Low Carb Pumpkin Bread (GF, DF, Paleo, Keto Friendly)
This refined sugar-free, grain-free, oil/butter-free pumpkin bread is overall very healthy and perfect for the upcoming holidays! Eat it for breakfast, snack or dessert!
We are less than two weeks away from thanksgiving, and I have the perfect pumpkin recipe for the holiday. Nowaday, dietary restrictions are becoming more common with keto, paleo, gluten-free, diary-free, aside from vegan, vegetarians, and pescatarians (I just named a few, I’m sure there are a ton more out there). This pumpkin bread is low carb, paleo, keto-friendly, gluten-free, and dairy-free. However, it is so moist you might just miss that there is no butter/oil or all purpose flour.
I partnered with Pete and Gerry’s for this Pumpkin Bread. Their organic eggs come from small farms that are “dedicated to human animal treatment, safety, and environmental sustainability,” which also helps these small farms stay running in business. These organic eggs are produced in an environment that is free of added hormones, antibiotics, GMOs and pesticides.
I topped my pumpkin bread with cream cheese icing (includes dairy). I have a full recipe with my Apple Cinnamon Rolls, but here are super quick instructions. Leave half a block of cream cheese (4 oz) at room temp. Mix in a splash of vanilla extract, 10 drops of stevia (can sub sugar or maple syrup or other sweetener instead), and 2 tbsp of milk. And that is it! Taste, and add more sweetener or milk to get the consistency of your liking. Enjoy!
Low Carb Pumpkin Bread
Ingredients
- parchment paper
- 3 large organic eggs
- 1 can pure pumpkin puree (15 oz)
- 1/4 cup 100% pure maple syrup
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 2 cups blanched almond flour
- 1 tsp baking soda
Instructions
- Preheat oven to 350°F.
- Line a small loaf pan with parchment paper.
- In a mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, vanilla, cinnamon, and pumpkin pie spice.
- Mix in the almond flour and baking soda until there are no lumps.
- Transfer the batter to the loaf pan and gently tap the pan on the counter top to evenly distribute the batter (and remove air bubbles).
- Bake the bread for about 50 minutes until a toothpick inserted in its center comes out clean.
- Carefully remove the bread from the pan and transfer it to a wire rack
- Cool the bread completely for about 2 hours.
- Enjoy!
If you make the Low Carb Pumpkin Bread, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!
