Keto Pumpkin Loaf

Is it really Fall if you haven’t had “Pumpkin Anything and Everything” yet?

Hard to believe it’s been a year since I started to “hack your food” with a variety of Low-Carb Fall Favorites — I had to add a few new ones this year.

Love how simple a keto dessert bread can be … and yes, it is totally worth the wait / baking time.

Table of Contents

Ingredients - Keto Pumpkin Loaf
Ingredients – Keto Pumpkin Loaf

Ingredients

  • 3/4 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 4 Large Eggs
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Butter, melted
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1 tablespoon Baking Powder
  • 3 teaspoons Pumpkin Spice
  • Chopped nuts, optional

Directions

  1. Preheat over to 350.
  2. Melt butter or coconut oil, set aside.
  3. Whisk together dry ingredients in one bowl.
  4. Beat eggs and sugar substitute in a separate bowl then add pumpkin puree.
  5. Combine dry and wet ingredients, mix well.
  6. Line bread pan with parchment paper, pour mixture and spread evenly.
  7. Top batter with nuts, optional.
  8. Bake for 20 minutes uncovered.
  9. Cover with aluminum foil and bake for another 50 minutes.

Nutrition Facts

Nutrition Facts - Keto Pumpkin Loaf
Nutrition Facts – Keto Pumpkin Loaf
  • Total Servings:  12 slices
  • Serving Size:  1 slice
  • Total Carbs:  6.7g
  • Net Carbs:  3.4g
  • Fat:  18.6g
  • Protein:  6.6g

Additional Recipes

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