Pumpkin Bread Recipe
by Analiese Trimber
- Loaf pan
- 2 ½ cups Almond flour
- ½ cup Golden monkfruit sugar
- 2 tsp Pumpkin pie spice
- 2 ½ tsp Baking powder
- ¼ tsp Salt
- 1 cup Pumpkin purée
- 3 Eggs
- 6 tbsp Avocado oil
- 1 tsp Vanilla
- 3 drops Liquid stevia
- ¼ cup Keto-friendly chocolate chips
- 1In a large bowl, whisk together almond flour, monkfruit, pumpkin pie spice, baking powder, and salt.·Preheat oven to 350°F. Grease a loaf pan or line with parchment paper.
- 2In a separate, smaller bowl, whisk together pumpkin puree, eggs, avocado oil, vanilla, and stevia.
- 3Add wet ingredients to dry ingredients and mix until just combined.
- 4Transfer batter to a loaf pan. Top with chocolate chips and then put in the oven.·Bake for 50-55 minutes or until a toothpick comes out mostly clean. Let cool completely before slicing.
Pumpkin Bread That Won’t Break The Keto Carb Bank
Many think pumpkin foods are reserved for Fall, but last we checked, pumpkin puree comes in a can and doesn’t expire for a year! Because pumpkin foods deserve to be eaten year-round, here is our favorite pumpkin bread recipe that is both paleo and keto. Each thick slice of this homemade loaf is only 264 calories with 24 grams of healthy fats and 5 grams net carbs. Each slice even has 8 grams of protein, making a food like pumpkin bread – that typically reads like a dessert – actually healthy and filling.
We decided to use almond flour in this recipe because it is high in healthy fats and fairly low in carbohydrates – two factors necessary for any keto-friendly dish. This pumpkin bread recipe is lightly sweetened with blonde monkfruit sugar and a little bit of liquid stevia, but you’d never know. While many desserts that use ketogenic sugar alternatives have a chemical taste, this pumpkin bread is fluffy and tasty with no hints of weirdness.
Even though pumpkin has always been tapped as a seasonal food, it is packed with nutrients that are good for you any time of year. Pumpkin is packed with Vitamin A, which is amazing for eye health. It is also high in antioxidants and great for immunity. When you’re shopping for your pumpkin puree, just make sure to get actual puree not pumpkin pie mix. The difference is that pumpkin puree is one simple ingredient, whereas pie filling is already pre-sweetened.
We topped our loaf with some keto-friendly chocolate chips, but these could easily be replaced for pumpkin seeds for an added hit of fiber, or pecans. Enjoy a thick slice of keto pumpkin bread with your morning coffee as you place your keto meal delivery order for the week! You can make this loaf last a little longer by slicing it, letting it dry out in the fridge for one night, and then storing in a freezer-safe bag. It’s not necessary to let it dry, but it will prevent your slices from sticking together when frozen!