Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol or your preferred keto sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger (optional)
- 3 large eggs
- ½ cup pumpkin puree (unsweetened)
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: Mix Wet Ingredients
In another bowl, whisk together eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and mix until fully incorporated. The batter will be slightly thick.
Step 5: Pour into Loaf Pan
Transfer the batter into the prepared loaf pan and smooth the top.
Step 6: Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the pumpkin bread cool for 10–15 minutes before slicing. Serve warm or store at room temperature.
