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So far, I have 2 older videos here on Keto Pumpkin Pie Spice Bread but they are eggless versions using almond flour and coconut & flaxseed. As I received requests for a non-eggless version of this bread, I decided to make one using coconut flaxseed and I have shown you 2 versions here i.e. loaf bread and buns. They are super easy to make and are soft and so flavorful. I have added much more pumpkin pie spice as I love a nice strong flavor but you can reduce the amount if you prefer a milder flavor. These keto pumpkin pie spice bread or loaf can be enjoyed straight or spread with butter. The unsweetened dried cranberries adds a nice touch of natural sweetness and the walnuts adds some crunch. But these are optional so it’s totally up to you. Overall, the bread is mildly sweet only.
As always, please measure the ingredients for accuracy as not all cups and spoons are the same everywhere.
The recipe can be viewed and printed at this link ;
[ Total Servings = 18 ]
Per serving ;
Total Carb = 7.6 g
Dietary Fiber = 3.7 g
Net Carb = 4 g
Calories = 80
Total Fat = 4.4 g
Protein = 3.5 g
Coconut Flour = 90 g / 3/4 cup
Golden Flax Seed (Finely Ground) = 90 g / 3/4 cups
Psyllium Husks (Ground until half its original volume) = 18 g / 2 tbsp OR ;
Pre Ground Psyllium Powder = 4 g / 1 tsp
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Erythritol = 100 g / 1/2 cup (You can use any other keto friendly sweetener too)
Salt = 1/2 to 1 tsp
Ground Cinnamon = 8 g / 1 tbsp
Unsweetened Dried Cranberries = 65 g / 1/2 cup (Optional)
Chopped Walnuts = 70 g / 2/3 cup (Optional)
Egg whites = 8 large (304 g) or 4 large whole eggs
(Note : The protein from egg whites helps with the rise of the dough while fats from egg yolks hinders the rise. Hence, it is highly recommended to use egg whites)
Apple Cider Vinegar = 43 ml / 3 tbsp
Pumpkin Pie Spice Extract = 60 ml / 4 tbsp (Note: You can also use the powder form in which case the amount can be from 2 to 4 tbsp and you can add the powder to the dry ingredients)
Hot or boiling water = 240 ml / 1 cup
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients (except the cranberries and walnuts) and mix until well combined and no lumps. Then add the cranberries and walnuts and mix to combine.
3. Add all the wet ingredients and mix until a soft dough is formed.
4. Pour dough into a 9×5″ greased loaf pan lined with parchment paper. Do not spread and flatten evenly in the whole pan. Instead, place the dough in the middle of pan and make the top as round as possible as this will encourage the dough to rise better and look more like a loaf.
5. Top with any choice of seeds or nuts (optional).
6. Bake at the lowest rack for 1 hour then let it rest in the pan on table top for 30 mins. After that, let it cool completely on a wire rack before slicing.
7. For buns, divide the dough into 90 g portions and shape them into balls. This recipe makes about 11 to 12 buns.
8. Bake for 30 to 40 mins. They are done when they feel light to the touch.
9. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to refrigerate earlier up to 1 week or freeze for months.
Second track of music : Kitty Jazz
Music credit to : Ultimate Tracks
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