Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. When I first created this keto pumpkin bread recipe, I was determined to use the entire can of pumpkin puree, saving me (and you!) Pour batter into your prepared 8"X8" pan. Whisk to combine. I seriously LOVE coming up with new recipes to keep your muffin game strong, like my paleo lemon poppyseed muffins and my healthy oat bran muffins. Please read the disclaimers in our. Still, I consider this almond flour keto pumpkin cake as a legitimate breakfast or snack cake. The slices look even and gorgeous. Kosher salt: If using fine salt, use just a pinch. Ingredients in Low-Carb Pumpkin Mug Cake . I use stevia glycerite. Maintain a healthy balance of protein and fats. Here are the basic steps: Mix. Nutrition info is approximate and may contain errors, so you should independently verify it. Preheat your oven to 350°F. … In a large mixing bowl, whisk together almond flour, coconut, sweetener, cinnamon, baking powder, nutmeg, ginger, cloves, and salt. Add to flour mixture. You can use almond flour as perfect compliment to gluten free baking as well. The cake comes out wonderfully fluffy and moist, with a beautifully textured top. Is this something that I look forward to eating more of the next day? Use a rubber spatula to transfer the batter to the greased pie plate. I use blanched finely ground flour. Whisk the ingredients together. Slowly add the dry ingredients to the wet ingredients. Doubling the recipe has the added advantage of using up an entire can of pumpkin, instead of just 1 cup. Incredibly flavorful keto pumpkin bread is perfect for breakfast or as a tasty snack. It is calculated using the recipe calculator and the carb count excludes sugar alcohols. I use blanched finely ground flour in this recipe and don’t recommend using a coarse almond meal. If you do, check the batter, and if it seems too dry, you could try adding 2 extra tablespoons of pumpkin puree. Cool it for about 30 minutes before slicing. My kids eat lower carb than most, and mostly paleo. I don’t think baking time will be significantly affected, but it’s best to start checking after 30 minutes, just in case. Baking soda:  If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Then mix in the kosher salt and the baking soda. Stir together, making sure to get all the lumps out. Want the new recipes in your inbox? I like this keto pumpkin cake so much, that I often double the recipe and make two of them. See the Recipe . A stale spice can easily ruin a dish. I like this sweetener because it doesn’t have the bitter aftertaste that other stevia products have. It’s one of my favorite breakfasts this time of year, so sometimes I bake two loaves, slice them and freeze the slices – it freezes beautifully, which is another big plus. Cool the cake in the pan on a cooling rack for 30 minutes before slicing and serving. Add in the coconut oil, cream cheese, pumpkin puree and vanilla extract and beat until well combined. I like to use an almond flour with a super-fine texture made from blanched almonds. And if you’d like to try another keto bread recipe, I highly recommend this very flavorful keto zucchini bread. Transfer to a greased 9-inch pie plate. I keep one in the fridge, slice the second one and freeze the slices in freezer bags. Pure creamy pumpkin cheesecake goodness. Subscribe! If using a granulated sweetenr instead of stevia, you might need to add 2 tablespoons of water to the mixture. Sometimes I go all out and top it with homemade chocolate spread. Whisk until well blended. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. She graciously allowed me to post them here. You simply mix everything in one bowl. The great thing about this pumpkin … After it’s completely cool and sliced, you can store the slices in an airtight container in the fridge for up to 5 days. Add the pumpkin puree, butter, stevia, vanilla and kosher … You can use a standard 9 X 5 inches loaf pan, but then your bread won’t be as tall. It is rustic, fragrant, and very flavorful. Stir all dry ingredients together with a spoon. You can also toast slices in the toaster oven and spread them with butter. I typically publish a new recipe once or twice per week. It’s really good all on its own, and that’s how I usually serve it. Using a rubber spatula, transfer the batter to the prepared pan. Lightly spray the lined pan with oil. … Canned pumpkin: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling. If you know me at all, you know that if you want healthy and tasty muffin recipes, I’m your girl. The 21 Best Almond Flour Recipes The Best Keto Bread You can put them in a food storage container with a lid or place them … In a medium mixing bowl, whisk together eggs, pumpkin puree, melted butter (or coconut oil), and vanilla. Now you know it’s good! Add a little fall flavor back to your life with these Keto Pumpkin Pancakes that are made with almond flour … Using a spoon stir everything together. Scroll down to the recipe card for the detailed instructions. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. I find that they are more satiating than baked goods. Since 1 can of pumpkin puree has about 1 3/4 cups of pumpkin (not two cups), I slightly reduce the amount of almond flour I use when doubling this recipe and use just 15 oz instead of 16 oz. With a rubber spatula, mix in the almond flour until well combined and smooth, then mix in the pumpkin pie spice and the baking soda. To thaw, warm them gently in the microwave on 50% power. ... Find low carb substitutions for your current favorite recipes. Add water. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Canned pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling. Waiting for it to cool!). Slice it into 10 slices and serve. In a bowl mix together the almond flour, ground cinnamon and baking powder and set aside. It’s really easy to make a delicious keto mug cake. If you want a crust, use the … You can probably replace the stevia with 1/2 cup of a granulated sweetener. Sweetener: I use stevia glycerite, which pretty much eliminates the bitter aftertaste typical to other stevia products. We’re totally skipping the crust in this recipe – we COULD totally do an almond flour crust, but I prefer these without. Almond flour: An excellent flour substitute that bakes exceptionally well. I typically publish a new recipe once or twice per week. Cool the bread for 30 minutes on the cooling rack. There’s a difference. 35 Mins . My kids love it in their lunchboxes! There are two easy ways to store your Almond Flour Pumpkin Muffins. Subscribe! In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Keto Macaroons It’s just the start of pumpkin season so let’s begin with an easy keto recipe… Add in the almond flour mixture and mix to combine. Please verify that a recipe fits your needs before using it. You’ll only need a few simple ingredients to make this tasty cake. Kalei Lynn says, “The cake turned out perfect! And Lyn, who posted this beautiful photo of her creation (dotted with nuts, it seems! Cinnamon: Make sure it’s fresh. 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