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Whats better than Moist delicious keto pumpkin Bread? Drowning it in a bourbon butter sauce of course. This Low carb Pumpkin bread is easy to make and tastes as good as the carb loaded traditional recipes.
It’s fall and that means it’s Pumpkin Everything Season!! This Low Carb Bourbon Butter Pumpkin Bread is fantastically delicious!! Easy to make and as moistest pumpkin bread you’ll ever try. This sweet treat skips the sugar and carbs but doesn't short change the flavor. whether its trick or treat season or a thanksgiving dessert I think you'll love this Pumpkin bread anytime of year.
I used my Lemon olive oil cake as a base recipe to make this keto friendly pumpkin bread. Olive oil cakes are extremely moist and have perfect texture so I knew it would work well as a pumpkin bread. I made mini loaves using cast iron loaf pans but you could use a skillet or even make muffin versions depending on what you have available. The recipe for the bread comes together quickly and can be prepared in a blender or food prosesser to make the recipe even easier. To prepare the bread dough simply pulse the wet ingredients in the blender until combined and then add the dry and the dough is ready before your oven has preheated.
When purchasing ingredients to make the pumpkin bread make sure you buy pumpkin purée and not pumpkin pie filling. Pumpkin pie filling has added sugar and other ingredients that give it a much higher carb count. I go one step further and always try to buy organic 100% pure pumpkin purée. Always double check the nutritional label as well as the ingredient list to make sure the only ingredient is pumpkin purée.
Because coconut flour is so absorbent I thought making A bourbon Butter sauce to pour over the bread would add lots of flavor and make the bread extra moist. To make the bourbon maple butter simply simmer equal parts of bourbon and ChocZero Pumpkin syrup or maple if you prefer. As the alcohol cooks off you may have a little flare up so keep an eye on the pan. Once the syrup and bourbon have reduced by half and are beginning to thicken remove from the heat and whisk in the cold butter. Let the sauce cool to room temperature then poke a bunch of small holes in the loaf and pour the bourbon butter over the bread. Let it sit in the loaf pan for about 30 minutes before removing from the pan and slicing. Top the pumpkin bread with powdered sweetener and serve.
If you dint have pumpkin spice seasoning you can make your own with just 4 ingredients. Store in a dry air tight container for up to 6 months.
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