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Keto Pumpkin Bread


Dreaming of a nut-free, keto friendly baked pumpkin treat? This recipe from Green and Keto has you covered. 


  • 1/2 cup butter, softened 
  • 2/3 cup erythritol sweetener
  • 4 eggs large 
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract 
  • 1 1/2 cup Pumpkin Seed Flour
  • 1/2 cup coconut flour 
  • 4 tsp baking powder 
  • 1 tsp cinnamon 
  • 1/2 tsp nutmeg 
  • 1/4 tsp ginger 
  • 1/8 tsp cloves 
  • 1/2 tsp salt



  1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper.
  2. In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
  3. Add the eggs, one at a time, and mix well to combine.
  4. Add the pumpkin puree and vanilla, and mix well to combine.
  5. In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Break up any lumps of almond flour or coconut flour.
  6. Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.) The batter will be somewhat thick.
  7. Spoon the batter into the prepared loaf pan. Bake for 45 - 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.


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