Keto Pumpkin Bread
Incredibly flavorful keto pumpkin bread is perfect for breakfast or as a tasty snack.
Servings 10 slices
Calories 164kcal
Ingredients
- Avocado oil spray for the pan
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 ½ teaspoon stevia glycerite or ½ cup granulated sweetener*
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 cups blanched finely ground almond flour
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of fine salt
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Lightly spray the lined pan with oil.
- In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
- Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in the kosher salt and the baking soda.
- Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
- Cool the bread for 30 minutes on the cooling rack. Slice it into 10 slices and serve.
Video
Notes
*If you use a granulated sweetener, check the batter, and if it seems too dry, you could try adding 2 extra tablespoons of pumpkin puree.
Nutrition
Serving: 1slice | Calories: 164kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 176mg | Fiber: 4g | Sugar: 2g