This Keto Pumpkin Bread is a tasty treat that’s perfect for fall! Made without sugar and flour, it’s packed with pumpkin spice goodness and is low on carbs.
To be honest, I can’t resist having a slice or two with my morning coffee. It’s so good, it feels like a cheat, but hey, it’s keto-friendly! ☕️💚
Key Ingredients & Substitutions
Almond Flour: This is the main flour used in keto baking. It’s low in carbs and gives a nice texture. If you’re allergic, sunflower seed flour is a good alternative, but note it may turn green when baked.
Coconut Flour: This adds fiber and helps absorb moisture. It’s very absorbent, so don’t substitute it directly with other flours. Instead of coconut flour, you can use more almond flour but in larger quantities to maintain the texture.
Pumpkin Puree: Make sure to use pure pumpkin puree, not the sweetened version. For a different flavor, you can try mashed bananas or unsweetened applesauce, but these alternatives will add carbs.
Erythritol: This is a popular keto sweetener, but you can swap it out with stevia or monk fruit sweetener. If you prefer, you can adjust the amount based on your taste preference!
Coconut Oil and Butter: Both add great flavor and moisture. If you prefer a different taste, melted ghee or avocado oil also work well.
How Do You Achieve the Perfect Bread Texture?
Getting the right texture in keto bread can be a bit tricky. Here are some tips to ensure it turns out perfectly:
- Mix dry ingredients and wet ingredients separately before combining them. This helps to evenly distribute the leaveners and sweeteners.
- Use room-temperature ingredients. Cold eggs or melted oil can affect how well they blend, so let them come to room temp.
- Don’t overmix the batter. Mix until just combined to avoid a dense texture.
- Check for doneness a few minutes before the timer goes off. Every oven is different; you want it set but still moist. A toothpick should come out slightly wet but not batter-like.
- Let it cool in the pan briefly to firm up, which will make slicing easier.
Enjoy your baking experience! This bread is not only delicious but satisfying for any keto enthusiast!
How to Make Keto Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ¼ tsp salt
- 3 large eggs
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup erythritol or your favorite keto sweetener
- ⅓ cup melted coconut oil or butter
- 1 tsp vanilla extract
- Optional toppings: pumpkin seeds or chopped nuts
How Much Time Will You Need?
This delicious Keto Pumpkin Bread takes about 15 minutes for preparation and 45 to 55 minutes of baking time. Don’t forget to let it cool for about 15 minutes before slicing! In total, you’re looking at about 1 hour and 15 minutes to enjoy this tasty treat.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, you can prepare your loaf pan. Grease a 9×5 inch loaf pan with some oil or butter, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt. Make sure everything is combined well so each bite of bread is full of flavor!
3. Combine Wet Ingredients:
In a separate medium bowl, beat the eggs until frothy. Then add in the canned pumpkin puree, erythritol, melted coconut oil (or butter), and vanilla extract. Whisk everything together until the mixture is nice and smooth.
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is well combined, and you have a thick batter without any dry flour left in the bowl.
5. Transfer to the Pan:
Carefully pour the batter into your prepared loaf pan and use a spatula to smooth the top. If you like, sprinkle some pumpkin seeds or chopped nuts on top for added texture and flavor.
6. Bake:
Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. To test if it’s done, insert a toothpick into the center; if it comes out clean, your bread is ready!
7. Cool Down:
Once baked, let the bread cool in the pan for about 15 minutes. Then, move it to a wire rack to cool completely. This helps it firm up and makes slicing easier.
8. Serve and Store:
After the bread has cooled, slice it up and serve it as a tasty snack or a great breakfast option. If you have leftovers, store them tightly wrapped at room temperature or in the fridge.
Enjoy your moist, dense, and oh-so-delicious Keto Pumpkin Bread—it’s an autumn favorite that you can savor guilt-free!
Can I Use a Different Sweetener?
Absolutely! While erythritol is a popular choice for keto baking, you can substitute it with stevia or monk fruit sweetener. Just remember that these sweeteners vary in sweetness, so adjust the amount according to your taste preference.
How Do I Store Leftovers?
To store your leftover Keto Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, consider slicing the bread and freezing it; just be sure to wrap it well to prevent freezer burn!
Can I Add Other Mix-Ins?
Definitely! Feel free to add nuts, sugar-free chocolate chips, or dried cranberries to the batter for extra flavor and texture. Just keep in mind that adding larger quantities may affect the overall carb count of the bread.
What if I Don’t Have Coconut Oil?
If you don’t have coconut oil on hand, you can easily substitute it with melted butter or ghee. Both options will work well to keep the bread moist and add a delicious flavor.