Keto Pumpkin Bread
A delicious keto pumpkin bread recipe with real pumpkin and all your favorite pumpkin, fall spices at only 3g net carbs per slice!
Equipment
- 5x7 small loaf pan
Ingredients
Dry Ingredients
- 1 3/4 cup blanched almond flour
- 3 tablespoon coconut flour
- 1 cup granulated sweetener
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 4 large egg
- 8 tablespoon unsalted butter
- 1/4 cup canned pumpkin
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and melt butter
- Combine all dry ingredients. If you don't have the individual pumpkin spice ingredients sub with 1.5 TB of pumpkin spice.
- In a separate bowl beat eggs with melted butter. Then add in vanilla extract and canned pumpkin.
- Combine dry and wet ingredients. Chocolate chips aren't included in the recipe but you can add them along with other variations I mentioned.
- Add batter into a lined loaf pan. Give a shake so everything is even and leveled into the pan.
- Bake for 60 minutes. Ovens do vary so start checking around 45 minutes.
- Allow to cool at least 30 minutes before serving.
- I counted about 10 slices from my loaf pan at about 1/4-1/2 inch per slice.
Nutrition
Serving: 1slice | Calories: 235.8kcal | Carbohydrates: 5.9g | Protein: 7.2g | Fat: 21.4g | Saturated Fat: 7.3g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 29.9mg | Fiber: 3.1g | Sugar: 1.7g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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