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Keto Pumpkin Bread

Ingredients

Wet Ingredients

• 4 large pasture-raised eggs
• 1 cup (240 g) pure pumpkin purée (unsweetened)
• ½ cup (115 g) melted butter or coconut oil
• ½ cup (100 g) Lakanto Classic (monk fruit + erythritol blend)
• 2 tsp pure vanilla extract

Dry Ingredients

• 1 ½ cups (150 g) blanched almond flour
• ¼ cup (28 g) coconut flour
• 2 ½ tsp aluminum-free baking powder
• 1 tsp pumpkin pie spice (or ¾ tsp cinnamon + ¼ tsp nutmeg + pinch clove)
• ¼ tsp fine sea salt
• ½ cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.
2. In a large bowl, whisk eggs and Lakanto until pale and frothy (about 2 minutes).
3. Add pumpkin purée, melted butter (or oil), and vanilla; whisk smooth.
4. In another bowl, combine almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
5. Fold the dry ingredients into the wet just until blended. Stir in half the pecans, if using.
6. Spread batter into prepared pan, top with remaining pecans, and bake 55–65 minutes, until a toothpick comes out clean.
7. Cool completely before slicing for the best texture.

Nutrition & Macronutrient Ratio