Keto Pumpkin Bread

This keto pumpkin bread is a low carb and grain free twist on classic pumpkin bread! Super moist and with a light crumb, it's a delicious keto sweet bread made in one bowl!

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings Slices

Calories 153kcal

Author Arman

Ingredients

2 1/4 cups almond flour
1 tsp baking soda
1 tbsp pumpkin pie spice
2 cups Pumpkin puree
1/4 cup sugar free maple syrup can use traditional maple syrup
3 large eggs
1 tsp vanilla extract
1/4 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix well. In a separate bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract. Combine your wet and dry ingredients. Fold through your chocolate chips.
Transfer your batter into the lined pan. 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

TO STORE: As this pumpkin bread is super moist, it should always be stored in the refrigerator. Be sure that it is completely covered, and will keep fresh for up to 2 weeks.

TO FREEZE: Place slices of pumpkin bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator.

Nutrition