Easy Low Carb Pumpkin Bread

A super easy pumpkin bread that no one will ever believe is Keto friendly & gluten free.

Course Bread, Dessert, Snack

Cuisine American

Keyword Almond Flour, bread, coconut flour, easy keto, easy keto bread, erythritol, keto pumpkin spice, pumpkin bread

Prep Time 10

Cook Time 50

Servings slices

Calories 148kcal

Author Thom

1/2 cup butter melted- or for dairy free - coconut oil and an extra ¼ tsp of salt for flavor.
3/4 cup pumpkin puree
1 tsp. vanilla extract
4 eggs

Preheat oven to 350°F
Melt the butter. The way I do this is to put it in a small bowl and set on top (not in) of the preheating oven, that way by the time you need it, it will be melted.
Line a bread pan with parchment.
To a largish mixing bowl add the almond flour and coconut flour and uese a fork to declumpify. (a very technical term that means smash all the clumps so the flour is consistent and clump free)
Add the rest of the dry ingredients to the declumpified flour and mix thoroughly.
To another large mixing bowl add all of the wet ingredients and mix completely (whip) if you have a standing mixer mix on high for about a minute.
Add the bowl of dry ingredients to the bowl with the wet ingredients and mix completely, but don't over mix. Mix for a few seconds, then scrape the sides and bottom of the bowl with a silicone scraper, then mix for another few seconds - that should be enough.
Put the mixture in the parchment lined bread pan and bake for 50-60 minutes. If you live at lower elevations it should be done in 50 minutes. Way up in the mountains where we live it and hour and five minutes.
When it's done remove from the oven and allow to cool so you can slice and enjoy.