Keto 5-Ingredient Pumpkin Bread
5-ingredient Keto recipes keep getting better, and here is one that showcases the simplicity of low-carb baking. This delightful treat features a wonderful texture that is both moist and soft, while its flavor embodies the essence of fall with its rich pumpkin flavor. The best part? This Keto 5-ingredient pumpkin bread recipe is incredibly easy to make, requiring just five simple ingredients. With every slice, you’ll experience the perfect balance of simplicity and indulgence, making it an absolute must-have for your low-carb repertoire. So grab your mixing bowl and savor the incredible flavors and textures of this Keto 5-ingredient pumpkin bread.
How to Make It
Step 1
Preheat the oven to 350F/180C and line a 9 x 5-inch loaf pan with parchment paper. Set aside. In a large mixing bowl, add the eggs, granulated sweetener, pumpkin puree and whisk well until combined and smooth.
Step 2
In another bowl, add the almond flour and baking powder and whisk. Make sure all the baking powder is evenly incorporated and no large lumps of flour are visible. Gently pour the dry ingredients into the bowl with the wet ingredients in two batches while gently folding with a spatula.
Step 3
Pour batter into the previously prepared pan, and bake for 35 minutes or until the toothpick inserted in the middle comes out clean. Be careful not to overbake this bread since it burns fast. Remove the bread from the oven while the top still appears semi-soft to get a moist but firm bread.
Step 4
Remove the bread from the oven and transfer it to a cooling rack to cool for a few minutes. Remove the bread from the pan and let it cool completely for another 60 minutes before slicing with a sharp serrated bread knife into 12 slices.
Step 5
Serve right away with a warm cup of tea. Store any leftovers in an airtight container in the refrigerator for 3-5 days. Enjoy cold straight out of the fridge or warm in the microwave before eating.
Ingredients
- Raw egg
3 large
- Granulated Allulose
0.5 cup
- 100% Pure Pumpkin Puree
0.5 cup
- Almond flour
3 cup
- Baking powder
1 tbsp