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low carb pumpkin bread recipe

Keto Pumpkin Bread

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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 1 Loaf pan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 cup pumpkin puree
  • 1/4 cup unsweetened almond milk
  • 3 large eggs
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the loaf pan.
  • In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a separate bowl, combine pumpkin puree, almond milk, eggs, melted coconut oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50 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 it to a cooling rack.

Notes

Ensure all ingredients, especially the eggs and almond milk, are at room temperature before mixing to achieve a smoother batter. You can add sugar-free chocolate chips or nuts for added texture and flavor. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer preservation.
Tried this recipe?Let us know how it was!