25+ Irresistible Keto Hazelnut Flour Bread Recipes You Must Try

Hazelnut flour is a fantastic ingredient for anyone following a keto diet.

Not only does it offer a low-carb alternative to traditional flours, but it also brings a unique, nutty flavor that can elevate any baked good.

Among the many ways to use hazelnut flour, making bread is one of the most versatile and satisfying.

From sweet loaves perfect for breakfast to savory breads that complement any meal, keto hazelnut flour bread recipes offer endless possibilities.

In this article, we’ve compiled over 25 delicious keto hazelnut flour bread recipes to inspire your low-carb baking adventures.

Whether you’re a seasoned baker or just starting on your keto journey, these recipes are sure to become staples in your kitchen.

25+ Irresistible Keto Hazelnut Flour Bread Recipes You Must Try

Keto hazelnut flour bread is more than just a diet-friendly alternative; it’s a delicious and versatile option that can fit into various meals and occasions.

The nutty flavor of hazelnut flour pairs beautifully with a range of ingredients, making it a perfect base for both sweet and savory breads.

With these 25+ recipes, you have a treasure trove of ideas to keep your baking exciting and your diet on track.

From breakfast treats to dinner accompaniments, these recipes ensure that you never have to miss out on the joy of freshly baked bread while maintaining your keto lifestyle.

Try out these recipes, and discover how delightful keto baking can be!

Keto Hazelnut Flour Banana Bread

This Keto Hazelnut Flour Banana Bread is a delightful treat that combines the rich, nutty flavor of hazelnut flour with the sweetness of banana essence. Perfect for breakfast or a mid-day snack, this bread is low in carbs and packed with healthy fats, making it an ideal choice for those following a keto diet.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp banana extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and banana extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Banana Bread is a moist and flavorful alternative to traditional banana bread. By using hazelnut flour and a hint of banana extract, you can enjoy the beloved flavors of banana bread while staying within your keto diet guidelines. Enjoy it with a spread of butter or your favorite keto-friendly jam.

Keto Hazelnut Flour Pumpkin Bread

Keto Hazelnut Flour Pumpkin Bread is the perfect way to welcome the fall season with a low-carb twist. This bread is moist, spiced just right, and boasts a delightful pumpkin flavor complemented by the rich taste of hazelnut flour. It’s an excellent choice for a cozy breakfast or a seasonal treat.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 3 large eggs
• 1 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together the eggs, pumpkin puree, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Pumpkin Bread is a deliciously spiced and moist treat that embodies the flavors of fall. With its rich hazelnut base and aromatic pumpkin spice, this bread is sure to become a seasonal favorite in your keto recipe collection.

Keto Hazelnut Flour Zucchini Bread

Keto Hazelnut Flour Zucchini Bread offers a nutritious and flavorful way to use up your garden zucchini while keeping your carb intake in check. This bread is moist, subtly sweet, and packed with the wholesome goodness of hazelnut flour, making it perfect for any time of the day.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1 cup grated zucchini, excess moisture squeezed out
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the eggs, grated zucchini, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Hazelnut Flour Zucchini Bread is a delicious way to incorporate more vegetables into your diet while staying true to your keto lifestyle. The moist texture and nutty flavor make this bread a versatile and healthy option for breakfast, snacks, or even dessert. Enjoy each slice knowing you’re indulging in a low-carb, nutrient-rich treat.

Keto Hazelnut Flour Lemon Poppy Seed Bread

This Keto Hazelnut Flour Lemon Poppy Seed Bread is a refreshing and zesty treat that’s perfect for a light breakfast or an afternoon snack. The combination of lemon and poppy seeds gives this bread a delightful flavor, while the hazelnut flour keeps it low-carb and nutritious.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp poppy seeds
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Lemon Poppy Seed Bread is a delightful and refreshing treat that balances the tanginess of lemon with the nuttiness of hazelnut flour. Perfect for a spring or summer day, this bread is both light and satisfying, making it an excellent addition to your keto baking repertoire.

