Best Keto Zucchini Pumpkin Bread

As autumn leaves begin to fall and the air grows crisp, a familiar flavor begins its rise to fame on store shelves, coffee shop menus, and dinner tables: pumpkin!

As a long-time lover of all things pumpkin, I couldn't help but wonder, "Is pumpkin keto-friendly?"

Good news, pumpkin enthusiasts! In moderation, pumpkin can be a great option for those on a ketogenic diet.

So, grab your baking mitts and let's dive into a seasonal treat that's both delightful and keto-compliant!

Here is what you need! – Almond flour – Shredded zucchini  – Pumpkin puree – Large eggs – Vanilla extract – Pumpkin pie spice – Swerve confectioners sugar substitute – Baking powder – Cream cheese, softened –Pumpkin seeds

Start with dry ingredients, then wet ingredients then Blend all the ingredients until the mixture is smooth.

Transfer and spread the blended mixture uniformly into the prepared loaf pan. Sprinkle the top with pumpkin seeds for that added crunch and visual appeal.

Place the loaf pan in the oven and bake for 30-40 minutes. You'll know it's done when it's beautifully browned on top and cooked through in the center.

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