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, it’s only 3g net carbs per serving, low carb and sugar-free but no one will know!
Recipe Highlights
- One of the best keto pumpkin bread recipes and it’s super easy to make.
- Easily customizable with your favorite mix-in’s such as chocolate chips, walnuts, pecans and etc.
- Made with a mix of almond flour and coconut flour for the perfect crumb in each bite.
Ingredients Needed
- Blanched Almond Flour
- Coconut Flour
- Keto Sweetener
- Baking Powder
- Pumpkin Spices (cinnamon, nutmeg, ginger & ground cloves)
- Egg
- Butter
- Pumpkin Puree
- Vanilla Extract
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
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 keto pumpkin bread itself. You can leave it out but it will last about 2-3 days left on your counter.
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
Equipment
- 5×7 small loaf pan
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 4 large egg
- 8 tablespoon unsalted butter
- 1/4 cup canned pumpkin
- 2 teaspoon vanilla extract
Instructions
- 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.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Thank you so much for this recipe, Darius! I changed my food lifestyle to the LCHF (low carb high fat) way of eating about four months ago, and this is the only bread recipe I’ve tried that has actually worked. It has an actual “quick bread” texture! I was so happy when I cut into it and saw the crumb, and then tasted it! My kids were so excited to have food that felt like the old way of eating 🙂 Thank you so much!!!
So happy you enjoyed the recipe, one of my favorites too. Thanks so much for giving me a chance to serve you!