Keto Pumpkin Bread
This keto pumpkin bread recipe is super moist, tender, and uses simple keto staples. It’s perfect for a wholesome dessert, snack, or breakfast.
Servings 12 servings
Calories 153kcal
Ingredients
- 2 1/4 cups almond flour
- 1/2 cup allulose
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 cup Pumpkin puree
- 4 large eggs
- 1/3 cup + 1 tablespoon butter melted
- 1 tablespoon pumpkin seeds optional
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
- Sweetness: This loaf isn't super sweet, so feel free to double the amount of allulose.
- Leftovers: Keep in the refrigerator, covered, for up to two weeks. You can also freeze slices for up to 6 months. I often freeze a whole loaf, too.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Sodium: 125mg | Potassium: 105mg | Fiber: 5g | Vitamin A: 6422IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg | NET CARBS: 2g