Breads & Bakingcastironketo
Keto Pumpkin Bread Recipe
This Keto Pumpkin Bread is wonderfully moist and packed with rich, spicy flavors, making it a delicious low-carb treat you’ll love.
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Dom Lorenzo📖 castironketo
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F and prepare a loaf pan with cooking spray or parchment paper.
2
In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
almond flour1 cuppumpkin pie spice1 tablespoonbaking powder1 teaspoon
3
In a separate large bowl, mix the wet ingredients: canned pumpkin puree, eggs, melted coconut oil, vanilla extract, and granulated sweetener until smooth using an electric mixer.
large eggs3vanilla extract1 teaspoon
4
Combine the wet and dry mixtures to form a smooth pumpkin bread batter. Be careful not to overmix to maintain a tender, light texture.
5
Pour the batter into the prepared loaf pan and smooth the top. Cover the top lightly with aluminum foil to prevent over-browning.
6
Bake for ⏱️ 50 minutes, or until a toothpick comes out clean when inserted into the center. For a larger loaf, increase bake time by ⏱️ 10 minutes.
7
Cool on a baking rack for ⏱️ 10 minutes before slicing.
Nutrition Facts
calories
127 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
3 g
sugar Content
1 g
sodium Content
117 mg
protein Content
4 g
trans Fat Content
0.004 g
cholesterol Content
41 mg
carbohydrate Content
14 g
saturated Fat Content
5 g
unsaturated Fat Content
1.3 g
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