Keto Pumpkin Bread Delight!
Indulge in this delightful low-carb pumpkin bread, perfect for a healthy treat! Made with almond and coconut flour, and sweetened with a keto-friendly blend, it's a delicious way to enjoy the flavors of fall.
Equipment
- 9-inch Loaf Pan
- Parchment Paper
- Large mixing bowl
- Wire Rack
Ingredients
Bread Ingredients
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1/3 cup butter melted
- 1/4 cup cottage cheese
- 1 tsp vanilla extract
- 1 tsp molasses (optional, for flavor)
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated keto sweetener (like erythritol or monk fruit blend)
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice (optional)
- 1 tbsp baking powder
- 2/3 cup pecans divided (1/3 cup for batter, 1/3 cup for topping)
Optional Glaze Ingredients
- 2 tbsp granulated keto sweetener (for optional glaze)
Instructions
- 1. Get Ready: Preheat your oven to 350°F (175°C). Line a standard 9-inch loaf pan with parchment paper, leaving an overhang on the sides for easy lifting, and lightly spray with cooking spray.
- 2. Mix It Up: In a large mixing bowl, combine the pumpkin puree, eggs, melted butter, cottage cheese, vanilla extract, and molasses (if you're using it). Stir these wet ingredients well.
- 3. Add Dry Goodness: Now, add the almond flour, coconut flour, ½ cup keto sweetener, cinnamon, pumpkin pie spice (if desired), and baking powder to the bowl. Stir everything together until the batter is smooth and well combined.
- 4. Pecan Power: Gently fold ⅓ cup of the pecans into the pumpkin bread batter.
- 5. Bake Away: Pour the batter into your prepared loaf pan, spreading it out evenly. Sprinkle the remaining ⅓ cup pecans generously over the top.
- 6. Golden Finish: Bake for 50-55 minutes. You'll know it's ready when the top is golden brown, and the center no longer jiggles when gently shaken. If the top starts to brown too much before the inside is cooked, simply cover it loosely with aluminum foil for the last 20 minutes of baking.
- 7. Cool Down: Let your delicious pumpkin bread cool completely in the pan on a wire rack before slicing. This helps it set and prevents crumbling.
- 8. Optional Sweet Glaze: For an extra touch of sweetness, melt 2 tablespoons of keto sweetener in a small saucepan over low heat until it becomes a syrup. Drizzle this glaze over your cooled pumpkin bread just before serving.
Notes
Let your delicious pumpkin bread cool completely in the pan on a wire rack before slicing. This helps it set and prevents crumbling.
Nutrition Information (per serving):
- Calories: 184.4
- Total Carbs: 8.9g
- Net Carbs: 4.8g
- Fats: 15.4g
- Protein: 4.9g
