Sometimes I prefer it without the icing and some nice soft butter spread on my bread, and other times when I want a little more sweetness then I will pour some glaze on top. I basically just slowly poured it over the entire loaf. Add the pumpkin puree, eggs, and melted butter and mix until well-combined. Using just almond flour can make your bread a little too soft and crumbly. You can easily incorporate pumpkin into a low-carb diet. In a large mixing bowl, mix together almond flour, coconut flour, erythritol, pumpkin pie spice, and baking powder. No of course not, itâs totally optional. You can even make this recipe dairy-free if you swap the butter with a non-dairy alternative like coconut oil. on the Foodie Pro Theme. This fall season, try your hands at this keto pumpkin bread. I donât feel that thereâs an aftertaste with monk fruit but everyoneâs taste buds are a little different. I used my go-to low carb sweetener…granulated monk fruit. Let cool completely before slicing it, otherwise it will crumble.Â, In a small mixing bowl combine powdered swerve, vanilla and heavy cream.Â. This Keto Pumpkin bread is incredibly moist with a delicious walnut crumble on top, and it’s only 2 net grams of carbs per slice. Hope you enjoy them too. Donât use pumpkin pie filling…that is full of sugar and added ingredients. Tracking Your Activity and Steps: And Why It’s Important. You can adjust the ingredients in case you want more or less servings by doubling or halving them. Transfer batter into the prepared loaf pan and press evenly to smooth the top. Now add in the canned pumpkin and combine. Ketones vs Glucose: Which Is A Better Fuel for Your Brain? We are so happy that you enjoyed the pumpkin bread. There are a couple of things to know before you head off to the kitchen: Make sure to leave a couple of inches of parchment paper sticking out of the sides of your loaf pan. Bake in the oven at 350 degrees for 45-55 minutes. Line a loaf pan with parchment paper and set aside. This will help with easy removal and you’ll avoid cracks. Pour the batter into a 9×5 loaf pan that is lined with parchment paper. This helps prevent it from drying but also from spoiling. Yes, many people eat pumpkin on the keto diet. Â Remove from oven and let cool for about 5 minutes. So the lesson here is to make sure you check your dates on all of your baking ingredients, especially baking powder, because it makes a difference …trust me! Mix again until the eggs start to get some small bubbles.Â, Now add in the canned pumpkin and mix with the electric mixer.Â, In a separate bowl combine almond flour, coconut flour, salt, baking powder, and pumpkin pie spice. Itâs so easy to make and you might even have all the spices already in your cabinet so thereâs no need to go an buy it at the store. Your email address will not be published. Combine your wet and dry ingredients. A Guide to Keto Egg Fast Diet, Low-Carb Noodles: 10 Best Alternatives to Noodle and Pasta. And as for loaf pan size, go for a 9×10 inch loaf pan or a pan that can hold 8 cups of volume. It’s made with an almond and coconut flour combo, which is one of the most popular gluten-free alternatives to wheat flour. Is pumpkin Keto-friendly? To replace traditional white flour, I chose to use a mix of almond and coconut flours. When I say sinking, I mean the whole middle completely sunk. Pumpkin bread can also be frozen for up to 3 months. Add eggs and vanilla. In a separate bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract. There are no reviews yet. Besides that, the addition of pumpkin pie spice adds a wonderful aroma perfect for fall and winter. Freezing your keto pumpkin bread is super simple. Youâve got other options though, like Swerve, Allulose (you need to add 30% more), or Xylitol (donât use if you have pets). Which toppings and add-ins you should use depends on how you plan to enjoy this delicious loaf: as dessert, as sweet breakfast, as toast, spread with cream cheese, etc. Like most things, it’s still important to watch your portion size. Using an electric mixer, mix until creamy. When I opened up the container of baking powder I said to my mom âwow it looks totally different, itâs so light and fluffyâ So I made another batch and hoped for the best. If it starts to get too dark on the top, then cover with a piece of foil. Once you have reached your desired thickness, then drizzle over the pumpkin bread. Ingredients 2 cups almond flour ½ cup coconut flour 4 eggs ⅔ cup canned pumpkin ⅔ cup monkfruit sweetener 1 ½ tsp vanilla 2 tsp pumpkin spice ½ tsp salt 4 … If you’re in the mood for some other Keto-friendly Pumpkin recipes, check out our: All of them are Keto-friendly and low carb, and will have your friends raving! This time of year especially we are all making recipes that include pumpkin pie spice, so my homemade pumpkin spice recipe will come in handy for sure. But if you want to enjoy it longer, keep it wrapped in parchment paper in the fridge. Adding sweetener is a personal preference if you go with the keto version. Made with a combo of almond flour and coconut flour it is a great gluten-free bread that we all can enjoy without any guilt! ★☆. Make sure to use fresh baking powder so the bread can rise evenly and don’t substitute the coconut flour – it’s what helps absorb any excess moisture from the pumpkin. If you read our recipe about Pumpkin Chocolate Chip Muffins, then you already know that this low carb/sugar-free Pumpkin Bread has really been a thorn in my side.For those of you who don’t know, then I’ll briefly explain it. This pumpkin bread holds well on the counter for a day or two. If you read our recipe about Pumpkin Chocolate Chip Muffins, then you already know that this low carb/sugar-free Pumpkin Bread has really been a thorn in my side. We keep putting more and more recipes on our sight. Your Guide to This New Sugar Substitute, Celebrity Weight Loss Programs: Before and After, 21 Huge Keto Transformation Instagrammers to Follow, New Year’s Resolution: Becoming Committed To The Keto Lifestyle, What Is an Egg Fast? A half a cup of canned pumpkin has about 6 net carbs. You will get the best results with a finely ground almond flour rather than a course almond meal.. 2. Both almond and coconut flour have been a staple in my pantry, I like to have at least a bag or two of each. The texture is going to be on the thicker side, not liquidy. ★☆ Everything You Need to Know, 10 Facts About Ketone Drinks: Efficacy, Risks and Benefits, The 7 Health Benefits of MCT Oil Backed by Science, HIIT Workouts for Weight Loss: A Fitness Guide for All Levels, 10 Best Tips to Lose Weight Swimming (Plus: Health Benefits), Walking for Weight Loss: 4‑Week Walking Plan, Keto Spaghetti with Beef and Mushroom Sauce, Brussels Sprout with Bacon and Pistachios. In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix well. I have wanted to make a good low carb/keto pumpkin bread for a while now, and I tried and failed 5 times! If a batch of keto pumpkin muffins calls for a cup of pumpkin puree, each muffin only has about a tablespoon of puree — that’s not much! Then transfer to a cooling rack. Sprinkle with pumpkin seeds and press lightly onto the surface. Itâs going to depend on your oven, so check it at 45 minutes and go from there. Take out of oven and transfer to cooling rack as soon as you are able to touch the pan. Again letâs say you get 12 slices out of your loaf of sugar-free pumpkin bread, if thatâs the case then it is 240 calories per slice. Another thing to note is that this bread does take a long time to bake — up to an hour. Use an electric mixer to get it nice and creamy. Stir all the dry ingredients using a spoon. I chose to give it one more try, and let me tell you…it didnât sink!!!! Come to find out I was checking my spice cabinet making sure I had enough stuff to make another batch, and happened to look at my baking powder and saw it was expired by over a year.