While I will admit I won’t bat an eye at the mention of a pumpkin spice latte, you know what I will bat several eyes at? Pumpkin bread. Preferably Keto Pumpkin Bread.
Especially when it’s toasted and slathered in butter.
So much yas.
The beginnings of this Keto delight
This recipe originates on the gorgeous low carb blog, Green & Keto. I stumbled across the recipe on Pinterest and decided to try it shortly after. The fall like weather really gave me a hankering for toasted quick bread.
There’s just something about the smell of those spices that really say fall and this keto pumpkin bread has all of them.
Cinnamon of course. Nutmeg, cloves and I even threw a little cardamom in mine for some extra warmth.
Easy low carb pumpkin bread
This bread is pretty simple, in my opinion. Pretty much just throw the ingredients in a bowl, one after the other until they’re combined. Pop it in the oven and BAM. Keto pumpkin bread heaven.
Some notes on this gluten free bread
The original recipe suggested all ingredients being at room temperature, which is easy to remember for the butter since its supposed to be softened. Make sure to take the eggs out to come to room temperature about 20-30 minutes prior to starting the recipe.
What happens if the ingredients aren’t at room temperature? No idea. Do I want to find out? Nope.
Keto brown sugar makes all the difference
I’m like 85% sure I’ve said this on the blog before but I literally cannot have cinnamon without brown sugar. Can’t do it.
So while the original recipe calls for 2/3 cup erythritol I had to switch it up. I used 1/3 cup erythritol and 1/3 cup Swerve Sweetener Brown, which is a low carb/Keto brown sugar alternative.
I’m pretty much obsessed with the stuff and will find any excuse to put it in any thing! It even packs like real brown sugar ya’ll.
I’ve recently become taken with Lakanto Golden as well but either will work here. They both actually taste really good so you can’t lose!
Incredibly moist Keto pumpkin bread that’s also sugar free and gluten free. Just the right balance of sweetness and spice.
- 1/2 cup Unsalted butter, at room temperature
- 1/3 cup Erythtritol, I use this one
- 1/3 cup Swerve Sweetener Brown
- 4 large Eggs, at room temperature
- 3/4 cup Pureed pumpkin
- 1 1/2 cups Almond flour
- 1/2 cup Coconut flour
- 1 1/2 Tbs Baking powder
- 1 tsp Vanilla extract
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/8 tsp Clove
- 1/8 tsp Cardamom
- 1/2 tsp Kosher salt
- 1/4 cup Chopped nuts, I used pecans here
- Preheat the oven to 350 degrees and line a 9×5 baking pan with parchment paper.
- In a large mixing bowl, cream together softened butter and “sugars” using a hand or stand mixer until light and fluffy. Add eggs, one at a time, until evenly combined.
- Mix in remaining ingredients, minus the nuts if adding, until evenly distributed. Be sure to scrape down the sides and bottom of the bowl with a spatula during the course of mixing to ensure all the spices and flours are well mixed.
- Once everything is combined, add in your nuts, gently folding them in with your spatula. I wouldn’t recommend using the electric mixer for this part because it would likely crush the nuts and we want them in there for texture.
- Scoop mixture into your prepared 9×5 pan and place on the middle rack of your preheated oven. Bake for 45-55 minutes, dependent on your oven. Start checking at the 45 minute mark and remove when an inserted toothpick comes out clean.
- Allow to cool in the pan for about 5 minutes before removing and allowing to cool on a baking pan. I recommend lifting by the parchment paper.
Baked goods using coconut flour can often be rather soft when they’re still warm so allow this bread to cool completely before slicing so you don’t end up with a crumbled mess.
Keywords: low carb, keto, gluten free, vegetarian