Perfect Pumpkin Bread Keto Recipe

This perfect pumpkin keto bread recipe will be a home run at any holiday table. I always add MCT oil, collagen peptides, protein powder, and flax or chia seeds to recipes where appropriate. These are all optional.

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Perfect Pumpkin Keto Bread Recipe

INGREDIENTS

• 1 tsp Vanilla Extract I use Madagascar Vanilla
• 4 tsp pumpkin pie spice
• 1/2 cup Refined Coconut Oil
• 2 tbsp Butter
• 1/2 tsp pink himalayan salt
• 1 tsp Baking Powder
• 1 dash pink himalayan salt
• 1 scoop Quest Protein Powder Vanilla Milkshake 
• Optional1 stick or scoop Vital Proteins Collagen Stick
• Optional3/4 cup Coconut Flour
• 1/4 cup flaxseed meal Optional2 tbsp MCT Oil 
• Optional
• Icing
• 4 tbsp Lakanto Powdered MonkFruit Sweetener
• 1 tsp Butter
• 1 tbsp Heavy Whipping Cream

Directions

1. Preheat oven to 350 degrees
2. Melt the butter and Coconut Oil
3. Beat the butter, coconut oil, MCT oil, eggs, and vanilla
4. Add in all other ingredients
5. Blend with a Mixer. Consistency will be thick.
6. Add mixture to a silicone bread pan
7. Bake for 90 minutes, covering with foil at the mid-point (30-45 minutes).
8. Let cool completely before adding icing
9. Mix the butter, Monkfruit and Whipping Cream and drizzle on top of cooled bread.