Description
Indulge in the moist, flavorful goodness of this Keto Pumpkin Bread. Made with almond flour and sweetened with just a touch of natural sweetener, it’s a guilt-free treat that satisfies your autumn cravings.
Ingredients
– 2 cups almond flour
– 1/2 cup granulated erythritol (or your preferred low-carb sweetener)
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon sea salt
– 3 large eggs
– 1 cup pumpkin puree
– 1/4 cup unsweetened almond milk
– 2 tablespoons melted coconut oil (or unsalted butter)
– 1 teaspoon vanilla extract
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
2. 2. In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. 3. In a separate bowl, beat the eggs. Then, add the pumpkin puree, almond milk, melted coconut oil, and vanilla extract. Mix until well combined.
4. 4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. 5. Transfer the batter to the prepared loaf pan and smooth the top.
6. 6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the Keto Pumpkin Bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
For a crunchy topping, you can sprinkle some chopped pecans or a dusting of powdered erythritol on top of the batter before baking.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American