Well it’s that time of year again, and fall baking in full swing. Everyday I find myself baking recipes alternating between keto and non-keto, like this delicious Keto Pumpkin Bread recipe. How do you enjoy fall baking when you lose 75 pounds and you are afraid of gaining it all back with all the delicious baking ideas for fall?
Thank goodness for keto recipes that keep me somewhat in control. With this Keto Pumpkin Bread recipe, it’s hard to have just one slice. It’s that good! I have to keep reminding myself that moderation is key. Because usually, I’m a gotta-have-the-whole-loaf kinda girl. Especially when watching Fall season baking shows on TV.
My secret ingredient to this Keto Pumpkin Bread recipe, is Sugar Free Pumpkin Spice non-dairy creamer. Yup! I use this ingredient in a lot of baking recipes that call for water. I usually opt for the French vanilla flavor, but pumpkin spice just seemed right.
You can use unsweetened almond milk, if you prefer.
Another secret ingredient that I have been using lately is Vanilla Powder. I like that it’s powder, and it doesn’t overpower the recipe, yet still provides a wonderful vanilla flavor.
The crunchy walnut topping brings a wonderful texture full of flavor.
This Keto Pumpkin Bread recipe should bake for 40-45 minutes.
I found that with my antique stove 45 minutes did the trick. Toothpick finally came out clean. But your baking times may vary.
Keto Pumpkin Bread Recipe
Ingredients
2 cups almond flour
1/2 cup brown sugar substitute
2 tablespoons coconut flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla powder
2/3 cup pumpkin puree canned or fresh
4 large eggs
1/2 cup Coffee mate sugar free pumpkin spice creamer or almond milk
For the topping
1/4 cup almond flour
2 tablespoons brown sugar substitute
1/4 cup chopped walnuts
1 teaspoon cinnamon
2 tablespoons butter softened
Instructions
Preheat the oven to 350° F. Line a loaf pan with parchment paper, or spray loaf pan with non-stick cooking spray.
In the bowl of an electric mixer, add all of the bread ingredients to the mixing bowl. Mix on medium until well combined, about 2 minutes. Pour into loaf pan.
Mix together the topping ingredients in a separate medium bowl.
Spread the topping mixture evenly on the top of the pumpkin batter that’s in the loaf pan.
Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
Baking times may vary.
Remove from oven, and let pan rest for 20 minutes. Gently remove bread from pan, and transfer to a cutting board or plate. Let rest until completely cooled before slicing.
Ingredients
- Ingredients
- 2 cups almond flour
- 1/2 cup brown sugar substitute
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla powder
- 2/3 cup pumpkin puree canned or fresh
- 4 large eggs
- 1/2 cup Coffee mate sugar free pumpkin spice creamer or almond milk
- For the topping
- 1/4 cup almond flour
- 2 tablespoons brown sugar substitute
- 1/4 cup chopped walnuts
- 1 teaspoon cinnamon
- 2 tablespoons butter softened
Instructions
- Instructions
- Preheat the oven to 350° F. Line a loaf pan with parchment paper, or spray loaf pan with non-stick cooking spray.
- In the bowl of an electric mixer, add all of the bread ingredients to the mixing bowl. Mix on medium until well combined, about 2 minutes. Pour into loaf pan.
- Mix together the topping ingredients in a separate medium bowl.
- Spread the topping mixture evenly on the top of the pumpkin batter that’s in the loaf pan.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Baking times may vary.
- Remove from oven, and let pan rest for 20 minutes. Gently remove bread from pan, and transfer to a cutting board or plate. Let rest until completely cooled before slicing.
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