Description
This keto pumpkin bread is moist, fluffy, and packed with fall flavors—perfect for a low-carb treat with a cozy touch.
Ingredients
Scale
- 2 cups almond flour (200g)
- 1/4 cup granulated sweetener (e.g., Lakanto)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon or pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs (or flax eggs)
- Optional: a handful of mini chocolate chips
Instructions
- Preheat your oven to 175°C (350°F). Grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine almond flour, sweetener, baking powder, salt, and spice.
- Add the pumpkin puree and eggs (or flax eggs), and mix until a smooth batter forms.
- Fold in chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely in the pan before slicing.
Notes
Store in the refrigerator for up to 5 days, or freeze slices for a quick keto snack.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: keto, pumpkin bread, low carb, gluten free