Keto Pumpkin Bread
This delicious keto pumpkin bread is a low-carb treat perfect for fall or anytime you crave something sweet. It is moist, flavorful, and easy to make, making it a great addition to your keto diet.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 9x5 inch loaf pan
- 1 baking parchment optional
- 1 oven
Ingredients
- 1 ¾ cups almond flour
- ½ cup pumpkin puree
- ½ cup erythritol or preferred sweetener
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
- ¼ cup melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan with non-stick spray or line it with baking parchment for easy removal.
- In a mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger. Whisk well to combine the dry ingredients.
- In another bowl, whisk together the pumpkin puree, eggs, vanilla extract, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined. Do not overmix.
- Transfer the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.
Notes
You can add nuts or sugar-free chocolate chips to the batter for extra flavor and texture.
Store any leftovers in an airtight container in the refrigerator for up to one week.
This bread can also be frozen. Wrap it tightly and store it in the freezer for up to 3 months.