Keto Harvest Pumpkin Loaf
3.0g
Net Carbs
9.3g
Protein
14.3g
Fat
2.4g
Fiber
177
Calories
Cooking tip: Tender and fluffy, this keto pull apart loaf is based on melted cheese in the style of keto fathead dough. The key is to mix the dough very well in step 3 so all the ingredients are well incorporated before forming into balls. The balls will spread as they bake, so arranging them close together will ensure that they each have a fluffy center.
Ingredients:
- 1 3/4 cups (7 ounces) shredded whole milk mozzarella cheese
- 3 tablespoons (1 ½ ounces) cream cheese
- 3 tablespoons (46g) canned pumpkin
- 2 large eggs
- 6 tablespoons (45g) coconut flour
- 5 teaspoons (20g) brown style erythritol-stevia sweetener, divided
- 1/2 teaspoon baking powder
- 2 tablespoons (15g) roasted pumpkin seeds
- 1/4 teaspoon pumpkin pie spice blend
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground black pepper
- 2 tablespoons butter, melted
Directions:
- Preheat oven to 350°F.
- In a medium microwave safe bowl, microwave shredded cheese and cream cheese for 45 seconds. Stir and microwave for another 45 seconds, until fully melted and bubbling around the edges. Mix until well combined.
- To the melted cheese, add pumpkin and fold together until evenly distributed. Add eggs, coconut flour, 4 teaspoons brown style sweetener, and baking powder and with well-oiled or gloved hands kneed together until even in texture and very well combined.
- Portion dough into 16 even balls, about 26 grams each. Roll each portion to form a cohesive oval sphere, similar in shape to a rugby ball.
- Roughly chop pumpkin seeds and place in an even layer on a rimmed plate. In a small bowl, combine remaining 1 teaspoon sweetener, pumpkin pie spice, salt, chili powder and pepper. Sprinkle evenly over the pumpkin seeds.
- Dip one side of each dough ball in melted butter, then press butter side into the spice and pumpkin seed mixture to create a crust. Arrange dough balls, pumpkin seed side up, on a parchment covered baking sheet. You can arrange the balls in a ring or in a row to look like a shaft of wheat.
- Bake for 25-30 minutes, rotating for even browning if needed, until the tops begin to brown. Remove from oven and let cool for 5 minutes before serving. Two dough ball sections as described is one serving.