Keto Hazelnut Flour Chocolate Chip Bread

Keto Hazelnut Flour Chocolate Chip Bread is a decadent and satisfying treat that’s perfect for satisfying your sweet tooth without derailing your keto diet. Packed with sugar-free chocolate chips, this bread is rich, moist, and incredibly easy to make.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the sugar-free chocolate chips.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Chocolate Chip Bread is a delicious way to enjoy a sweet treat while sticking to your keto diet. The combination of rich hazelnut flour and melty chocolate chips makes each bite satisfying and indulgent. Enjoy a slice with your morning coffee or as a dessert to cap off your day.

Keto Hazelnut Flour Blueberry Bread

Keto Hazelnut Flour Blueberry Bread is a delightful and nutritious option for those following a low-carb lifestyle. Bursting with juicy blueberries and complemented by the rich flavor of hazelnut flour, this bread makes for a perfect breakfast or snack.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Hazelnut Flour Blueberry Bread is a wonderfully fruity and nutty bread that’s perfect for any time of the day. The combination of hazelnut flour and fresh blueberries creates a moist and flavorful loaf that’s low in carbs but high in taste. Enjoy this bread warm or cold, and savor the delicious flavors with each bite.

Keto Hazelnut Flour Coconut Bread

Keto Hazelnut Flour Coconut Bread is a tropical delight that combines the rich, nutty flavor of hazelnut flour with the sweetness of coconut. This bread is perfect for breakfast or as a snack, offering a delicious way to enjoy a low-carb, keto-friendly treat.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened shredded coconut
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Coconut Bread brings a taste of the tropics to your keto kitchen. The combination of hazelnut flour and shredded coconut creates a moist and flavorful loaf that’s perfect for satisfying your sweet tooth without the carbs. Enjoy it with a cup of coffee or tea for a delightful treat.

Keto Hazelnut Flour Carrot Bread

Keto Hazelnut Flour Carrot Bread is a nutritious and delicious way to enjoy a classic favorite without the carbs. This bread is packed with the natural sweetness of carrots and the nutty goodness of hazelnut flour, making it a perfect addition to your keto diet.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup grated carrots
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Fold in the grated carrots.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Carrot Bread is a healthy and satisfying way to enjoy the flavors of carrot cake without the added carbs. The moist texture and sweet, spiced flavor make it a perfect treat for any time of the day. Enjoy a slice with your favorite keto-friendly cream cheese spread for an extra special treat.

Keto Hazelnut Flour Garlic Herb Bread

Keto Hazelnut Flour Garlic Herb Bread is a savory and aromatic bread that’s perfect for pairing with your favorite keto meals. The combination of garlic and herbs with the nutty flavor of hazelnut flour creates a delicious and versatile loaf that’s low in carbs and high in flavor.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp Italian seasoning
• 3 cloves garlic, minced
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, Parmesan cheese, erythritol, baking powder, baking soda, salt, Italian seasoning, and minced garlic.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Garlic Herb Bread is a savory and flavorful addition to any meal. The combination of garlic, herbs, and hazelnut flour creates a delicious loaf that’s perfect for enjoying with soups, salads, or as a snack on its own. Its low-carb profile makes it an ideal choice for those following a keto diet.

Keto Hazelnut Flour Banana Bread

Keto Hazelnut Flour Banana Bread is a delicious and low-carb take on the classic banana bread. Despite being keto-friendly, this bread retains the moist, sweet, and comforting flavors that make banana bread so beloved. It’s perfect for breakfast, a snack, or even dessert.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup mashed ripe bananas (about 1 large banana)
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the mashed banana, eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Banana Bread is a delightful way to enjoy the flavors of traditional banana bread while staying true to a keto diet. The combination of hazelnut flour and ripe bananas provides a moist and flavorful loaf that’s sure to satisfy your sweet tooth. Enjoy it warm or toasted with a pat of butter for an extra treat.

