Keto Pumpkin Bread Recipe
This keto pumpkin bread recipe it’s fluffy moist and full of cozy fall spices. And not to mention it is super easy and fast to make.
Ingredients
- 3/4 cup erythritol
- 1/2 cup coconut flour
- 2 cup blanched almond flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 4 large eggs (beaten lightly)
- 1/4 tsp Sea salt
- 1/3 cup butter (melted; sub ghee or coconut oil if desired for dairy-free)
- 3/4 cup pumpkin puree
- 1/4 cup pumpkin seeds
Instructions
- Set oven at 325 degrees F. In a 9x5” pan, use enough parchment paper to line pan until the edge of paper overlaps pan edges. Combine flours, erythritol, salt, spice, and baking powder in a large mixing bowl.
- Next, add pureed pumpkin, butter and eggs and mix well. Once combined, pour batter into pan until even.
- Sprinkle pumpkin seeds on the top and then bake for about hour (50-60 min), until toothpick check is clean. Before removing loaf from pan, make sure to cool completely!
Notes
Per Serving: 215 calories, 18g fat, 8g protein, 8g total carbs, 4g net carbs