Keto Pumpkin Bread

Sarah

5 from 3 votes

This incredibly low-carb keto pumpkin bread is full of fall flavor and has the perfect moist texture without all the sugar and carbs!

Nutritional information below does not include optional chocolate chips.

120 calories 10g F / 1g C (net) / 4g P / 2g fiber / 1g sugar

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Prep Time 15

Cook Time 35

Course Breakfast, Dessert, Snack

Cuisine American

Servings slices

Calories 120 kcal

Ingredients

¾ cup blanched almond flour 84g
¼ cup coconut flour 28g
⅓ cup granulated sugar-free sweetener 64g
¾ tsp baking soda 4.5g
2 tsp pumpkin pie spice blend 6g
½ tsp salt 3g
½ cup pumpkin puree 120g
¼ cup avocado oil 60ml
4 large eggs
6 Tbsp sugar-free chocolate chips 84g - optional

Instructions

Preheat oven to 350°F. Line two mini 5 1⁄2x3-inch loaf pans with parchment paper.
In a large bowl, add all dry ingredients and stir until combined. Add pumpkin, oil, and eggs, and stir until smooth.
If using chocolate chips, add about 2 tablespoons of the chocolate chips into the batter.
Distribute batter evenly between the two pans. Top with remaining chocolate chips.
Bake 35-38 minutes, or until toothpick inserted into center comes out with moist crumbs. Allow to cool.
Slice, and enjoy.

Notes

This recipe makes two mini loaves cut into 6 slices each. You can also bake it in a standard size loaf pan, but keep in mind that you will likely need to increase the baking time.

Nutrition

Calories: 120kcalCarbohydrates: 3gProtein: 4gFat: 10gFiber: 2gSugar: 1g

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