Do that keto pumpkin bread that’s complete of warm spices and delicious pumpkin taste.  It’s sweet, spicy, and quite wet.  Plus, it’s made with almond flour and coconut flour so that you understand it’s low-carb and gluten-loose.


You're going to love this recipe as it’s as smooth to make as it's far wholesome.  It’s subtly sweetened, making it best for breakfast or a snack.  in case you need to turn the beauty degree up and serve this recipe for dessert, you may totally add a cream cheese frosting.  See the recipe under for versions.

This keto pumpkin bread recipe starts offevolved off with  you guessed it  canned pumpkin.  i like to apply canned pumpkin for its convenience and consistent texture.  but, in case you’re up for it, you can without a doubt make this pumpkin bread with fresh pumpkin puree rather.

In case you are using clean pumpkin, make certain that your puree is pretty thick in texture.  in case your sparkling pumpkin puree has too much water, it may add too much moisture to this recipe.  And nobody wishes soggy pumpkin bread!



  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt


  1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper.
  2. In a massive mixing bowl, cream the butter and sweetener collectively till light and fluffy.
  3. Upload the eggs, one by one, and mix properly to mix.
  4. Add the pumpkin puree and vanilla, and mix properly to combine.
  5. In a separate bowl, stir collectively the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. split any lumps of almond flour or coconut flour.
  6. Upload the dry components to the wet components, and stir to combine. (Optionally, add as much as 1/2 cup of blend-ins, like chopped nuts or chocolate chips.)
  7. Pour the batter into the organized loaf pan. Bake for forty five - 55 minutes, or until a toothpick inserted into the middle of the loaf comes out easy.
  8. If the bread is browning too quickly, you may cover the pan with a chunk of aluminum foil.

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