Keto Pumpkin Bread Recipe

Try this keto pumpkin bread that’s complete of heat spices and delicious pumpkin taste.  It’s sweet, highly spiced, and rather wet.  Plus, it’s made with almond flour and coconut flour — so that you realize it’s low-carb and gluten-loose.

SMOOTH KETO PUMPKIN BREAD RECIPE

This gluten-loose pumpkin bread recipe is so delicious you’ll be making it all fall and iciness long.  you can serve it up undeniable, toast it for breakfast, or revel in it as an afternoon snack.  the next time I make this pumpkin bread, you may wager I’m going to turn it into pumpkin bread French toast! Yum!

You'll love this recipe because it’s as smooth to make as it is healthful.  It’s subtly sweetened, making it best for breakfast or a snack.  in case you want to turn the wonder degree up and serve this recipe for dessert, you could totally add a cream cheese frosting.  See the recipe underneath for variations.

INGREDIENTS:

• 1/2 cup butter, softened
• 2/3 cup erythritol sweetener, like Swerve
• 4 eggs large
• 3/4 cup pumpkin puree, canned (see notes for fresh)
• 1 tsp vanilla extract
• 1 1/2 cup almond flour
• 1/2 cup coconut flour
• 4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/2 tsp salt

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper.
2. In a big blending bowl, cream the butter and sweetener together until light and fluffy.
3. Add the eggs, separately, and blend nicely to mix.
4. Upload the pumpkin puree and vanilla, and mix properly to mix.
5. In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. cut up any lumps of almond flour or coconut flour.
6. Add the dry components to the wet components, and stir to mix. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.)
7. Pour the batter into the prepared loaf pan. Bake for forty five - 55 mins, or till a toothpick inserted into the center of the loaf comes out easy.
8. If the bread is browning too fast, you may cover the pan with a piece of aluminum foil.

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