Easy Keto Pumpkin Bread Recipes

EASY KETO PUMPKIN BREAD

Steps:

• Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Lightly spray the lined pan with oil.
• In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
• Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in the kosher salt and the baking soda.
• Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
• Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
• Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
• Cool the bread for 30 minutes on the cooling rack. Slice it into 10 slices and serve.

KETO PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sweetener, vegetable oil, water, and egg in a large bowl.
• Whisk together almond flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger in a separate bowl. Stir into pumpkin mixture until just blended. Pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 50 minutes.