Keto Pumpkin Bread Recipe
This Keto Pumpkin Bread is the perfect fall treat! With its rich pumpkin flavor and warm spices, it’s a low-carb, gluten-free delight that you can enjoy guilt-free. Whether for breakfast or as a snack, this bread will become your go-to recipe for the season!
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup erythritol or monk fruit sweetener
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter or coconut oil
Instructions
- Preheat oven to 350°F (175°C). Prepare loaf pan by greasing or lining with parchment paper.
- In a large bowl, combine almond flour, baking powder, cinnamon, nutmeg, and ginger.
- In another bowl, whisk eggs, pumpkin puree, sweetener, butter, and vanilla until smooth.
- Add the wet ingredients to the dry and mix gently until fully combined.
- Pour the batter into the loaf pan, smoothing the top with a spatula.
- Bake for 45-55 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.