Description
Keto Pumpkin Bread is a moist, flavorful low-carb loaf bursting with warm spices and rich pumpkin puree. This guilt-free treat is perfect for fall or anytime you want a comforting pumpkin-spiced snack that’s keto-friendly and sugar-free.
Ingredients
-
Almond flour
-
Coconut flour
-
Pumpkin puree (unsweetened)
-
Eggs
-
Granulated erythritol or preferred keto sweetener
-
Baking powder
-
Baking soda
-
Ground cinnamon
-
Ground nutmeg
-
Ground ginger
-
Salt
-
Vanilla extract
-
Unsweetened almond milk or heavy cream
- Butter (melted)
Instructions
-
Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
-
In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
-
In another bowl, beat eggs with sweetener, pumpkin puree, vanilla, melted butter, and almond milk until smooth.
-
Combine wet and dry ingredients, mixing until well incorporated without lumps.
-
Pour batter into prepared loaf pan, smooth the top.
-
Bake 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add chopped walnuts or pecans for crunch.Mix in sugar-free chocolate chips for sweetness.Use coconut milk instead of almond milk for a flavor twist.Drizzle with cream cheese glaze sweetened with keto-friendly sweetener for indulgence.