Keto Hazelnut Flour Zucchini Bread

Keto Hazelnut Flour Zucchini Bread is a moist and nutritious option for those following a low-carb lifestyle. The zucchini adds moisture and a subtle sweetness, while the hazelnut flour ensures this bread is both delicious and keto-friendly.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup grated zucchini (excess moisture removed)
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Fold in the grated zucchini.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Hazelnut Flour Zucchini Bread is a wonderful way to incorporate vegetables into your keto diet without sacrificing flavor. The zucchini keeps the bread moist, while the hazelnut flour adds a rich, nutty taste. This bread is perfect for breakfast or as a healthy snack throughout the day.

Keto Hazelnut Flour Cinnamon Swirl Bread

Keto Hazelnut Flour Cinnamon Swirl Bread is a decadent and flavorful option for those following a low-carb lifestyle. The cinnamon swirl adds a sweet and spicy touch, making this bread perfect for breakfast or as a dessert.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 2 tbsp erythritol
• 1 tbsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a small bowl, mix the erythritol and cinnamon for the swirl.
6. Pour half of the batter into the prepared loaf pan and spread it out evenly. Sprinkle half of the cinnamon swirl mixture over the batter.
7. Pour the remaining batter over the cinnamon layer and spread it out evenly. Sprinkle the remaining cinnamon swirl mixture on top.
8. Use a knife to gently swirl the batter.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Keto Hazelnut Flour Cinnamon Swirl Bread is a delightful treat that combines the nutty flavor of hazelnut flour with the sweet and spicy taste of cinnamon. Perfect for breakfast or as a snack, this bread is sure to become a favorite in your keto recipe collection. Enjoy a slice with a cup of tea or coffee for a comforting and satisfying treat.

Keto Hazelnut Flour Lemon Poppy Seed Bread

Keto Hazelnut Flour Lemon Poppy Seed Bread is a refreshing and tangy low-carb treat. The combination of lemon zest and poppy seeds creates a bright and flavorful bread that’s perfect for breakfast, brunch, or a snack. This bread is moist, aromatic, and keto-friendly, making it an excellent addition to your low-carb baking repertoire.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the poppy seeds.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Hazelnut Flour Lemon Poppy Seed Bread offers a delightful burst of citrus flavor with every bite. The tangy lemon and crunchy poppy seeds complement the nutty hazelnut flour, creating a bread that’s both tasty and nutritious. Enjoy a slice with your morning coffee or tea for a zesty start to your day.

Keto Hazelnut Flour Pumpkin Bread

Keto Hazelnut Flour Pumpkin Bread is a seasonal favorite that brings the flavors of fall to your keto kitchen. Made with hazelnut flour and spiced with cinnamon and nutmeg, this pumpkin bread is moist, flavorful, and perfect for enjoying during the cooler months. It’s a low-carb, gluten-free alternative to traditional pumpkin bread.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 3 large eggs
• 1 cup pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, whisk together the eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Hazelnut Flour Pumpkin Bread is a delicious way to enjoy the flavors of autumn while sticking to a low-carb diet. The combination of pumpkin and warm spices, along with the nutty flavor of hazelnut flour, makes this bread a comforting and tasty treat. Enjoy it as a snack or dessert, and savor the taste of fall in every bite.

Keto Hazelnut Flour Cheddar Chive Bread

Keto Hazelnut Flour Cheddar Chive Bread is a savory, cheesy bread that’s perfect for pairing with soups, salads, or enjoying on its own. The combination of sharp cheddar cheese and fresh chives adds a burst of flavor, while the hazelnut flour keeps it low-carb and gluten-free.

Ingredients:

• 2 cups hazelnut flour
• 1/4 cup coconut flour
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup erythritol or preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp chopped fresh chives
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine the hazelnut flour, coconut flour, cheddar cheese, Parmesan cheese, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped chives.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keto Hazelnut Flour Cheddar Chive Bread is a savory delight that’s perfect for those following a low-carb diet. The combination of sharp cheddar cheese and fresh chives creates a flavorful and satisfying bread that’s great as a side or a snack. Enjoy a slice with your favorite keto soup or salad for a complete meal.

Note: More recipes are coming soon!