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Keto Pumpkin Bread

Keto Pumpkin Bread

Moist, fluffy, and full of warm spices, keto pumpkin bread is a comforting low-carb treat you’ll love all year round.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • ½ cup pumpkin puree (unsweetened)
  • 3 large eggs
  • ¼ cup erythritol or monk fruit sweetener
  • 2 tbsp coconut flour
  • 2 tbsp butter or coconut oil
  • 1 tso vanilla extract
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • Pinch of salt

Equipment

  • 1 Mixing bowls
  • 1 Measuring cups and spoons
  • 1 Whisk or Hand Mixer
  • 1 Silicone or nonstick loaf pan
  • 1 Spatula
  • 1 Wire rack

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line or grease a loaf pan.
  2. Mix the Wet Ingredients: In a large bowl, stir together the pumpkin puree, eggs, melted butter, vanilla, and sweetener until smooth.
  3. Combine the Dry Ingredients: In a separate large bowl, combine almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt.
  4. Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture, until fully combined and a thick batter is formed.
  5. Pour into Pan: Transfer the batter to the prepared loaf pan and use a spatula to spread the top.
  6. Bake: Place in the oven and bake for 40-45 minutes or until a toothpick stuck in the centre comes out clean.
  7. Cool: Allow the bread to cool in the pan for 10–15 minutes, then remove it to a wire rack to cool completely before slicing.

Notes

  • To make the mixing easier, you should have eggs and pumpkin puree at room temperature.
  • Take care not to overmix the batter — just until combined.
  • Throw in chopped pecans or sugar-free chocolate chips for good measure.
  • Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
  • Only cut after the bread has completely cooled for a neater slice.