Moist Keto Pumpkin Bread
Moist Keto Pumpkin Bread is a low-carb version of traditional pumpkin bread made using almond flour and keto-friendly sweeteners instead of regular flour and sugar.
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups almond flour
- ½ cup pumpkin puree
- ½ cup erythritol or keto-friendly sweetener
- ¼ cup melted butter (or coconut oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2–3 tablespoons almond milk (if needed)
Instructions
- Step 1: Preheat the oven – Preheat your oven to 175°C (350°F) and grease or line a loaf pan.
- Step 2: Mix wet ingredients – In a large bowl, whisk together pumpkin puree, melted butter, eggs, sweetener, and vanilla extract until smooth.
- Step 3: Combine dry ingredients – In another bowl, mix almond flour, baking powder, baking soda, salt, and spices.
- Step 4: Combine mixtures – Gradually add the dry ingredients into the wet mixture, stirring gently until fully combined.
- Step 5: Adjust batter texture – Add almond milk if needed; the batter should be thick but smooth.
- Step 6: Transfer to pan – Pour the batter into the prepared loaf pan and smooth the top evenly.
- Step 7: Bake the bread – Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Cool before slicing – Let the bread cool completely to allow the texture to set properly.
Find it online: https://gordonramsayeats.com/moist-keto-pumpkin-bread/