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Keto Pumpkin Bread

Keto Pumpkin Bread

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 5 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Equipment

  • Mixing bowls
  • Whisk
  • 9x5-inch loaf pan
  • Parchment paper
  • Cooling rack
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a mixing bowl, stir together almond flour, coconut flour, baking powder and salt; mixing well.
  3. In separate bowl, mix egg with pumpkin puree, melted butter, erythritol and vanilla until well blended.
  4. Stir in dry with wet, not forcefully or it will result in a tough batter.
  5. Transfer batter to loaf pan and bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow it to cool in the pan for 10 minutes then transfer to a rack and cool for at least 30 minutes before slicing.

Notes

Toss blueberries in 1 tsp almond flour and fold in to prevent blueberries from sinking.
Add lemon zest for brightness.
Refrigerate for up to 1 week.
This blueberry bread is moist and fruity, and scrumptious without all the carbs.