Description
Indulge in the comforting flavors of fall with this Keto Pumpkin Bread – a moist, flavorful loaf that satisfies your sweet tooth while keeping carbs low. Perfect for a cozy autumn day!
Ingredients
– 1 cup pumpkin puree
– 4 large eggs
– 1/2 cup unsweetened almond milk
– 1/2 cup granulated erythritol or other keto-friendly sweetener
– 2 cups almond flour
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. – In a large bowl, whisk together the pumpkin puree, eggs, almond milk, and erythritol until well combined.
3. – In a separate bowl, combine the almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
4. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a crunchy topping, sprinkle the batter with chopped pecans or pumpkin seeds before baking.
– Store leftover Keto Pumpkin Bread in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American