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Thanksgiving Keto Pumpkin Bread

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  • ▢2 cups low carb baking blend (1 cup almond flour, 1 cup coconut flour)

  • ▢2-3 teaspoons pumpkin pie spice

  • ▢1 tablespoon baking powder

  • ▢1/2 teaspoon salt

  • ▢1 cup pumpkin puree 1/2 can

  • ▢4 large eggs

  • ▢1/2 cup cottage cheese mashed with a fork

  • ▢1/3 cup melted butter

  • ▢1/2 -1 cup low carb sweetener blend like Swerve or Stevia

  • ▢1 teaspoon vinegar white wine vinegar OR apple cider vinegar work best


  • ▢2 oz cream cheese

  • ▢powdered low carb sweetener to taste

  • ▢maple extract for the frosting to taste


  • Prep: Preheat oven to 360°F and line a 4×8 inch loaf pan.

  • Combine dry ingredients: Place baking blend, pumpkin spice, baking powder and salt in a medium mixing bowl and stir to combine well.

  • Make low carb pumpkin bread batter: Add the remaining ingredients to the bowl and stir until you get a thick, even batter.

  • Bake pumpkin bread: Evenly spread the batter in the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean. Tent with aluminum foil after 30 minutes if the bread is getting too dark.

  • Cool pumpkin bread: Cool the bread on a cooling rack in the pan for 10 minutes, then remove from the pan to cool completely. Combine frosting ingredients and frost the bread, if desired.

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