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I have to tell you guys, I'm really proud of this keto treat! I had no idea if it was going to work but it was a huge success!

This is the perfect low-carb & keto recipe for fall. Simple orange & pumpkin spice flavored cake topped with creamy orange and pumpkin cheesecake layers.

The grain-free base is soft and moist, while the sugar-free cheese topping melts in your mouth. One loaf makes 10 to 12 servings depending on the size of each cut. Instead of a regular loaf you can make muffins instead. They are better for portion control and also freeze well.

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Why Use a Kitchen Scale for Low-Carb Baking?

For best results, use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product or brand or if you make you own ingredients (e.g. making almond flour by grinding almonds.

Why Use Water Bath to Make Cheesecake?

Using water batch helps keep the top of the cheesecake moist and will prevent it from cracking (not like the one I made as it cracked!). To do that, simply place a small baking dish or a ramekin filled with water in the oven. It will evaporate slowly while baking.

Why Use Cream of Tartar?

When combined with baking soda, cream of tartar acts as a leavening agent. Instead of cream of tartar and baking soda you can use 2 teaspoons of gluten-free baking powder. If you don't have cream of tartar, you can either use apple cider vinegar also use a teaspoon of gluten-free baking powder instead of cream of tartar and baking soda.

0 days, 1 hours, 0 minutes Hands-on 15 minutes Overall 1 hour 15 minutes Serving size 1 slice Allergy information for Low-Carb Pumpkin & Orange Cheese Bread ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 slice)

Net carbs 5.5 grams Protein 10 grams Fat 28.7 grams Calories 298 kcal Calories from carbs 7%, protein 13%, fat 80% Total carbs 8.1 grams Fiber 2.6 grams Sugars 4 grams Saturated fat 12.7 grams Sodium 228 mg ( 10 % RDA ) Magnesium 56 mg ( 14 % RDA ) Potassium 261 mg ( 13 % EMR )

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova