temperature
90
g
Pumpkin Puree
(3 oz)
Instructions
Preheat your oven to 180C (355F)
Mix all the dry ingreidnets together in a bowl
Using an electric mixer, mix the eggs and pumpkin puree together in a seperate bowl.
Slowly combine the dry ingredients with the wet, and place into a greased loaf tin. Cover with pumpkin seeds (OPTIONAL).
Cook in the oven for 45 minutes.
Need A Keto Shopping List?
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with free printable pdf and flavour pairings guide.
Nutrition Facts
Keto Pumpkin Bread - Psyllium Husk Keto Bread
Amount Per Serving (70 g)
Calories
188
Calories from Fat 126
% Daily Value*
Fat
14g
22%
Carbohydrates
9.5g
3%
Fiber 6.5g
27%
Protein
7.2g
14%
* Percent Daily Values are based on a 2000 calorie keto diet.
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free personalised macro calculator
Unsure Between Total Carbs and Net Carbs?
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how to calculate the difference between total and net carbs
Notes
Use partchment paper in the loaf baking tin if you want to get the loaf out easily.
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© Copyright FatForWeightLoss (Aaron Day). I'd love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.