Keto Pumpkin Swirl Bread (Edit recipe)

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Blender recipe! It is deliciously moist and soft! This keto pumpkin swirl bread might just be your new favourite fall recipe!

20 minutes

55 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	177
Fat:	14 g
Carbohydrates:	5 g
Protein:	9 g
Cholesterol:	50 g
Sodium:	262 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

Serves: 10

Ingredients

150 grams Pumpkin Purée, organic
130 grams Unsalted Butter
130 grams Full Fat Cream Cheese
100 grams Allulose, powdered, divided
60 grams Brown Swerve (sugar substitute)
45 grams ground Lupin Bean
45 grams Almond Flour, sifted
35 grams Unflavored Whey Protein
4 whole Eggs, large
1 whole Egg Yolk, large
2 Tbsp Water
1 Tbsp Pumpkin Pie Spice, to taste
1 Tbsp ground Psyllium husk, Now brand
1 Tbsp Gum Arabic (Acacia Gum)
4 tsp Pure Vanilla Extract, divided
1 tsp Unflavored Gelatin
1 tsp Baking Powder, double acting
0.25 tsp Baking Soda, aluminum free
0.5 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 310°F. Grease an aluminum loaf pan with butter (7.75 x 3.75 x 2.5 inch or similar), and line with parchment paper.
To a blender, add in 150g pumpkin puree, 130g butter, 4 whole eggs, 3 tsp vanilla extract, 60g powdered allulose, and 60g brown sugar substitute. Blend well.
To a small bowl, add 2 Tbsp of water. Sprinkle on 1 tsp of gelatin powder to bloom for 5 minutes.
To a large bowl, add in the ingredients for the cream cheese mixture: 130g cream cheese, 40g powdered allulose, 1 egg yolk, and the bloomed gelatin. Mix the ingredients with an handheld electric mixer and set aside for 10 minutes to thicken.
Meanwhile, sift the rest of the dry ingredients to a large mixing bowl using a sieve: 45g lupin flour, 45g almond flour, 35g unflavoured whey protein, 1 Tbsp pumpkin pie spice, 1 Tbsp ground psyllium husk, 1 Tbsp gum arabic powder, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp sea salt. Discard any bits left behind.
To the dry ingredients, add in the pumpkin mixture from the blender. Mix to combine with a spatula.
Transfer the batter and cream cheese mixture to the pan by layering. Pour 1/3 of the batter into the prepared pan followed by a layer of cream cheese. Repeat with remaining batter, alternating with the cream cheese mixture. There should be 3 layers of each. Use a knife to draw through the batter to make a marbled pattern.
Bake for 45-50 minutes and then turn off the oven. Allow to rest inside the oven for 10 minutes before transferring it onto a wire rack to cool.