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Keto Pumpkin Bread

A delightful keto-friendly pumpkin bread that embodies the flavors of fall, perfect for a cozy treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1/4 cup granulated sweetener Can use erythritol or another keto-friendly sweetener.
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon or pumpkin pie spice Use pumpkin pie spice for an extra festive flavor.
Wet Ingredients
  • 1 cup pumpkin puree Can use homemade or canned pumpkin puree.
  • 3 eggs eggs (or flax eggs) For vegan option, substitute with flax eggs.
Optional Add-Ins
  • 1 handful mini chocolate chips For a sweeter touch if desired.

Method
 

Preparation
  1. Grease a 9x5 loaf pan or line it with parchment paper.
  2. Preheat the oven to 325°F (165°C).
  3. In a large mixing bowl, stir together all dry ingredients until well combined.
  4. Add in the pumpkin puree and eggs, mixing until smooth.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake in the preheated oven for 60 minutes or until a toothpick comes out clean.
Cooling & Serving
  1. Allow the bread to cool completely before removing it from the pan.
  2. Slice and serve with butter or cream cheese.

Notes

This bread can be stored in an airtight container for up to five days. For longer storage, slice and freeze.