Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. In a medium mixing bowl, whisk together eggs, pumpkin puree, melted butter (or coconut oil), and vanilla. You simply mix everything in one bowl. In a separate bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract. Cinnamon: Make sure it’s fresh. Paleo & Keto Pumpkin Bread With Glaze The Flours. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. So now I make it with 1 cup of pumpkin, which leaves me with an unused 3/4 cup. How to Store Your Almond Flour Pumpkin Muffins. Whisk the ingredients together. ), says that she likes to top it with pumpkin butter: Enjoyed this delicious keto pumpkin bread? By: All Day I Dream About Food. First, add ½ cup almond flour, 1.5 tablespoons Gentle Sweet (or your favorite sweetener), ½ teaspoons pumpkin spice, ½ teaspoons cinnamon, and ½ teaspoon baking powder to a medium bowl. My kids eat lower carb than most, and mostly paleo. There are two easy ways to store your Almond Flour Pumpkin Muffins. You can probably use a granulated sweetener instead, possibly adding a bit of water to the batter. I find that they are more satiating than baked goods. Want the new recipes in your inbox? STEP 3: In another bowl whisk the eggs, pumpkin, and vanilla. Jump to Recipe Print Recipe. In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. For example, while we love extra dark chocolate (Lindt 90% is our favorite), the kids find it too bitter. Recommended and linked products are not guaranteed to be gluten-free. Cool the bread for 30 minutes on the cooling rack. For longer storage, wrap each completely cooled slice in plastic wrap, and place the wrapped slices in a freezer bag in the freezer. * Percent Daily Values are based on a 2000 calorie diet. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Try 2 tablespoons. If using a granulated sweetenr instead of stevia, you might need to add 2 tablespoons of water to the mixture. You can use a standard 9 X 5 inches loaf pan, but then your bread won’t be as tall. I plan on having a big slice of this keto pumpkin cake tomorrow for breakfast, and I can’t wait! It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. If you want a crust, use the … I typically publish a new recipe once or twice per week. Please verify that a recipe fits your needs before using it. Using a spoon stir everything together. Add a little fall flavor back to your life with these Keto Pumpkin Pancakes that are made with almond flour … https://www.eatyourselfskinny.com/the-best-almond-flour-pumpkin-bread I keep one in the fridge, slice the second one and freeze the slices in freezer bags. So when your fall baking leaves you with extra pumpkin, these pancakes are the perfect breakfast treat to use up the rest. Sweetener: I use stevia. I typically publish a new recipe once or twice per week. There’s a difference. I don’t think baking time will be significantly affected, but it’s best to start checking after 30 minutes, just in case. Subscribe! Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Baking soda:  If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Don’t waste time looking for a vegan brownie mix, they’re not as accessible so utilize what you have at home! I like to use an almond flour with a super-fine texture made from blanched almonds. You would think it’s too thick, I almost added a little water to thin it out, but I’m glad I didn’t. Carefully remove the parchment, to allow air to circulate. These keto pumpkin pancakes made with almond flour are a delicious way to use up extra canned pumpkin! Now add up to 2 tablespoons of water if necessary (especially if you used a granulated sweetener). I seriously LOVE coming up with new recipes to keep your muffin game strong, like my paleo lemon poppyseed muffins and my healthy oat bran muffins. Canned pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling. With a rubber spatula, mix in the almond flour until well combined and smooth, then mix in the pumpkin pie spice and the baking soda. These Easy Pumpkin Cookies are a delight to make and enjoy this holiday season. ), Almond flour: This flour substitute bakes exceptionally well. Keto Pumpkin Bread that’s easy to make, delicious and gluten free? After it’s completely cool and sliced, you can store the slices in an airtight container in the fridge for up to 5 days. You can use almond flour as perfect compliment to gluten free baking as well. Pour batter into your prepared 8"X8" pan. So there you have it – a low carb cake that passed the test of high-carb eaters. Add the cinnamon and whisk to combine. Add almond flour, pumpkin spice, salt, and baking soda. Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes. They’re low-carb, gluten-free, paleo friendly, and easy to make. You’ll only need a few simple ingredients to make this paleo/keto pumpkin bread. In a medium bowl, lightly whisk the eggs. The great thing about this pumpkin … Pumpkin pie spice: Make sure it’s fresh! Then mix in the kosher salt and the baking soda. (This is the hardest part! In a separate bowl combine almond flour, coconut flour, salt, baking powder, and pumpkin pie spice. Yes this really is THE best low carb pumpkin bread made with almond and coconut flour and packed with warming spices.. … You can use a granulated sweetener instead, possibly adding a bit more pumpkin puree if you do. The second test is the hardest one. Is this something that I look forward to eating more of the next day? However, if you use a granulated sweetener instead of stevia, you might need to add a bit of water. Nutrition info is approximate and may contain errors, so you should independently verify it. You can leave the top as is, dust with a little Swerve Confectioners, or top it with cream cheese frosting. Smooth out the top. Canned pumpkin: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling. Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, … Slice it into 10 slices and serve. I like this keto pumpkin cake so much, that I often double the recipe and make two of them. 12 Mins . I made a few adjustments to the old recipe, and I am very pleased with this keto pumpkin cake. Line a large baking sheet with parchment paper. Vanilla extract. If you know me at all, you know that if you want healthy and tasty muffin recipes, I’m your girl. Ingredients in Low-Carb Pumpkin Mug Cake . In another bowl beat the eggs and sweetener with electric mixer on medium speed until pale and fluffy. Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. These Easy, Keto Low Carb Pumpkin Cookies are soft and chewy, made with pumpkin spice, almond flour, and topped with cream cheese icing or frosting. 35 Mins . It is light and fluffy and so very flavorful. Recommended and linked products are not guaranteed to be gluten-free. But they don’t eat as low carb as my husband and I, and therefore their palate is different than ours. I’m making to take to Thanksgiving!! : Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. An incredibly flavorful, moist and fluffy keto pumpkin cake, made with almond flour, is quite appropriate to serve for breakfast! Waiting for it to cool!). Today I am sharing this keto pumpkin tart recipe that is absolutely delicious and easy to make. Please read the disclaimers in our. Still, I consider this almond flour keto pumpkin cake as a legitimate breakfast or snack cake. This recipe … I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best (click through for the specific brands … In a medium bowl, combine the oil, eggs, pumpkin purée, monk fruit sweetener and pumpkin pie spice. The slices look even and gorgeous. Add the egg and continue to pulse just until the dough begins to come together in a shaggy mass. The dry ingredients in this Keto Pumpkin Quick Bread include; almond flour, coconut flour, arrowroot starch, xanthan gum, powdered monkfruit/erythritol sweetener, spices, baking powder, baking soda and salt. Scroll down to the recipe card for the detailed instructions. Please verify that a recipe fits your needs before using it. (The same is true for this wonderfully flavorful keto carrot cake, by the way, although I do frost that cake. Salt and baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Last updated on 10/20/2020 by Laura. If you do, check the batter, and if it seems too dry, you could try adding 2 extra tablespoons of pumpkin puree. A stale spice can easily ruin a dish (speaking from experience! Stir together, making sure to get all the lumps out. And, if you are looking for other keto pumpkin dessert recipes, don’t miss Keto Pumpkin Bread, Keto Pumpkin Cream Cheese Muffins, or my favorite Keto Pumpkin Cheesecake! The first: do I want to keep eating this? Add the butter and cream cheese and pulse until the mixture is very crumbly with pea-size pieces of butter. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Mix until well combined. Want the new recipes in your inbox? In a bowl mix together the almond flour, ground cinnamon and baking powder and set aside. It’s also good with some sweet butter. I topped it with some homemade cream cheese frosting and chopped walnuts/pecans.”. Here’s an overview of what you’ll need: Eggs: I use large eggs in almost all of my recipes, this one included. I also use some coconut flour in this pumpkin bread. Kalei Lynn says, “The cake turned out perfect! Cool it for about 30 minutes before slicing. Personally, I don’t bother with frosting because I like to have this keto pumpkin cake for breakfast, and frosting would firmly plant it in the “dessert” category. Here are the basic steps: Mix. … Keto Macaroons It’s just the start of pumpkin season so let’s begin with an easy keto recipe… See the Recipe . I typically publish a new recipe once or twice per week. In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix well. It’s truly easy! Batter will be thick. from the need to find a way to use the leftover puree. * Percent Daily Values are based on a 2000 calorie diet. Add the pumpkin puree, butter, stevia, vanilla and kosher salt. This pumpkin mug cake is quick, easy and delicious. For the crust: Add the almond flour, coconut flour, sweetener and salt to a food processor and pulse to combine. THESE pumpkin … Let cool before slicing. ... Find low carb substitutions for your current favorite recipes. How to Make Keto Pumpkin Pancakes. It’s one of the most common alternative flours used in keto baking. