Description
Indulge in the rich, moist, and perfectly spiced flavor of this keto pumpkin bread. Made with wholesome low-carb ingredients, it’s a delicious and guilt-free treat that’s perfect for the autumn season.
Ingredients
– 2 cups almond flour
– 1/2 cup granulated erythritol or other low-carb sweetener
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup pumpkin puree
– 1/4 cup melted coconut oil or unsalted butter
– 1 teaspoon vanilla extract
Instructions
1. – Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
2. – In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
3. – In a separate bowl, beat the eggs. Then, stir in the pumpkin puree, melted coconut oil or butter, and vanilla extract.
4. – Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. – Transfer the batter to the prepared loaf pan and smooth the top.
6. – Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the keto pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
– For a richer flavor, add 1/2 cup chopped pecans or walnuts to the batter.
– Serve the keto pumpkin bread with a dollop of whipped cream or a sprinkle of powdered erythritol.
– Store leftovers in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 50
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American