One of my favorite times of the year is fall! I love all things pumpkin and the includes all of the pumpkin baked goodies. The only problem that I have is that being keto it is hard to find those oh so yummy fall baked Goodes that are keto friendly. This year I said that I was going to have the full fall experience again. I started thinking what can I make that is still yummy but still keto. My first thought was keto pumpkin bread!
This simple keto pumpkin bread is great for morning coffee or even when you just want something sweet. Not to mention that it is super easy to make. You can add in your on flavor on this depending if want to add a cream cheese topping or even your favorite kind of snacking nuts. This is the way I made my first keto pumpkin bread below and I think I may even add a cream cheese topping next time.
4 eggs, room temperature
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup butter at room temperature
2/3 cup granulated erythritol sweetener
1 1/2 cup extra fine almond flour
1/2 cup coconut flour
2 tablespoons butter
1 cup chopped pecans
1 teaspoon pumpkin pie spice
1. Preheat the oven to 350 degrees
2. Spray a 9×5 loaf pan with cooking spray.
3. In the mixer or large bowl, combine together the butter and erythritol sweetener, until it is light and fluffy.
4. Scrape off the sides and add in eggs one at a time.
I truly loved this recipe and how well it turned out. I hope that it can help my other keto people out there to enjoy fall baked goodies. Let me know if you try this friends! XOXO