Almond Flour Tomato Pumpkin Bread (Easy!)

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add this Low Carb Keto Pumpkin Bread on your must bake list fall!Just like the regular flour and hot spice version, this Almond Flour Pumpkin Bread Recipe It bakes so rich and moist…the main difference is that it’s also a sugar-free pumpkin bread to keep you satisfied.

The texture of this bread is about the same as mine Keto Pumpkin Muffins, but in the form of bread!Also, if you have any leftover squash (perhaps from Tomato Pumpkin Spice Latte?), which is the perfect way to use it.you may have all Keto Pantry Staples Do it now!

The right ingredients make a big difference in making keto bread.That’s why I use mix Wholesome Yum Almond Flour and coconut powder creating the perfect soft texture in this bread, and Besti Monk Fruit Allulose Blend Every bite is sweet like sugar. They’ve come together to make the best keto pumpkin bread you might not believe is low in carbs!

Ingredients and Substitutes

This section explains how to choose the best toppings for almond flour pumpkin bread, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

• Wholesome Yum Almond Flour – Due to the use of almond flour, some almond flour tomato pumpkin breads can be baked gritty. This one is very finely ground and blanched, perfect for making bread with the perfect consistency.If you need a nut-free option, try sunflower seed meal instead.
• Wholesome Yum Coconut Flour – Making simple keto pumpkin bread with coconut flour helps the bread absorb some of the moisture commonly found in pumpkin. This one has a super fine grind for an impeccable texture. I don’t recommend substituting this, but substituting another 2 cups of almond flour for the 1/2 cup of coconut flour might work if you have to (and you’ll need a larger loaf pan).
• Besti Monk Fruit Allulose Blend – Adds perfect sweetness (0 net carbs) and keeps bread moist (psicose locks in moisture).you can use other keto sugar substitute If you like. However, most (especially those with erythritol, which includes most brands of monk fruit and stevia) may leave bread with an aftertaste and drier.check my Sweetener Conversion Calculator If you still want to swap, get the exact amount.
• Pumpkin Pie Spice – A warming blend of cinnamon, nutmeg, cloves, ginger and allspice.you can store boughtor make Homemade Pumpkin Pie Spice in minutes.
• baking powder – Sugar-free pumpkin bread is usually fairly dense, but this ingredient still helps it rise a little.
• sea ​​salt – Adds balance to the sweetness of this Pumpkin Almond Flour Bread.
• Canned Pumpkin Puree – I use this for convenience, but you can also make your own pumpkin puree from fresh pumpkin. Just be sure to avoid canned pumpkin pie filling, which almost always contains added sugar.
• Egg – Use whole large eggs. flax eggs should work too, but I haven’t tested them.
• butter – Unsalted and melted. I prefer grass-fed varieties, but either will do.use coconut oil Dairy-free options.
• pumpkin seeds – These add a delicious texture to the top of the bread.

Variation: Try different toppings on pumpkin bread.

Substitute with pumpkin seeds Sugar Free Chocolate Chips, pecans, or chopped walnuts. (Any one can also be folded into a batter.) After baking and cooling, a layer Sugar Free Cream Cheese Frosting Would also make the perfect topping.

How to Make Keto Pumpkin Bread

This section describes how to make almond flour pumpkin bread keto, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

1. Prepare the pan. Line the loaf pans (This is the perfect size) with parchment paper so the paper hangs on the sides.
2. Mix dry ingredients. Combine almond flour, coconut flour, Besti, pumpkin pie spice, baking powder and salt large mixing bowl. (I like to use a whisk to break up any lumps.)
3. Add wet ingredients. Add the pumpkin puree, eggs, and melted butter and mix well. The batter will be thick – this is normal.

4. transfer. Spoon batter into prepared loaf pan and press evenly on top. Sprinkle with pumpkin seeds and press them into the surface of the bread.
5. bake. Bake this easy keto pumpkin bread recipe until a toothpick inserted comes out clean. Cool for 15 minutes, then transfer to the grill to cool completely.

Tip: Browning the bread too fast?

If your bread has darkened after 30 to 35 minutes of baking, wrap the top in foil until the end of the cooking time.

Storage Instructions

• Shop: Wrap leftovers in parchment paper (not plastic wrap!) and store in the refrigerator for 3-4 days. Storing in plastic wrap or in an airtight container can leave too much moisture in the bread.
• Reheat: Heat Pumpkin Keto Bread in the microwave or warm oven until heated through.
• freeze: Place the sugar-free pumpkin croutons on a parchment-lined sheet and freeze. Once solid, transfer to a freezer-safe container for long-term storage. You can reheat almond flour pumpkin bread straight from the freezer.

More Keto Squash Recipes

Sugar Free Pumpkin Bread is just the beginning!keep carbs low and Put pumpkin in your kitchen with these mouthwatering recipes:

Almond Flour Tomato Pumpkin Bread (Easy!)

This Almond Flour Tomato Pumpkin Bread is sweet and moist with only 3 grams of net carbs! Comfortable low-carb pumpkin bread is ready in just 10 minutes.

Prepare: 10 minute

chef: 45 minute

All: 55 minute

Serving Size: 16 (Adjust the scale recipe)

Recipe Videos

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 325°F (163°C).line one 8×4 (20 cm x 10 cm) baking pan and parchmentHang the paper on opposite sides (to remove later).

2. In a large bowl, combine almond flour, coconut flour, besti, pumpkin pie spice, baking powder, and sea salt.

3. Add pumpkin puree, eggs and melted butter. Mix until well mixed.

4. Transfer the batter to a lined baking sheet and press evenly to smooth the top. Sprinkle the top with pumpkin seeds and gently press them into the surface.

5. bake 45-55 minutes, until the inserted toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.

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recipe notes

Serving Size: 1 1/2-inch slices

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 159

fat 13.3 grams

protein 5.6 grams

total carbohydrates 6.5 grams

net carbs 3.2 grams

fiber 3.3 grams

sugar 1.2g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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