Keto Pumpkin Bread
A moist and flavorful low-carb pumpkin bread that’s perfect for a keto diet. Made with almond flour and pumpkin puree, this bread is spiced with cinnamon and nutmeg for a cozy fall treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup powdered erythritol
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup pumpkin puree (unsweetened)
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
In a separate medium bowl, beat the eggs. Add the pumpkin puree, almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, making sure there are no dry pockets of flour.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Slice into 8 pieces and serve.