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Keto Pumpkin Bread

Keto Pumpkin Bread Recipe

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine blanched almond flour
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup canned pumpkin puree
  • 4 large eggs
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract

Method
 

  1. Whisk pumpkin, eggs, butter, sweetener, and vanilla in a large bowl until smooth.
  2. Stir together almond flour, baking powder, spices, and salt in a separate bowl.
  3. Fold dry ingredients into wet mixture until no dry streaks remain; batter will be thick.
  4. Scrape into a greased 9x5-inch loaf pan, smooth the top, and bake at 350°F (175°C) for 55 to 60 minutes, until a toothpick comes out with moist crumbs.
  5. Cool in the pan 10 minutes, lift out, and cool completely on a rack. Slice with a serrated knife and serve.

Notes

Wrap the cooled loaf tightly for the best texture. Slices toasted from the fridge regain their soft crumb and get crisp edges. For muffins, fill 12 cups and bake 22 to 25 minutes.