🎃 Low-Carb Pumpkin Bread
A moist, tender pumpkin bread that’s low in carbs and naturally sweetened.
Ingredients
- 1 cup pumpkin purée
- 2 cups almond flour
- ¼ cup coconut flour
- 3 large eggs
- ½ cup erythritol or monk-fruit sweetener
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp unsweetened almond milk, if needed
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together the eggs, pumpkin purée, melted butter, vanilla, and sweetener.
- In a separate bowl, combine almond flour, coconut flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients. Don’t overmix. Add almond milk if the batter seems excessively thick.
- Fold in nuts if using.
- Pour into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cool in the pan for about 15 minutes, then transfer to a wire rack and cool completely before slicing.
Approximate nutrition
For 10 slices, without nuts: ~180 calories and ~4–5g net carbs per slice, depending on the sweetener and brands used.
Tip: For an especially moist loaf, refrigerate it overnight before slicing—the pumpkin flavor becomes even better.
