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–+ servings

Keto Pumpkin Bread

This low carb and keto friendly pumpkin bread is perfectly spiced, moist, and ideal for fall. A cozy treat you will want to make on repeat.
Keto Pumpkin Bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 161 kcal
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Ingredients
  

  • 2 cups Almond Flour
  • 1/2 cup Granulated Erythritol
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Canned Pumpkin Puree (not pie filling)
  • 3 Large Eggs
  • 1/4 cup Butter, melted
  • 1 tsp Vanilla Extract

Equipment

  • loaf pan

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper and grease lightly.
  • In a large bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until completely smooth.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, smooth batter forms with no streaks of flour remaining.
  • Transfer the batter to the prepared loaf pan and smooth the top evenly.
  • Bake for 45 to 55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean. If the top starts browning too fast, tent with foil after 30 minutes.
  • Cool in the pan for 15 minutes, then carefully lift out using the parchment and cool completely on a wire rack before slicing. The bread slices best once fully cooled.

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 3gProtein: 5gFat: 14g
Keyword keto pumpkin bread, low carb, pumpkin bread, sugar free
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