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Keto Pumpkin Bread

Keto Pumpkin Bread

Keto pumpkin bread has a rich, earthy taste from pumpkin puree, which adds natural sweetness and moisture to the bread without adding sugar.
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Prep Time 15 minutes
Baking Time 50 minutes
Course Breakfast
Servings 10 Slices
Calories 136 kcal

Ingredients
  

- 1 cup almond flour

- 1/4 cup coconut flour

- 1/2 cup pumpkin puree (unsweetened)

- 1/3 cup erythritol (low-carb sweetener)

- 3 large eggs

- 1/4 cup melted butter

- 1 teaspoon baking powder

- 1 teaspoon vanilla extract

- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)

- 1/4 teaspoon salt

( Optional : sugar-free chocolate chips or pumpkin seeds for topping)

Instructions
 

Set the oven temperature to 175°C, or 350°F. Apply grease or use parchment paper to line a loaf pan.

    Combine the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and salt in a large mixing bowl and stir until completely combined.

      Whisk the eggs, melted butter, vanilla extract, and pumpkin puree in a another bowl and mix until smooth.

        Add the liquid mixture to the dry mixture and stir just until combined. Be careful not to mix too much.

          Transfer the batter into the loaf pan that has been preheated and level it out.

            Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

              After baking, take the pumpkin bread out of the oven and let it cool for 10 to 15 minutes in the pan.

                Before slicing, carefully move the pumpkin bread to a wire rack to cool completely.

                  Slice and enjoy your delicious Keto Pumpkin Bread!