Keto pumpkin bread
Fluffy and moist, this gluten-free, low carb keto pumpkin bread is a flavorful fall treat that's full of healthy fats, proteins, and fragrant spices. Bake it and fill your home with all the fragrances that represent the fall season.
Servings: 14 slices
Calories: 139kcal
Equipment
- 9”x 5” (25cm x 11cm) loaf pan
Ingredients
- 2 cup 200g almond flour
- ½ teaspoon xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon clove
- ⅛ teaspoon nutmeg
- 4 large eggs at room temperature
- ½ teaspoon salt
- ½ cup 100g granulated sweetener
- ½ teaspoon vanilla extract optional
- 4 tablespoon 60g butter melted
- ¾ cup 90g 100% pumpkin puree at room temperature
Instructions
- Preheat the oven to 350F (175C). Line a 9”x 5” (25cm x 11cm) loaf pan with parchment paper.
- In a large mixing bowl, combine the first 7 ingredients. Set aside.
- In another mixing bowl, beat the eggs with salt and sweetener for 10 minutes using a hand mixer until tripled in size and pale yellow.
- Add the dry mixture to the wet and fold using a rubber spatula until no dry ingredients are visible.
- Add the butter and pumpkin puree into a bowl and mix until combined. Then, add to the batter and fold.
- Pour the batter into the prepared loaf pan and bake for 40-45 mins (cover loosely with a piece of foil if browns too fast) or until the toothpick comes out clean when inserted in the center of the loaf.
- Remove from the oven and let the loaf cool down for 10-15 minutes in the loaf pan. Then transfer onto a cooling rack until cooled down completely.
Video
Notes
NET CARBS: 2g
You can replace almond flour with hazelnut flour.
Replace butter with ghee or coconut oil if you want to make this bread paleo.
Store at room temperature for up to 5 days.
Refrigerate for up to 7 days.
Freeze for up to 2 months.
Nutrition
Serving: 1slice | Calories: 139kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg