Keto Pumpkin Bread
Revel in the cozy, festive vibes as you bake and savor our warming, low-carb Easy Keto Pumpkin Bread, a recipe that puts a healthier twist on a fall classic!
Servings 12 slices
Calories 150kcal
Ingredients
- 2 cups almond flour
- 1/4 cup granulated sweetener (I used xylitol)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 3 eggs
- ¼ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 325°F. Line a loaf tin with parchment paper.
- Mix all of the ingredients together (including the chocolate chips if you are using them) in a large bowl until smooth.
- Pour the batter into the loaf tin and bake for an hour. (Insert a sharp knife into the center of the cake, if it comes out clean, the loaf is done.) Let the loaf rest for 20 minutes before removing it from the tin. Then let the loaf cool on a rack before serving.
Notes
- The key to a scrumptious loaf is to thoroughly combine the ingredients until the batter is smooth. It ensures even distribution of flavors in every bite.
- Once your bread is baked, give it time to cool; otherwise, you risk having it crumble when you slice into it.
- Want even more taste? Sprinkle some nuts or extra dark chocolate chips for more texture and flavor.
Nutrition
Calories: 150kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 118mg | Potassium: 183mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3238IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg