Keto Pumpkin Bread Low Carb And Gluten Free Recipe
From the Blog Author
Ingredients
- 2 1/4 cups almond flour
- 1/2 cup allulose
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 4 large eggs
- 1/3 cup melted butter
- 1 tablespoon melted butter
- 1 tablespoon pumpkin seeds
Directions
Preheat the oven to 180°C (350°F).
Line a loaf pan with parchment paper.
In a small bowl, whisk together the almond flour, allulose, baking powder, and pumpkin pie spice.
In a separate bowl, whisk together the pumpkin puree, melted butter, and eggs.
Gradually add the dry ingredients to the wet ingredients and mix until just combined to form a batter.
Transfer the batter into the lined loaf pan and sprinkle the top with pumpkin seeds.
Bake for 40 to 45 minutes, covering the top of the loaf pan with parchment paper halfway through baking to prevent over-browning.
Remove the loaf from the oven and allow it to cool completely in the pan before slicing.
Place the cooled, sliced pumpkin bread into a freezer-safe bag and freeze for up to six months.
Thaw slices overnight in the refrigerator before serving.
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Frequently Asked Questions
How should I store leftover Keto Pumpkin Bread to keep it fresh?
This low-carb, gluten-free pumpkin bread stores very well. Keep it tightly wrapped at room temperature for up to 3 days, or refrigerate it in an airtight container for up to one week. For longer storage, you can freeze individual slices wrapped in plastic wrap for up to three months.
Can I substitute the almond flour in this keto pumpkin bread recipe?
Since this recipe relies on almond flour (2 1/4 cups) for its low-carb structure, direct substitution is tricky. If you must substitute, coconut flour is the only viable keto alternative, but you will need significantly less (start with 3/4 cup) and likely require an extra egg or liquid to achieve the correct texture.
What is the best way to ensure my keto pumpkin bread isn't too dry?
To prevent dryness, ensure you don't overbake the loaf after the initial 40-minute cook time at 350°F. The moisture comes from the 1 cup of pumpkin puree and 1/3 cup of melted butter; check for doneness with a toothpick inserted into the center—it should come out with moist crumbs attached, not completely dry.
