If you’re looking for the perfect keto treat for the Fall season, look no further!
This Pumpkin Bread Recipe uses almond flour and keto-friendly ingredients without compromising flavor.
This recipe makes 12 servings and only takes about an hour!
Ingredients you will need
1 ¾ cups Almond Flour
¾ tsp. Baking Soda
1 tsp. Cinnamon
½ tsp. Ground Cloves
1/3 cup Crystal Sweetener
¼ tsp. Ground Nutmeg
¼ tsp. Salt
1 TSP. Vanilla Extract
3 tbsp. Coconut Oil
¼ tsp. Ground Ginger
¾ cup Canned Pumpkin Puree
4 Large Eggs
- In a large bowl, combine almond flour, baking soda, salt, sweetener, and pumpkin spices. Stir until evenly mixed.
- In another bowl, mix together the eggs, melted coconut oil, vanilla extract, and canned pumpkin puree with a whisk. Make sure everything is at room temperature before mixing! This will ensure the oil doesn’t start to solidify. Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until the ingredients come together into a thick, slightly orange batter.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch rectangle loaf pan with parchment paper. Slightly oil paper with coconut oil or olive oil and set aside.
4. Transfer the pumpkin bread batter into the pan and spread evenly.
5. Bake until a toothpick inserted in the center comes out clean. Usually, the bread bakes between 40 and 55 minutes.
6. Let it cool on a wire rack for 3 hours before slicing.
This bread makes a great gift or compliment to your holiday dinner.
