Moist Keto Pumpkin Bread
A soft, warmly spiced keto pumpkin bread that actually holds its shape. At only 2g net carbs per slice, it is the perfect low-carb way to enjoy fall flavors.
Ingredients
- 2 1/4 cups super-fine blanched almond flour Do not use almond meal
- 1/2 cup allulose Granulated low-carb sweetener
- 1 tsp baking powder Ensure it is fresh
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree Pure and unsweetened only
- 4 large eggs Room temperature
- 1/3 cup + 1 tbsp butter Melted and slightly cooled
- 1 tbsp pumpkin seeds Optional topping
Instructions
- Preheat your oven to 350°F (180°C). Line a standard 9x5-inch loaf pan with parchment paper, allowing for an overhang on the sides.
- In a medium bowl, whisk together the almond flour, allulose, baking powder, and pumpkin pie spice until uniform and lump-free.
- In a larger bowl, combine the pumpkin puree, room-temperature eggs, and melted butter. Whisk vigorously for about a minute until smooth.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stop mixing as soon as the flour streaks disappear.
- Pour the batter into the loaf pan, smooth the top, and scatter pumpkin seeds over the surface.
- Bake for 40-45 minutes. If the top browns too quickly, cover loosely with foil halfway through. Test with a toothpick for doneness.
- Remove from the oven and cool completely in the pan for at least one hour before slicing to let the structure firm up.
Notes
Storage: Keep in the fridge for 14 days or freeze individual slices for up to 6 months. For a dairy-free version, swap butter for melted refined coconut oil.