Keto Pumpkin Bread

My recipe for keto pumpkin bread is truly a keeper- a moist and tender loaf that is topped with pumpkin seeds and take minutes to prep!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings Slices

Calories 153kcal

Author Arman Liew

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 180C/350F. Line a loaf pan with parchment paper and set aside.
In a small mixing bowl, combine your 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.
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

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