Description
Indulge in this moist, tender keto pumpkin bread that perfectly captures the flavors of autumn. By using almond flour and a granulated sugar substitute, this recipe provides a comforting, low-carb experience that is perfect for busy mornings or cozy weekend snacks. It delivers a beautiful golden crust and a perfect slice every time, ensuring you never have to sacrifice flavor to stay on track with your health goals.
Ingredients
2 cups blanched almond flour
1.5 cups pure pumpkin puree
1.5 cups granulated erythritol
2 large eggs
0.5 cup vegetable oil (or melted butter)
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt.
In a separate bowl, combine the pumpkin puree, granulated erythritol, eggs, and vegetable oil until smooth.
Pour the wet ingredients into the dry ingredients and mix until well incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is not pumpkin pie filling. Room temperature eggs help the batter mix more evenly. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg