Sugar Free Keto Pumpkin Bread
Perfect for the holiday season and a must-make during autumn and winter! This keto pumpkin bread has a moist yet fluffy texture and is topped with a pecan crust. Enjoy is as a sweet breakfast or as an afternoon treat. Only 3.2g net carbs per slice.
Servings: 12
Calories: 211kcal
Equipment
- 9x6 inch full size loaf pan
Ingredients
- 1.5 cup / 150g almond flour
- ½ cup / 60g coconut flour
- 4 eggs large
- 1 cup / 240g pumpkin puree unsweetened
- ⅓ cup / 80g butter melted
- ½ cup / 100g granulated sweetener
- ¼ cup / 60ml almond milk unsweetened
- 2 ½ teaspoon baking powder
- ⅔ cup / 80g pecans chopped
- 4 teaspoon pumpkin pie spice or make your own - see notes
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
- Whisk the eggs and sweetener until frothy, pale in colour and double the size. This takes about 2 minutes.
- Add the wet ingredients - pumpkin puree, melted butter and almond milk.
- Stir together the dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, spices and salt. Add to the wet ingredients and blend until combined. Taste and add more sweetener if you prefer.
- Last, stir through half of the crushed pecan nuts.
- Fill the batter into your prepared loaf tin and top with the remaining half of pecans. Bake for about 60-65 minutes or until a skewer inserted comes out clean. Check the sugar free pumpkin bread after about 45 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
- Let it cool completely before removing from the pan and slicing.
Notes
3.2 net carbs per slice. Makes 12 generous slices.
Homemade pumpkin pie spice:
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon cloves
Nutrition
Calories: 211kcal | Total Carbohydrates: 6.7g | Protein: 6.5g | Fat: 18.5g | Saturated Fat: 5.3g | Fiber: 3.5g | Sugar: 1.8g
