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–+ servings
Keto Pumpkin Bread

Keto Pumpkin Bread

This Keto Pumpkin Bread is super moist and tender, perfect for a wholesome dessert, snack, or breakfast.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 153 kcal

Equipment

  • loaf pan
  • Mixing Bowls
  • whisk
  • parchment paper

Ingredients
  

Dry Ingredients

  • 2 ¼ cups almond flour
  • ½ cup allulose can be doubled for sweetness
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice

Wet Ingredients

  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup butter melted
  • 1 tablespoon pumpkin seeds optional

Instructions
 

Baking Instructions

  • Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper and set aside.
  • In a small mixing bowl, combine the almond flour, allulose, baking powder, and pumpkin pie spice and mix well.
  • In a separate bowl, whisk together your pumpkin puree, melted butter and eggs. Combine your wet and dry ingredients and mix until combined.
  • Transfer your batter into the lined pan and sprinkle with pumpkin seeds. Bake for 40-45 minutes, covering the top of the loaf pan halfway through with parchment paper, to avoid the tops over-browning.
  • Remove from the oven and allow to cool in the pan completely, before slicing.

Notes

Keep in the refrigerator, covered, for up to two weeks. You can also freeze slices for up to 6 months. Often freeze a whole loaf, too.

Nutrition

Serving: 1sliceCalories: 153kcalCarbohydrates: 7gProtein: 7gFat: 12gSodium: 125mgPotassium: 105mgFiber: 5gVitamin A: 6422IUVitamin C: 2mgCalcium: 65mgIron: 2mg
Keyword bread, dessert, Keto Pumpkin Bread, low carb, pumpkin, snack
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