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5 from 2 votes

Keto Brown Butter Pumpkin Bread

Prep Time 15 minutes
Cook Time 44 minutes
Servings 10 slices
Calories 128kcal
Author Brenda Bennett/Sugar Free Mom

Ingredients

Instructions

  •  Preheat the oven to 350 degrees F.
  • Cut the butter into pieces and heat a light colored skillet over medium heat. As it melts, stir constantly. It will bubble and foam, keep stirring and it will start to brown.  
  • When it's a shade lighter than you think it should be, take it off the heat so it doesn't burn.
  • Pour this into a stand mixer with the pumpkin, coconut, flax, baking powder, salt, xanthan gum and Swerve. Mix until combined.
  • Add the almond milk to the pan you used for browning the butter.Scrape the bottom of the pan with a spoon as the milk is warming through from the hot pan.
  • Heat the milk for 1-2 minutes then pour into the stand mixer. Add in the pumpkin spice, pumpkin stevia, vanilla and maple extract.
  • Mix these ingredients on low speed, until smooth and combined.
  • Once combined well, add in 1 egg at a time. Stir in chocolate chips if desired.
  • Once combined pour the batter into a parchment lined 8 by 4 loaf pan.
  • Bake 40-45 minutes or until a toothpick in center comes out clean.
  • Allow to cool 15 minutes before removing to a wire rack.
  • Slice, toast and enjoy with butter!
  • Store wrapped in foil in the refrigerator up to 7 days or freeze up to a month.

Notes

Net Carbs 3g (does not include optional chocolate chips)
This recipe was originally shared as a bonus recipe only for those who pre-ordered my cookbook last October 2019. 

Nutrition

Serving: 1slice | Calories: 128kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 159mg | Potassium: 177mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2167IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg