Keto Pumpkin Bread
A moist and flavorful keto-friendly pumpkin bread made with almond flour and warm spices, perfect for a low-carb fall treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3 large eggs
1/2 cup pumpkin puree (unsweetened)
1/3 cup erythritol sweetener
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/4 cup unsweetened almond milk
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 almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a separate medium bowl, beat the eggs. Add pumpkin puree, erythritol, melted coconut oil, vanilla extract, and almond milk. Mix well until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow the bread to cool in the pan for 15 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.