Keto Pumpkin Bread
Keto Pumpkin Bread is a fall favorite. It's tender, full of warming spices, and the kind of loaf that makes you linger by the oven door. Every slice has the perfect balance of pumpkin flavor and sweetness, with no added sugar. It is one you’ll want on repeat all season: cozy mornings, snack breaks, or late-night bites included.
Servings: 12
Calories: 167.51kcal
Ingredients
- 1 ½ cups super-fine almond flour
- 2 tablespoons unflavored whey protein powder
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ cup butter softened
- ½ cup monkfruil allulose blend
- 4 eggs
- ½ cup pumpkin puree
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 5 drops liquid stevia
- 2 tablespoons pepitas pumpkin seeds
Instructions
- Preheat the oven to 325° F. Spray a bread pan with cooking spray.
- In a large bowl whisk together the almond flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
- In the bowl of a stand mixer, cream together the butter and sweetener. Add the eggs and beat for 1 minute.
- Add the pumpkin puree, butter, heavy cream, vanilla, and stevia and beat until combined.
- Add the dry ingredients to the wet ingredients and beat until just combined.
- Transfer to the prepared baking pan. Sprinkle with pumpkin seed and bake for 60 to 70 minutes, tenting with foil in the last 20 minutes to prevent over-browning.
- Allow to cool for 30 minutes in the pan.
- Use a butter knife to loosen the sides and then transfer to a cooling rack.
- Allow to cool completely before slicing.
Notes
Nutritional info doesn't include sugar alcohols in carbs.
Nutrition
Calories: 167.51kcal | Carbohydrates: 5.15g | Protein: 7.51g | Fat: 14.09g | Saturated Fat: 4.17g | Polyunsaturated Fat: 0.82g | Monounsaturated Fat: 2.03g | Trans Fat: 0.16g | Cholesterol: 71.44mg | Sodium: 153.97mg | Potassium: 168.6mg | Fiber: 2.02g | Sugar: 1.2g | Vitamin A: 1830.27IU | Vitamin C: 0.52mg | Calcium: 97.67mg | Iron: 1.36mg