Keto Pumpkin Bread
This Keto Pumpkin Bread is soft, fluffy and full of cozy fall spices and delicious pumpkin puree. It's so easy to make in just one bowl and is the perfect low carb breakfast or afternoon snack! Gluten free, grain free and paleo friendly.
Ingredients
- 3 large eggs , room temperature
- 1 cup canned pumpkin or pure pumpkin puree - NOT pumpkin pie filling
- 1/3 cup drippy almond butter , fresh drippy nut butter works best, be sure not to use the dried part near the bottom of the jar - can also sub with any other drippy nut or seed butter
- 1/4 cup coconut oil , melted and cooled
- 1/4 cup almond milk
- 2/3 cup golden monk fruit sweetener OR sub with coconut sugar for paleo
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 1 tablespoon coconut flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
OPTIONAL ADD-INS
- 1/3 cup dairy-free sugar free chocolate chips , (we used Lily's) plus more for topping if desired
- 1 1/2 Tablespoon chopped pecans
Instructions
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PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF. Grease a 8"x 4" loaf pan, and line with parchment paper.
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MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
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ADD THE DRY INGREDIENTS: Stir in the almond flour, coconut flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips and nuts, if using.
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TRANSFER BATTER TO PAN: Pour the batter into the prepared loaf pan.
Bake in preheated oven for 44 - 52 minutes, or until a toothpick inserted into the center of the loaf comes out clean
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Remove pan from oven and loaf to cool in pan for 10 minutes.
Recipe Video
Recipe Notes
NUTRITIONAL VALUE CALCULATED WITHOUT SUGAR FREE CHOCOLATE CHIPS AND NUTS.