I just finished Dr. Gabrielle Lyon's book Forever Strong, which stresses the importance of getting enough quality protein to maintain healthy muscle and even gain muscle mass. Eating enough quality protein is especially important as we age.

A protein-forward diet can not only help with muscle, but it can balance blood sugar, increase energy, improve mental clarity, and positively affect sleep.

I enjoy lots of meat, fish, and eggs but sometimes I prefer getting my protein in the form of something that tastes like a decadent treat.

Enter this Keto Pumpkin Spice Protein Bread recipe. It mixes up quickly and smells like gingerbread while baking. It's not overly sweet like a traditional pumpkin bread made with lots of sugar and flour, and it packs lots of protein into a delicious mini loaf.

I usually bake the Keto Pumpkin Spice Protein Bread in 1-cup Souper Cubes. You can make one traditional-size loaf, use mini loaf pans, or even muffin tins. Be sure to grease the pans well.

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I have a delicate tummy so I use Truvia which is a stevia/erythritol blend. Feel free to substitute your favorite low-carb sweetener.

Nutritional Information for Keto Pumpkin Spice Protein Bread

The nutritional information will vary based on the brand of Greek yogurt you use, the sweetener, and the serving size.

I most often make 6 mini loaves and use Truvia, and 2% Fage Greek yogurt.

One-sixth of the recipe yields: 175 calories, 6 grams net carbs (9 grams carbs - 3 grams fiber), 16 grams of protein, and 10 grams of fat.

These loaves freeze well. I eat an entire mini loaf for a hearty, protein-packed snack. I generally slice the mini loaf and top it with butter, but it pairs well with softened cream cheese for a healthy treat!

pumpkin spice bread, pumpkin gingerbread, protein bread, pumpkin protein bread

snack, dessert

Yield: 6

Author: The Keto Minimalist

Keto Pumpkin Spice Protein Bread | Low-Carb

Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min

These tasty loaves freeze well and make a delicious protein-packed snack.

Ingredients

¾ cup canned pumpkin
1 cup plain Greek Yogurt (I use Fage 2%)
1 cup liquid egg whites
1 cup almond flour (I use Bob's Red Mill brand)
¼ cup egg white protein powder (I use XPRS Nutra brand and purchase it on Amazon)
1/4 cup granulated sweetener, such as erythritol or stevia (I use Truvia)
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees and grease 1 loaf pan (or use mini loaf pans, Souper Cubes 1-cup containers, or muffin tins).
In a large mixing bowl, whisk together pumpkin puree, liquid egg whites, and Greek yogurt.
In a separate mixing bowl combine dry ingredients: almond flour, sweetener, ginger, allspice, cinnamon, cloves, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients and mix until well combined.
Pour batter into prepared loaf pans, filling each about 3/4 full.
Bake for 30-35 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
Let cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack.

Nutrition Facts

Calories

175

Fat

10 g

Carbs

9 g

Fiber

3 g

Net carbs

6 g

Protein

16 g

Nutrition information is based on 6 mini loaves and is calculated by MyFitnessPal. Your nutrition facts may vary based on the serving size, sweetener, almond flour, and type of Greek yogurt chosen.