Keto Pumpkin Streusel Loaf
A cozy and delicious pumpkin loaf infused with warm spices, perfect for keto diets without sacrificing flavor.
Ingredients
Main ingredients
- 2.5 cups fine almond flour
- 0.25 cups coconut flour
- 0.5 cups powdered erythritol (or preferred keto sweetener)
- 2 tsps baking powder
- 2 tsps ground cinnamon
- 0.5 tsps ground nutmeg
- 0.25 tsps ground cloves
- 0.5 tsps salt
- 4 large eggs
- 1 cups pumpkin puree (unsweetened)
- 0.33 cups melted butter or ghee
- 1 tsps vanilla extract
- 2 oz cream cheese (for glaze, optional)
- 2 tbsps heavy cream (for glaze, optional)
- 1 tbsps powdered erythritol (for glaze, optional)
Streusel topping (optional)
- 0.5 cups almond flour
- 2 tbsps melted butter
- 2 tbsps erythritol
- 0.5 tsps cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat the eggs, then whisk in the pumpkin puree, melted butter, and vanilla until smooth.
- Fold the wet mix into the dry mix until just combined. The batter will be thick.
- For the streusel, mix the streusel ingredients until crumbly, then sprinkle evenly over the batter once poured into the pan.
Baking
- Transfer the batter to the lined pan and bake for 40-50 minutes, or until a toothpick comes out mostly clean. If the streusel browns too fast, tent loosely with foil after 25 minutes.
- For the glaze, beat the glaze ingredients until smooth, then drizzle over the cooled loaf.
- Let cool for 15-20 minutes before slicing to keep crumbs minimal.
Notes
Measure almond flour carefully as it can vary in density. Always check the loaf at 40 minutes to prevent dryness.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 5gProtein: 6gFat: 17gSaturated Fat: 4gSodium: 200mgFiber: 2gSugar: 1g
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