Keto Pumpkin Bread: The Best Easy Low Carb Recipe!
This easy low-carb keto pumpkin bread is moist, fudgy, and perfect for a sugar-free treat. It comes together quickly with simple ingredients and is ideal for a healthy snack or dessert.
Equipment
- 9x5" Loaf Pan
- Oven
- Knife
Ingredients
Main Ingredients
- 2 cups almond flour (200g)
- 1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon or pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs (or flax eggs)
- handful mini chocolate chips optional
Instructions
Preparation
- Grease a 9x5 loaf pan or line it with parchment paper, then preheat the oven to 325°F.
- Stir all ingredients together until completely smooth and pour the mixture into the prepared loaf pan.
- Bake the pumpkin bread on the oven's center rack for one hour.
- Allow the keto pumpkin bread to cool completely before carefully going around the sides with a knife and popping out the loaf to prevent breaking due to its moist and fudgy texture.
- Store the pumpkin bread loosely covered at room temperature overnight, refrigerate leftovers for up to five days, or slice and freeze for one to two months.
Notes
Let the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf to ensure it doesn't break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.