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Keto Pumpkin Bread
Incredibly flavorful keto pumpkin bread is perfect for breakfast or as a tasty snack.
Avocado oil spray
for the pan
pure pumpkin puree
or ½ cup granulated sweetener*
blanched finely ground almond flour
Diamond Crystal kosher salt
or a pinch of fine salt
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.
*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.
Keto Pumpkin Bread https://healthyrecipesblogs.com/paleo-pumpkin-bread/