Low-Carb, Keto-Friendly Pumpkin Bread
Original Recipe
Notes
If you can't find pumpkin pie mix, try a simple pumpkin puree with pumpkin pie spice mixed in.
Ingredients
- 1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 eggs, room temperature
1/3 cup refined coconut oil, melted
1 cup pumpkin pie puree
2/3 cup erythritol
1/4 cup milk of choice
1 to 2 tablespoons raw pumpkin seeds
Directions
- Preheat oven to 180°C (gas mark 4). Spray and line a loaf pan with oil and parchment paper.
- In a large bowl, add the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Whisk together.
- In a medium bowl, add the eggs, coconut oil, pumpkin pie puree, erythritol, and milk. Whisk together.
- Add the wet ingredients to the dry and use a rubber spatula to mix them together.
- Transfer to the loaf pan and spread evenly. Sprinkle pumpkin seeds across the top.
- Bake for 35 to 40 minutes, just until a toothpick comes out clean.
Information
- Category
- Desserts
- Yield
- 10 slices
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Total Time
- 44 minutes, 59 seconds