Go Back
–+ servings

Protein Sparing Pumpkin Bread

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Bread, Dairy Free, Dessert, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 12
Calories 119

Ingredients
  

  • 12 large egg whites
  • 1/2 cup Wholesome Yum brown Allulose
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon Redmond Real salt
  • 1 cup vanilla egg white protein
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract or other extract

GLAZE:

  • 8 ounces cream cheese softened (or Kite Hill brand cream cheese–style spread for dairy-free)
  • ¼ cup unsweetened almond milk
  • 4 tablespoons Wholesome Yum powdered Allulose
  • 1 teaspoon maple extract or vanilla
  • Pinch Redmond Real salt

PSMF GLAZE (OPTION 2):

  • 1/2 cup Wholesome Yum powdered Allulose
  • 2-3 tablespoons unsweetened almond milk
  • 1 teaspoon maple extract or vanilla
  • Pinch Redmond Real salt

Instructions
 

  • Preheat the oven to 325 degrees F.
  • 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.
  • Turn the mixer to low and gently mix the egg white protein powder, vanilla extract and spices into the whites.
  • Grease a 9 inch Bundt pan with Avocado oil spray and fill with protein sparing pumpkin bread mixture.
  • 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.
  • Let completely cool before cutting or the bread will fall.
  • 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.
  • 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.
  • Drizzle the pumpkin bread with glaze if desired.
  • Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.

Notes

(With PSMF Glaze Option 2):
51 calories, 0.1g fat, 10g protein, 2g carbs, 1g fiber
P:E ratio 9.1

Nutrition

Calories: 119 | Fat: 6g | Protein: 11g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 1.6