Embrace the cozy flavors of autumn with a slice of this incredibly moist and delicious Keto Pumpkin Bread, made effortlessly in your Instant Pot! This recipe delivers all the warm, comforting spice you crave in a classic pumpkin loaf, but without the carbs and sugar. Using almond flour keeps it perfectly tender and gluten-free, while the pressure cooker ensures it bakes to perfection without ever drying out. It’s the perfect healthy treat to enjoy with a warm cup of coffee on a crisp fall morning.
Ingredients
• ½ cup (120g) pumpkin puree
• 2 large eggs, beaten
• 1 cup (112g) almond flour
• ¼ cup (60ml) unsweetened almond milk
• 1 tbsp (16g) almond butter, melted
• ¼ cup (48g) erythritol or your preferred keto sweetener
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp pumpkin pie spice
• ¼ tsp ground nutmeg
• ¼ tsp turmeric powder (for color)
Instructions
1. Directions
2. In a large mixing bowl, whisk together the dry : almond flour, sweetener, baking powder, salt, nutmeg, turmeric, and pumpkin pie spice.
3. In a separate bowl, combine the wet : pumpkin puree, beaten eggs, almond milk, and melted almond butter. Stir until smooth.
4. Pour the wet mixture into the dry and stir until just combined. Do not overmix the batter.
5. Grease a 7-inch springform pan. Pour the batter into the pan and spread it evenly. Cover the top of the pan tightly with aluminum foil.
6. Pour 1 cup of water into the stainless steel insert of your Instant Pot and place a trivet on the bottom.
7. Carefully lower the covered pan onto the trivet. Secure the Instant Pot lid and set the valve to ‘Sealing’.
8. Press the “Manual” or “Pressure Cook” button and cook on Low pressure for 25 minutes.
9. When the timer finishes, allow the pressure to release naturally for 10 minutes before performing a quick release for the remaining pressure.
10. Using oven mitts, carefully lift the pan from the pot and place it on a wire rack. Remove the foil and let the bread cool completely before slicing and serving.
Nutritional Information
• Per Serving (makes 4):Calories: 275Total Fat: 21.8gNet Carbs: 5.8gProtein: 10.7gFiber: 4.7g
Pro Tips
• Pro-Tips for Perfect Pumpkin Bread
• Ensure the foil covering your pan is very tight. This prevents condensation from dripping onto the bread and making the top soggy.
• For a richer, nuttier flavor, you can add ¼ cup of chopped pecans, walnuts, or sugar-free chocolate chips to the batter.
• Check for doneness by inserting a toothpick into the center of the bread after cooking. It should come out clean or with a few moist crumbs attached.
• Store leftover bread in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
FAQ
Q: Can I add nuts or chocolate chips to this keto pumpkin bread
A: Yes, you can easily customize this recipe by adding up to ¼ cup of chopped pecans, walnuts, or sugar-free chocolate chips to the batter for extra flavor and texture.
Q: How do I store leftover pumpkin bread
A: Store leftover bread in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes beautifully for up to 3 months.
Q: What can I use instead of erythritol
A: This recipe is flexible. You can use erythritol or substitute it with your preferred keto-friendly sweetener. Adjust the amount based on the sweetness of your chosen alternative.
Q: Why is the top of my Instant Pot bread soggy
A: A soggy top is typically caused by condensation from the Instant Pot dripping onto the bread. To prevent this, ensure the aluminum foil covering your pan is sealed very tightly before cooking.
