Print
Description
Enjoy a moist and delicious keto pumpkin bread, perfect for a healthy fall treat. This easy recipe uses almond flour and sugar substitutes for a low-carb, gluten-free delight.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or other keto-friendly sweetener)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil (or unsalted butter)
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, melted coconut oil, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.
- Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg