Description
A delicious low-carb pumpkin bread perfect for keto diets.
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol or your preferred keto sweetener
- 1/2 cup pumpkin puree (canned is fine)
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and erythritol.
- In another bowl, combine the pumpkin puree, eggs, almond milk, and vanilla extract. Mix until well blended.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use different spices such as ginger or allspice for added flavor.
- Substitute pumpkin puree with other pureed fruits like zucchini for a variation in taste.
- Prep Time: 15
- Cook Time: 60
- Category: Baked Goods
- Method: Baking
- Cuisine: Keto, American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Keto, Pumpkin Bread, Low Carb, Baking
