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Best Keto Pumpkin Bread Recipe

Keto Pumpkin Bread Recipe w/ Almond Flour


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  • Author: Stephanie Parlegreco
  • Total Time: 55-65 minutes
  • Yield: 12 slices (1 slice per serving)

Description

This low carb keto Pumpkin Bread is so easy to make, delicious and full of pumpkin flavor. Made with a combo of almond flour and coconut flour it is a great gluten-free bread that we all can enjoy without any guilt! 


Ingredients

  • 2 cups almond flour

  • ½ cup coconut flour

  • 4 eggs

  • ⅔ cup canned pumpkin

  • ⅔ cup monkfruit sweetener

  • 1 ½ tsp vanilla

  • 2 tsp pumpkin spice

  • ½ tsp salt

  • 4 tsp baking powder

  • ½ cup softened butter

Glaze:

  • 1 ½ cup powdered swerve

  • 3-5 tbsp heavy cream

  • ½ tsp vanilla


Instructions

Instructions:

Glaze Instructions:

Notes

4 NET CARBS PER SERVING

Use fresh baking powder in your batter, trust me it makes a huge difference

If you see it’s getting a little too brown on top, cover it with a piece of foil while it continues cooking

To prevent the pumpkin bread from getting soggy, remove it as soon as it’s cool enough to touch

Don’t try slicing it until it’s completely cooled otherwise it will crumble

You can add nuts or chocolate chips to the batter

You can make a cream cheese frosting instead, or you don’t need to make any icing at all 

  • Prep Time: 10 minutes
  • Cook Time: 45-55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American