Description
Enjoy a moist and flavorful Keto Pumpkin Bread that’s ready in just 10 minutes! This low-carb recipe is perfect for a healthy snack or dessert.
Ingredients
– 1 cup pumpkin puree
– 3 eggs
– 1/2 cup almond flour
– 1/4 cup granulated erythritol or other keto-friendly sweetener
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat your oven to 350°F (175°C).
2. – In a large bowl, whisk together the pumpkin puree and eggs until well combined.
3. – In a separate bowl, mix the almond flour, erythritol, baking powder, cinnamon, ginger, nutmeg, and salt.
4. – Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
5. – Grease a loaf pan and pour the batter into it, smoothing the top.
6. – Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the Keto Pumpkin Bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Feel free to add chopped pecans or walnuts to the batter for extra crunch and flavor. This bread also freezes well, so you can enjoy it for weeks to come.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American