This Keto Pumpkin Bread is moist, flavorful, and topped with a delightful cinnamon-maple walnut crumb topping. It's perfect for a cozy breakfast or snack, and it's low in carbs, making it a guilt-free indulgence for anyone following a keto lifestyle.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup pumpkin puree. 3 large eggs. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 cup chopped walnuts. 2 tbsp melted butter. 2 tbsp almond flour. 1 tbsp powdered erythritol. 1/2 tsp ground cinnamon.
Instructions: Start by heating the oven to 350F 175C. You can use coconut oil to grease or line a loaf pan. Mix erythritol, baking powder, baking soda, cinnamon, nutmeg, salt, and almond flour in a large bowl using a whisk. Pumpkin puree, eggs, melted coconut oil, almond milk, and vanilla extract should all be mixed well in a different bowl. Mix the wet and dry ingredients together until they are just mixed. Mix in the chopped walnuts. Once the loaf pan is ready, pour the batter into it. To make the topping, melt the butter and mix it with the almond flour, erythritol, and cinnamon in a small bowl. Spread the crumbs out evenly on top of the batter in the loaf pan. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Cool the pumpkin bread in the pan for 10 minutes, then move it to a wire rack to cool all the way down before cutting it.
Prep Time: 15 minutes
Cook Time: 45 minutes
Stald Maglebo