Free Recipe, Keto Breakfast
Keto Pumpkin Bread
Makes 8 servings
Enjoy the warm, comforting tastes of autumn with our Keto Pumpkin Bread! Low in carbs and calories, this spiced loaf is brimming with pumpkin and cozy fall spices. Each slice offers a wonderful autumnal flavor that you can savor whenever you choose—perfect for breakfast, snacking, or dessert. Enjoy a festive piece of keto-friendly comfort food while you take in the season.
INGREDIENTS
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
Cooking spray
2 c. blanched finely ground almond flour
1/4 c. Swerve granular
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. kosher salt
1 c. pumpkin puree
3 large eggs
1/2 c. sugar-free dark chocolate chips
3 Tbsp. raw pepitas
INSTRUCTIONS
1. Bring the oven temperature up to 350°. Line a 4×8-inch loaf pan with parchment paper, making sure to leave a 2-inch overhang on the long edges. Spray the pan with cooking spray. Grease the parchment.
2. Combine the almond flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt in a big basin and whisk to combine.
3. Mix the eggs and pumpkin puree in a medium bowl. Whisk together the wet and dry ingredients. Add the chocolate chunks and stir.
4. Scrape batter into the prepared loaf pan. Spread the topping evenly using a spatula. Distribute the pumpkin seeds evenly. Puff the top and bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. After 30 minutes, tent with foil if browning is happening too quickly.
This AMAZING Recipe can be found in our new Keto Breakfast cookbook here
