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Keto Pumpkin Bread

Keto Pumpkin Bread

Keto Pumpkin Bread

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
large mixing bowls
2
whisk
3
spatula
4
loaf pan (9x5 inches)
5
measuring cups and spoons
6
oven
7
wire rack
8
toothpick or cake tester
9
knife or spatula

Ingredients

Dry Ingredients

  • 1
    2 cups almond flour
  • 2
    0.5 cup erythritol or your preferred sweetener
  • 3
    2 baking powder teaspoon
  • 4
    1 pumpkin spice teaspoon
  • 5
    0.5 ground cinnamon teaspoon
  • 6
    0.25 salt teaspoon

Wet Ingredients

  • 1
    1 pumpkin puree cup
  • 2
    0.5 melted coconut oil cup
  • 3
    4 large eggs
  • 4
    2 vanilla extract teaspoon

Optional Add-ins

  • 1
    0.5 chopped walnuts or pecans cup
  • 2
    0.25 sugar-free chocolate chips cup

Directions

1

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan (approximately 9x5 inches) thoroughly with coconut oil or cooking spray. If you don't have a loaf pan, a similarly sized baking dish will work but might alter baking time.

2

Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, erythritol (or other sweetener), baking powder, pumpkin spice, cinnamon, and salt. Ensure all dry ingredients are well combined. This prevents clumps and ensures even distribution of leavening agents.

3

Combine Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, melted coconut oil, eggs, and vanilla extract until the mixture is smooth and well combined. The melted coconut oil will solidify upon cooling, so make sure it's not too hot when mixing with the eggs to avoid cooking them.

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4

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. Be careful not to overmix, as this can lead to a dense loaf. If using, fold in nuts and sugar-free chocolate chips.

5

Pour Batter into Pan

Pour the batter into the prepared loaf pan, spreading it evenly with the spatula. This will help ensure consistent baking.

6

Bake the Bread

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown. If the top browns too quickly, loosely cover it with foil to prevent burning. Be cautious of hot surfaces; always use oven mitts or potholders.

7

Cool in Pan

Remove the loaf pan from the oven and place it on a wire rack to cool for at least 10-15 minutes. This will allow the bread to firm up a bit and make it easier to remove from the pan. Do not attempt to remove it too early or it may crumble.

8

Cool Completely and Serve

Carefully run a knife or spatula around the edges of the pan to loosen the bread, and then invert it onto the wire rack. Let the bread cool completely before slicing and serving. This prevents it from crumbling while slicing. This step ensures a clean, professional-looking slice.

Recipe Tips

  • For a richer flavor, use a blend of pumpkin spice and a touch of nutmeg or cloves.
  • Store the baked loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • To prevent the bread from sticking, you can also line the loaf pan with parchment paper, leaving an overhang on the sides to help lift the baked bread out easily.
  • The erythritol can be substituted with other keto-friendly sweeteners like monk fruit or stevia; adjust the amount to your taste preference.
  • For a more intense pumpkin flavor, use a good quality organic pumpkin puree, or roast and puree your own.
  • When melting coconut oil, be careful not to overheat it. Gentle heat on the stovetop or in the microwave is best.
  • Ensure all ingredients are fresh and within their expiration date to get the best results.
  • Always use caution when handling hot pans and be sure to use oven mitts or potholders.
  • Before slicing, allow the loaf to cool completely to avoid it crumbling. If you have a serrated bread knife, this works best for slicing.

Nutrition Facts (per serving)

Calories

180 kcal

Carbs

8g

Protein

6g

Fat

15g

Fiber

5g

Sugar

2g

Sat. Fat

10g

Sodium

200mg

Trans Fat

0g

Cholesterol

80mg

Potassium

150mg

Vitamin A

20%

Vitamin C

5%

Calcium

50%

Iron

2%

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