Gluten Free Keto Pumpkin
This gluten free keto pumpkin recipe solves the double dietary challenge beautifully, allowing everyone to participate in seasonal festivities without compromising health goals or dietary requirements. With just 4g net carbs per serving, this versatile dish brings the essence of fall to your table while accommodating multiple dietary needs.
Equipment
- 9-inch baking dish or loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Pumpkin Base
- 1 medium sugar pumpkin about 4 pounds, or 2 cans (15 oz each) pure pumpkin puree
- 3 tablespoons extra virgin olive oil
- 1/4 cup unsweetened almond milk
Sweeteners & Flavorings
- 1/2 cup erythritol or monk fruit sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder gluten-free certified
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon sea salt
Instructions
- If using fresh pumpkin, preheat your oven to 375°F (190°C). Cut the sugar pumpkin in half, scoop out seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until fork-tender. Let cool, then scoop out the flesh and puree until smooth. You'll need 2 cups of puree.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, xanthan gum, and salt.
- In a separate bowl, whisk together the pumpkin puree, olive oil, almond milk, sweetener, eggs, and vanilla extract until smooth and well combined.
- Gradually fold the wet ingredients into the dry ingredient mixture, stirring just until combined. Avoid overmixing.
- Pour the batter into a greased 9-inch baking dish or loaf pan. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil after 30 minutes if the top is browning too quickly.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Substitution Options:
- Replace almond flour with sunflower seed flour for nut allergies
- Swap almond milk with coconut milk for a richer flavor
- Use pumpkin pie spice alternative: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves Storage Tips:
- Room temperature: Store in an airtight container for up to 2 days
- Refrigeration: Keeps fresh for up to 1 week when properly sealed
- Freezing: Slice before freezing and separate pieces with parchment paper; keeps for 3 months Serving Suggestions:
- Top with a dollop of whipped coconut cream and a sprinkle of cinnamon
- Serve warm with a scoop of keto-friendly vanilla ice cream
- Create a breakfast parfait by layering with sugar-free yogurt and crushed pecans
- Replace almond flour with sunflower seed flour for nut allergies
- Swap almond milk with coconut milk for a richer flavor
- Use pumpkin pie spice alternative: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves Storage Tips:
- Room temperature: Store in an airtight container for up to 2 days
- Refrigeration: Keeps fresh for up to 1 week when properly sealed
- Freezing: Slice before freezing and separate pieces with parchment paper; keeps for 3 months Serving Suggestions:
- Top with a dollop of whipped coconut cream and a sprinkle of cinnamon
- Serve warm with a scoop of keto-friendly vanilla ice cream
- Create a breakfast parfait by layering with sugar-free yogurt and crushed pecans
Nutrition
Calories: 235kcalCarbohydrates: 9gProtein: 8gFat: 18gSaturated Fat: 3gCholesterol: 70mgSodium: 180mgFiber: 5gSugar: 2g
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