Pumpkin bread recipes are appearing everywhere at this time for the year but if you are looking for a delicious keto, low carb pumpkin spice bread recipe then look no further. This lip- smacking, moist, low carb pumpkin spice bread is made with almond flour and coconut flour and is gluten-free and refined sugar free but tastes just like the real thing.
You can have this bread for breakfast, which you can pair with a cup of keto coffee or have a slice for a snack later in the day. So here’s the recipe from Jacqueline Wheeler, who’s into keto whole foods and a natural lifestyle.
I have tweaked it a little to make it even healthier suggesting that you use organic or at least free range eggs and grass-fed butter. Also, I think Himalayan or salt from ancient sea beds is better than sea salt because most of it contains plastic fibers now and no one knows what that may do to you. Best to avoid it in my opinion.
In case you’re thinking that pumpkin is not low carb then you’ll probably be surprised to know that you can eat it on a low carb or keto diet but you will have to watch how much you eat of it. 1 cup of canned pumpkin contains about 12 grams net carbs so you won’t get much in a slice.
Low Carb Pumpkin Spice Bread
• 4 organic or free range eggs
• 3/4 cup coconut oil or melted grass-fed butter
• 1 cup canned pumpkin puree
• 1 tsp. vanilla extract
• 4 tsp. gluten free baking powder
• 1/4 to 1/2 cup Pyure or any zero calorie sweetener that you like
• 1 1/2 cups almond flour
• 1/2-cup coconut flour
• 1/2-cup flaxseed
• 1 tbsp. Pumpkin pie spice (make your own with 1/4 tsp. clove, 2 tsp. cinnamon, 1 tsp. cardamom, and 1/2 tsp. nutmeg)
• 1/3 cup of unsweetened nut milk
• 1/4 cup hemp seeds
• Pinch of Himalayan salt
• 1/2 cup chopped macadamia nuts (optional)
• In a bowl, mix the butter or coconut oil with the eggs. Give it a good stir.
• Add the canned pumpkin and mix well then add the vanilla extract and Pyure or the sweetener of your choice. Mix all ingredients together well.
• Next, add the coconut flour, almond flour, flaxseed, hemp seeds, baking powder, a pinch of salt, and the pumpkin pie spice or other spices in the bowl. Mix all ingredients well.
• Add the chopped macadamia nuts to the ingredients and mix. Place in a greased baking pan and bake at 350°F (175C approx) for about 70 minutes.
• Leave to cool for 10 minutes and serve!
Here’s the video of the recipe:
Want more low carb recipes? Check out the Keto In Five Bundle and start your weight loss journey today! You get 120 low carb recipes – 30 breakfasts, 30 lunches, 30 dinners & 30 desserts! 5 is the limit of ingredients and grams of net carbs per serving for EVERY recipe!