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.
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Breakfast, Brunch
Keyword: Fall recipes, Gluten-free pumpkin bread, Healthy bread
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.
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.