Keto Pumpkin Bread Recipes

KETO PUMPKIN BREAD

Keto Pumpkin Bread image

This is low-carb, keto pumpkin bread.

Provided by boston42bruins

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h

Yield 16

Number Of Ingredients 13

Ingredients

cooking spray
8 tablespoons pumpkin puree
⅓ cup granular sucralose sweetener (such as Splenda®)
¼ cup vegetable oil
2 ⅔ tablespoons water
1 egg
⅞ cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger

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.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 2.3 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 98.1 mg, Sugar 0.5 g

EASY KETO PUMPKIN BREAD

Easy Keto Pumpkin Bread image

Incredibly flavorful keto pumpkin bread is perfect for breakfast or as a tasty snack.

Provided by Vered DeLeeuw

Categories Breakfast

Time 1h25m

Number Of Ingredients 9

Ingredients

Avocado oil spray (for the pan)
3 large eggs
1 cup pure pumpkin puree
1 1/2 teaspoon stevia glycerite (Equals 1/2 cup sugar*)
1 tablespoon vanilla extract
1 tablespoon ground cinnamon (or 2 teaspoons pumpkin pie spice)
2 cups blanched finely ground almond flour ((8 oz)**)
1/4 teaspoon Diamond Crystal kosher salt (or a pinch of fine salt)
1 teaspoon baking soda***

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.

Nutrition Facts : ServingSize 1 slice, Calories 164 kcal, Carbohydrate 7 g, Protein 7 g, Fat 12 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 4 g, Sugar 2 g

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