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 4g net carbs per slice, you can enjoy it for breakfast or as a quick delicious keto snack.
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.