Keto Pumpkin Bread with Icing
This tender, flavorful keto pumpkin bread with icing is simple to make and only uses a handful of ingredients.
Servings: 12 slices
Calories: 221kcal
Equipment
Ingredients
Pumpkin Bread:
- 2 cups super fine almond flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup oil you can use your oil of choice
- ¼ cup sugar-free maple flavored syrup I used Lakanto
- 2 large eggs room temperature
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- Optional: ½ cup keto chocolate chips
Icing:
- 1 ½ cups powdered sugar-free sweetener
- 3 tablespoons butter melted
- 3 tablespoons milk or dairy free milk
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
- Optional: stir in mini chocolate chips.
- Spoon batter evenly into your parchment lined loaf pan.
- Bake for 35-40 minutes or until the center is set.
- Remove from the oven and let it cool.
- For the icing: In small bowl whisk together the powdered sweetener, melted butter, milk, and vanilla. Drizzle over the keto pumpkin bread. Allow it to set before slicing.
- Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
Notes
- Use room temperature pumpkin.
- Spoon the almond flour into the measuring cup and then level it.
- Use canned pumpkin puree for the best consistency
- Start with the lowest cooking time and check for doneness from there.
- Let cool almost completely before icing.
- Net carb count is without chocolate chips.
Nutrition
Serving: 1 | Calories: 221kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 111mg | Fiber: 3g | Sugar: 10g