You will be adored when you bring this keto pumpkin bread for the holidays! It’s amazing and even better when you add the chocolate chips. Yet, its only 3g net carbs per serving, low carb and sugar-free but no one will know!
I know what you’re thinking, there’s no way a keto bread could possibly fool anyone. Well, you’re right! Anyone can tell a difference in texture but the flavor is what will wow them. Most people think diet foods are tasteless and boring but most people have yet to try the keto diet. Keto sweeteners are amazing and I recommend the tasteless ones such as allulose in this recipe. Thanksgiving recipes for keto exist where you don’t have to go on an uncontrollable binge for the holidays.
How To Make Keto Pumpkin Bread
- Blanched Almond Flour
- Coconut Flour
- Keto Sweetener
- Baking Powder
- Pumpkin Spices (cinnamon, nutmeg, ginger & ground cloves)
- Pumpkin Puree
- Vanilla Extract
To start, melt butter and preheat oven.
Next, combine all dry ingredients along with the pumpkin spice mix. If you don’t have all the individual ingredients simply add 1.5 TB of pumpkin pie spice.
Then, mix melted butter, eggs, vanilla extract and canned pumpkin together. Next, combine wet and dry ingredients. Cover and allow to sit at least an hour for flavors to work together if you have the time.
In a lined loaf pan pour the batter. Bake for an hour, ovens do vary so check at the 45 minute mark.
Then, remove and allow to cool completely before cutting. Almond flour is very fragile so cooling is a must.
Helpful Recipe Tips
- Allow to fully cool, if you cut it before it cools the keto pumpkin bread is very fragile and it could crumble on you. Allowing it to sit and cool this won’t happen but note the bread will still be fresh and moist.
- Use canned pumpkin puree not canned pumpkin pie filling which contains a ton of sugar.
- Smaller loaf pan, don’t use the standard 5×9 loaf pan because you won’t get the same rise. Instead use around a 5×7 (here) or slightly smaller.
- Quick tip, put the canned pumpkin in a bowl then pat it with a paper towel removing the extra water. This will make a better texture in the pumpkin bread.
How To Store Keto Pumpkin Bread
This keto bread freezes well and you’ll need to store in the refrigerator. I suggest covering it after you cut it to avoid oxidation. Just like meat when you cut the bread the area exposed to the air will oxidize and get hard, avoid that the best you can. If you freeze cover in plastic wrap first or use a vacuum seal bag to protect the bread itself. You can leave it out but it will last about 2-3 days left on your counter.
Pumpkin Bread Variations
- Chocolate chips
- Cream Cheese Frosting
- Pumpkin Seeds
Frequently Asked Questions (FAQs)
Can you have pumpkin bread on keto?
Traditional pumpkin bread you cannot have on the keto diet. Even the gluten free ones have too much starch or sugar which puts you way over the limit of carbohydrates in a day. However, this recipe is perfect for you and way better than the others anyway!
Is Pumpkin Keto
Yes, in fact you can find it in so many different recipes. I have an entire post explaining how to use pumpkin on the keto diet here, but this is a brief anwser. My most popular pumpkin recipes are my pumpkin spice latte, cheesecake, muffins and sweet potato casserole. Pumpkin is a squash and we have tons of fun with squash on keto. According to the USDA a full cup of pumpkin is only 9g net carbs.
What Is Pumpkin Spice
Pumpkin spice consist of a few different variations. The most common spices are cinnamon, nutmeg, cloves and ginger. I have seen some people use all spice but if it works for them that’s fine by me. I separated the spices in this recipe but if short you can buy a pumpkin spice mix and just use that.
What recipes for Thanksgiving are keto?
- Thanksgiving side dishes
- Pumpkin Spice Mug Cake
- Keto Pumpkin Cheesecake
- Sugar-free Whipped Cream
- Keto Cream Cheese Frosting
Keto Pumpkin Bread
- 5×7 small loaf pan
- 1 3/4 cup blanched almond flour
- 3 tablespoon coconut flour
- 1 cup granulated sweetener
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 4 large egg
- 8 tablespoon unsalted butter
- 1/4 cup canned pumpkin
- 2 teaspoon vanilla extract
- Preheat oven to 350°F and melt butter
- Combine all dry ingredients. If you don't have the individual pumpkin spice ingredients sub with 1.5 TB of pumpkin spice.
- In a separate bowl beat eggs with melted butter. Then add in vanilla extract and canned pumpkin.
- Combine dry and wet ingredients. Chocolate chips aren't included in the recipe but you can add them along with other variations I mentioned.
- Add batter into a lined loaf pan. Give a shake so everything is even and leveled into the pan.
- Bake for 60 minutes. Ovens do vary so start checking around 45 minutes.
- Allow to cool at least 30 minutes before serving.
- I counted about 10 slices from my loaf pan at about 1/4-1/2 inch per slice.