Keto Pumpkin Bread (Super Moist)
This moist keto pumpkin bread is warmly spiced, tender, and easy to slice for breakfast or an afternoon snack.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Ingredients
Ingredients
- 2 cups blanched almond flour
- 1/2 cup coconut flour
- 2/3 cup monk fruit allulose blend
- 2 teaspoons pumpkin pie spice
- 1/2 tablespoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup pumpkin puree
- 4 large eggs lightly beaten
- 1/3 cup unsalted butter melted
- 2 tablespoons pumpkin seeds
Instructions
Instructions
- Heat the oven to 325°F (163°C) and line an 8-by-4-inch loaf pan with parchment, leaving overhang on two sides.
- Whisk the almond flour, coconut flour, sweetener, pumpkin spice, baking powder, and salt.
- Add pumpkin puree, eggs, and melted butter; mix until combined.
- Spread the batter in the pan, smooth the top, and press pumpkin seeds into it.
- Bake 45 to 55 minutes until a toothpick is clean. Cool 15 minutes in the pan, then cool completely on a rack.