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Using a rubber spatula, transfer the batter to the prepared pan. Keto Pumpkin Crumb Cake. A stale spice can easily ruin a dish. ), On Instagram, Kalei Lynn posted these beautiful photos of the cake she had made. This bread is incredible. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Want the new recipes in your inbox. I typically publish a new recipe once or twice per week. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Please read the disclaimers in our. It’s perfect for breakfast or a tasty snack. My kids love it in their lunchboxes! Refined wheat, which is used to create wheat flour, causes large shifts in blood sugar levels. Stir all dry ingredients together with a spoon. Melted unsalted butter: I love using creamy European butter whenever possible. In a large mixing bowl, whisk together almond flour, coconut, sweetener, cinnamon, baking powder, nutmeg, ginger, cloves, and salt. I like this sweetener because it doesn’t have the bitter aftertaste that other stevia products have. Smooth the top out. Filed Under: Dessert Recipes Last updated on July 21, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Maintain a healthy balance of protein and fats. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. You can also toast slices in the toaster oven and spread them with butter. Slowly add the dry ingredients to the wet ingredients. What to do with the additional 3/4 cup? Add in the almond flour mixture and mix to combine. *If you use a granulated sweetener, check the batter, and if it seems too dry, you could try adding 2 extra tablespoons of pumpkin puree. Almond flour: An excellent flour substitute that bakes exceptionally well. https://soreyfitness.com/recipes/keto-pumpkin-bread-with-coconut-flour Low-Carb Pumpkin Bread Variations. Cool the cake in the pan on a cooling rack for 30 minutes before slicing and serving. Transfer to a greased 9-inch pie plate. Copyright © 2020. In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Pure creamy pumpkin cheesecake goodness. I got mine on Amazon. Preheat the oven to 350 degrees F (176 degrees C). Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Bake for 25 - 30 minutes or until the top starts to darken and the … Preheat oven to 350 degrees F. Butter a 9-inch pie plate. This sweet and sugar-free dessert treat is perfect for fall, Halloween, Thanksgiving, and the holidays. The exact measurements are included in the recipe card below. I use blanched finely ground flour in this recipe and don’t recommend using a coarse almond meal. 78 Keto Almond Flour Recipes. Scroll down to the recipe card for the detailed instructions. The cake comes out wonderfully fluffy and moist, with a beautifully textured top. A few more ingredients than a standard non-keto quick bread but all of these dry ingredients serve a purpose. This easy pumpkin bread recipe … Whisk to combine. You can probably replace the stevia with 1/2 cup of a granulated sweetener. Just a few ingredients for these gluten free, low carb, keto, nut free, sugar free macaroons! INGREDIENTS Crumb Topping • 1 cup almond flour • 1/4 cup coconut flour • 1/2 cup Swerve Brown • 1/2 tsp pumpkin pie spice • 1/2 cup butter melted • 1/4 tsp salt Pumpkin Cake • 1 cup almond flour • 1/2 cup Swerve Sweetener • 1/3 cup coconut flour This article has links to products and services we recommend, which we may make commission from. Doubling the recipe has the added advantage of using up an entire can of pumpkin, instead of just 1 cup. As it bakes, it fills your kitchen with the most amazing aroma of pumpkin and cinnamon. We’re totally skipping the crust in this recipe – we COULD totally do an almond flour crust, but I prefer these without. Sometimes I go all out and top it with homemade chocolate spread. … These almond flour, gluten-free crackers are an easy, healthy snack to crunch on. It’s really easy to make a delicious keto mug cake. The 21 Best Almond Flour Recipes The Best Keto Bread She graciously allowed me to post them here. On Instagram, coffee.keto.sunshine posted this AMAZING photo of the mini breads she made using this recipe. Add 3 eggs and ¼ cup of pumpkin puree to the dry mixture. Luckily, I have two recipes that use exactly this amount – keto pumpkin cheesecake and pumpkin cupcakes. Transfer the batter to a parchment-lined greased small loaf pan. Bake for about 30 minutes at 350°F. Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. I bake this almond flour pumpkin bread in a small loaf pan, measuring 8.5 X 4.5 inches. Incredibly flavorful keto pumpkin bread is perfect for breakfast or as a tasty snack. The exact measurements are included in the recipe card below. Now you know it’s good! The only tip I have for you is that if at all possible, you should measure the almond flour by weight (8 oz) and not by volume, for the best, most accurate results. In a medium bowl, lightly whisk the eggs. I have two major tests when making a recipe, especially a sweet one, to determine if it’s truly good. Whisk until well blended. In a bowl combine the almond flour, coconut flour, powdered Swerve, baking powder, salt, and pumpkin pie spice. Keto Pumpkin Muffins Ingredients. Like almond flour instead of wheat flour and granulated stevia instead of cane sugar. Stir … Add in the coconut oil, cream cheese, pumpkin puree and vanilla extract and beat until well combined. How do I make Keto Pumpkin Pancakes? I use blanched finely ground flour. Here are the basic steps: Whisk all the ingredients together in one bowl, in the order listed. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. 1. It’s one of my favorite breakfasts this time of year, so sometimes I bake two loaves, slice them and freeze the slices – it freezes beautifully, which is another big plus. When I first created this keto pumpkin bread recipe, I was determined to use the entire can of pumpkin puree, saving me (and you!) And if you’d like to try another keto bread recipe, I highly recommend this very flavorful keto zucchini bread. I love that she drizzled them with a glaze made of cream cheese and Swerve! Free of frosting and made with just a few simple ingredients, it’s also surprisingly satiating. And it’s also great topped with almond butter. Want the new recipes in your inbox. Use a rubber spatula to transfer the batter to the greased pie plate. Copyright © 2020. This recipe makes keto brownies easy and affordable. (Another good one is this keto pound cake.). You can put them in a food storage container with a lid or place them … Make a … Recipes that use almond flour have much less of an impact on blood sugar and provides sustained energy. Filed Under: Breakfast Recipes Last updated on September 22, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Just whip up the batter and enjoy. Bake the bread for about 40 minutes in a 350°F oven. And unlike me, they’re not accustomed to having stevia as their main sweetener. Add water. . Since 1 can of pumpkin puree has about 1 3/4 cups of pumpkin (not two cups), I slightly reduce the amount of almond flour I use when doubling this recipe and use just 15 oz instead of 16 oz. Subscribe! These keto pumpkin muffins are excellent too! I use stevia glycerite. Sweetener: I use stevia glycerite, which pretty much eliminates the bitter aftertaste typical to other stevia products. This is a pretty straightforward recipe. Do my kids like this recipe? In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. An incredibly flavorful, moist and fluffy low carb pumpkin cake, made with almond flour and sweetened with stevia. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Lightly spray the lined pan with oil. Add the pumpkin puree, butter, stevia, vanilla and kosher … You’ll only need a few simple ingredients to make this tasty cake. I usually try to have eggs for breakfast. Kosher salt: If using fine salt, use just a pinch. Add to flour mixture. It’s really good all on its own, and that’s how I usually serve it. A resounding yes on that one! But after making it many times, I have slowly realized that it’s too moist with so much pumpkin in the batter. And Lyn, who posted this beautiful photo of her creation (dotted with nuts, it seems! Preheat your oven to 350°F. The batter is very thick! These vegan keto pumpkin brownies are fudgy and delicious- but if you’d like a cakey texture, add an extra 1⁄4 cup almond flour or 3 tbsp coconut flour. Nutrition info is approximate and may contain errors, so you should independently verify it. It’s so easy! To thaw, warm them gently in the microwave on 50% power. Recipes Keto Pumpkin Pancakes with Almond Flour. Bake the cake until center is fully baked and a toothpick inserted in it comes out clean, 30-35 minutes. Well, the kiddos loved this cake and asked that I include it in their lunch boxes tomorrow. Incredibly flavorful keto pumpkin bread is so easy to make. Almond Flour Keto Crackers 4.5 Stars (2 Reviews) Crispy, buttery keto crackers made with three ingredients! I don’t recommend using a coarse almond meal in this recipe. It is rustic, fragrant, and very flavorful. I simply mix everything by hand in a medium bowl, in the order listed.