Easy Keto Pumpkin Bread - Low-Carb Recipe
This keto pumpkin bread is our family's favorite fall recipe packed with spices and pumpkin flavor. It's the best gluten-free pumpkin bread, moist, perfectly spiced and incredibly easy to make. At just 5g net carbs per slice, you can enjoy it for breakfast or as a quick delicious keto snack.
Prep Time10 mins
Cook Time1 hr
Servings: 12 slices
Preheat the oven to 350°F/ 180°C and line a 9"x5" loaf pan with parchment paper.
In a large bowl, cream together the butter and sweetener for about 2 minutes until fluffy.
Slowly add the eggs, one at a time, and continue mixing.
Add the pumpkin puree, heavy whipping cream, vanilla extract, and mix well to combine.
In a separate bowl, stir together the dry ingredients: almond flour, coconut flour, baking powder, pumpkin pie spice.
Combine the dry ingredients with the wet ingredients, and stir to break any lumps and get a smooth batter. If you want you can add chopped pecans, walnuts or sugar-free chocolate chips.
Transfer the batter to the prepared pan and smooth down the top using a spatula. Bake for 55 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Serving: 1slice | Calories: 191kcal | Carbohydrates: 7g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 65mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2655IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg | Net Carbs: 4g