Keto Pumpkin Bread
This moist and low-carb Keto Pumpkin Bread is the perfect way to enjoy the cozy fall flavors of pumpkin spice while staying within your ketogenic lifestyle. It’s simple to make, deliciously spiced, and stays moist for days.
Ingredients
- 2 cups 200g Almond flour (use fine, blanched for best texture)
- 1/4 cup Granulated sweetener Lakanto or Swerve work best
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 tsp Cinnamon or pumpkin pie spice
- 1 cup Pumpkin puree 100% pure pumpkin, not pie filling
- 3 Large eggs room temperature
- Mini chocolate chips optional, a handful
- Pro tip: Make sure your pumpkin puree is well-drained. If it seems watery spread it on paper towels for 10 minutes before using.
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together almond flour, sweetener, baking powder, salt, and cinnamon (or pumpkin pie spice). Ensure no lumps for even distribution.
- Add Wet Ingredients: Create a well in the center of the dry ingredients. Add pumpkin puree and eggs one at a time. Gently fold everything together until combined, but avoid overmixing.
- Optional Add-ins: If using chocolate chips, fold them in gently to avoid breaking them.
- Transfer and Smooth: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top and tap the pan to release air bubbles.
- Bake: Bake for 55-60 minutes, until the top is golden and a toothpick comes out with just a few moist crumbs.
- Cool Completely: Let the bread cool completely in the pan for at least 30 minutes before removing it to ensure the texture firms up.
Notes
Storage: Store at room temperature for up to 24 hours, loosely covered with a clean kitchen towel. In the fridge, it can last for up to 5 days. For longer storage, wrap slices in parchment paper and freeze for up to 3 months. Reheating: To reheat, microwave individual slices for 10-15 seconds or warm them in the oven at 350°F for 5-7 minutes to retain the moist texture.
