Protein Sparing Pumpkin Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  3. Turn the mixer to low and gently mix the egg white protein powder, vanilla extract and spices into the whites.
  4. Grease a 9 inch Bundt pan with Avocado oil spray and fill with protein sparing pumpkin bread mixture.
  5. Bake for 30 minutes or until golden brown. Turn oven off and leave in the oven for 15 minutes to avoid the pumpkin bread from falling.
  6. Let completely cool before cutting or the bread will fall.
  7. Meanwhile make the glaze: Place the ingredients into a small food processor or blender and puree until smooth. Taste and adjust sweetness to your liking. Add more almond milk if you prefer a thinner glaze.
  8. OPTION 2: Place the ingredients into asmall food processor or blender and puree until smooth. Taste and adjust sweetness to your liking. Add more almond milk if you prefer a thinner glaze; add more sweetener if you prefer a thicker glaze.
  9. Drizzle the pumpkin bread with glaze if desired.
  10. Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.
Notes
Nutritional Information:
119 calories, 6g fat, 11g protein, 2g carbs, 1g fiber
P:E ratio 1.6

(Option 2):
51 calories, 0.1g fat, 10g protein, 2g carbs, 1g fiber
P:E ratio 9.1
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/protein-sparing-pumpkin-bread/