Sugar Free Keto Pumpkin Bread
User Reviews
5
Sugar Free Keto Pumpkin Bread
Description
Sugar Free Keto Pumpkin Bread combines almond and coconut flours with eggs, pumpkin puree, melted butter, and almond milk, enriched with a mix of pumpkin pie spices including cinnamon, ginger, nutmeg, and allspice. The batter is sweetened using a granulated low-carb sweetener, and chopped pecans add crunch both inside and on the top.
The preparation involves whisking eggs and sweetener until pale and frothy, folding in wet and dry ingredients, then baking in a lined loaf pan at 180°C (350°F) for about an hour until set and a skewer comes out clean. To prevent overbrowning, the loaf can be tented with foil after 45 minutes. The bread has a moist crumb with warm spice notes and nutty texture.
It yields about 12 generous slices with approximately 2 net carbs each. The recipe includes instructions for homemade pumpkin pie spice blend that can be stored in the fridge or freezer. This bread fits well as a low-carb breakfast or snack option within ketogenic diets.
The loaf should cool completely before slicing to retain structure, and pecan topping adds a toasted element to each slice.
Ingredients
- 1.5 cup / 150g almond flour
- ½ cup / 60g coconut flour
- 4 egg large
- 1 cup / 240g pumpkin unsweetened, puree
- ⅓ cup / 80g butter melted
- ½ cup / 100g granulated sweetener
- ¼ cup / 60ml almond milk unsweetened
- 2 ½ teaspoon baking powder
- ⅔ cup / 80g pecans chopped
- 4 teaspoon pumpkin pie spice or make your own - see notes
- ¼ teaspoon salt sea salt
Instructions
- Preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
- Whisk the eggs and sweetener until frothy, pale in colour and double the size. This takes about 2 minutes.
- Add the wet ingredients - pumpkin puree, melted butter and almond milk.
- Stir together the dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, spices and salt. Add to the wet ingredients and blend until combined. Taste and add more sweetener if you prefer.
- Last, stir through half of the crushed pecan nuts.
- Fill the batter into your prepared loaf tin and top with the remaining half of pecans. Bake for about 60-65 minutes or until a skewer inserted comes out clean. Check the sugar free pumpkin bread after about 45 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
- Let it cool completely before removing from the pan and slicing.
Notes
- Each slice contains about 2 net carbs; the recipe yields 12 slices.
- To make pumpkin pie spice, combine cinnamon, ginger, nutmeg, allspice, and cloves; store airtight in the fridge up to 6 days or freeze up to 3 months.
- Check the bread at 45 minutes and cover with foil if it is browning too fast to prevent burning.
- Allow the loaf to cool fully before slicing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Total Carbohydrates | 6.7g | 2% |
| Protein | 6.5g | 13% |
| Fat | 18.5g | 28% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 3.5g | 14% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
