Keto Pumpkin Spice Bread

Embrace the flavors of fall with this moist and flavorful Keto Pumpkin Spice Bread, a perfect harmony of pumpkin and warming spices that will make your autumn mornings blissful. This cozy quick bread is low in carbs but high on taste, making it an ideal treat for those on a ketogenic diet or anyone looking for a healthier alternative to traditional pumpkin bread.

Course Breakfast, Desserts, Snacks

Cuisine American

Keyword keto breakfast, Keto Pumpkin Spice Bread, Low Carb Pumpkin Bread, Sugar-Free Pumpkin Bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 190kcal

Equipment

9x5 inch loaf pan
Parchment paper
Medium mixing bowl
Large mixing bowl
Whisk
Spatula
Wire rack

Ingredients

1 ½ cups almond flour 150g / 5.3oz
½ cup coconut flour 60g / 2.1oz
1 tbsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup pumpkin puree 240g / 8.5oz
¾ cup granulated erythritol 150g / 5.3oz
4 large eggs
¼ cup unsalted butter, melted 60ml / 2oz
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix the pumpkin puree and erythritol until well combined. Beat in the eggs, one at a time, then stir in the melted butter and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Ensure not to overmix to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread browns too quickly, tent with aluminum foil.
Remove from the oven and let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, ensure all ingredients are at room temperature before starting. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. If you prefer a sweeter bread, feel free to increase the erythritol to your taste preference. For a dairy-free version, substitute the butter with coconut oil.

Nutrition