Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

Links to purchase other products via Amazon;
Almond flour ([ Ссылка ])

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This pumpkin spice bread is soft, flavorful and delicious. You can eat it straight or toast with butter. Even after refrigerating, you could just take it out and eat without toasting as it is still soft and nice. This is vouched by family members who are carb eaters. They actually love this bread and its texture.

I use a mix of Libby's pure pumpkin puree and Mc Cormick's pumpkin spice extract (not advertising). I prefer to use the extract as I like the bread to have a bright color. Pumpkin spice powder will usually make the bread darker but if you prefer that, by all means please use it and the ratio is 1:1. As I love a strong aroma, I added quite a lot of the pumpkin spice extract and the whole house smells heavenly during the baking process.

Vegan dough is normally quite dry as eggs does provide some moisture. Hence, you need to knead the dough with your hands for 1 to 2 mins to ensure the ingredients are well incorporated. Baking time is about 60 to 80 mins until a wooden skewer comes out clean. Also, the top of the bread should be hard and crusty. If it feels soft, then it's likely to have problem. Once the bread is done, as an option, you can remove from pan and let it sit on a sheet pan and leave in the oven with the heat turned off for about 20 to 30 mins. This helps to dry the inside of the bread.

Most of the time when the bread fails, it is due to the psyllium husk. I have experienced this many times and after many experiments, I discovered the right amount of psyllium husk powder and water to ensure greater success. That is why I have written an extensive explanation about the role of psyllium husk and how to use it effectively. Please see the description box of the video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD. You will also learn about the role of other ingredients in Keto Bread that uses psyllium husk powder. Of course, the other important thing is to grind the psyllium husk into powder using a blender or coffee bean grinder until half its original volume otherwise, it would not work, and you will end up with a hollow top and dense bottom.

NUTRITION FACTS
Total servings ='16
Per serving:
Net Carb = 4 g
Calories = 151
Total Fat = 12 g
Protein = 4.7 g


DRY INGREDIENTS
Almond flour - 2 1/2 cups / 300 g
Coconut flour - 1/2 cup / 60 g
Flaxseed meal - 1/3 cup / 40 g
Whole Psyllium husk - 1/3 cup + 2 tbsp / 40 g (Ground until half its original volume then weigh it)
Baking powder - 1 tbsp. / 14 g
Baking soda - 2 tsp / 9 g
Salt - 1 1/2 tsp
Sweetener - to taste (use any low carb natural sweetener of choice)

WET INGREDIENTS
Olive oil - 2 tbsp / 30 ml
Apple cider vinegar - 2 tsp / 10 ml
Pumpkin puree - 230 g
Pumpkin spice extract - 3 tbsp
Boiling water - 1 cup + 2 tsp / 250 ml

DIRECTIONS
1. Pre heat oven to 350F or 180C.
2. Mix all dry ingredients in a bowl with a spatula until well combined.
3. Add all wet ingredients and mix until it becomes a dough.
4. Knead the dough with hands for 1 to 2 minutes. Then shape the dough into a loaf with round top. Do not press down or flatten the top as this will make the bread denser with tight crumb. The round top will help to make the bread softer and less dense with holes in the crumb.
5. Top the dough with pumpkin seeds and press down lightly to ensure they stick to the dough.
6. Place dough in an 8" x 4" loaf pan with parchment paper. Bake at the lowest rack at 350F or 180C for about 60 to 80 minutes or until a wooden skewer comes out clean.
7. As an option, you can remove the loaf from pan and place on sheet pan and leave in the oven with heat turned off for about 20 to 30 mins. This will help to dry the inside of the bread.
8. Let it cool completely on a rack then slice thinly.
9. Wrap leftovers in parchment paper to prevent moisture before refrigerating.

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