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–+ servings

Keto Pumpkin Bread with Almond Flour

This keto pumpkin bread made with almond flour is moist, flavorful, and perfect for fall. Low-carb and gluten-free, it’s easy to prepare with wholesome ingredients for a comforting treat.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 pieces
Course: Breakfast, Snack
Cuisine: Gluten-Free, Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Avocado oil spray (for the pan)
  • 3 large eggs
  • 1 cup pure pumpkin puree
  • 1 1/2 teaspoon stevia glycerite (equals 1/2 cup of sugar; see notes)
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon (or 2 teaspoons pumpkin pie spice)
  • 2 cups almond flour (blanched, superfine, 8 ounces; see notes)
  • 1 pinch kosher salt
  • 1 teaspoon baking soda (or 1 tablespoon gluten-free baking powder if needed)

Equipment

  • Loaf pan (8.5 X 4.5 inches)
  • Parchment paper
  • Medium bowl
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

Prepare the Pan
  1. Preheat the oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with an overhang. Lightly spray the lined pan with avocado oil for easy removal.
Mix Wet Ingredients
  1. In a medium bowl, whisk together eggs, pumpkin puree, stevia glycerite, and vanilla extract until smooth. Add the cinnamon and whisk to combine.
Add Dry Ingredients
  1. Gradually add almond flour to the wet mixture, switching to a rubber spatula as the batter thickens. Mix in kosher salt and baking soda evenly.
Transfer to the Pan
  1. Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top evenly.
Bake
  1. Bake for about 40 minutes, or until the bread is browned, set, and a toothpick inserted in the center comes out clean.
Cool the Bread
  1. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire cooling rack. Remove the parchment to allow air to circulate.
Rest and Slice
  1. Cool the bread on the cooling rack for at least 30 minutes. Letting it rest before slicing ensures it won’t crumble. Slice the bread into 10 pieces and serve warm.

Nutrition

Calories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 1gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 2500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This recipe is a keto-friendly and gluten-free option perfect for fall. Use almond flour and a sugar substitute for the best results. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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