Taste the tantalizing flavors of autumn with our Best Keto Pumpkin Bread, a delectable treat that complements your healthy lifestyle while still satisfying your sweet tooth.
Imagine the smell of pumpkin bread just pulled out of the oven. If your bread is like a snuggly autumn hug then we’re smelling the same loaf! It’s also the loaf produced when you follow this simple keto-friendly recipe.
Now, just like our other guilt-free keto delights like the Low-Carb Almond-Flour Bread or Keto Buttermilk Cornbread, this baked good is also packed with nutrients. We’ve used almond flour to give you the good kinds of fats instead of hitting hard on the carbs. And of course, the heart of the recipe is the sweet, smooth pumpkin puree that gives it a lovely moist feel and drool-worthy fall flavors. Brace yourselves: your kitchen is about to smell like Thanksgiving with this yummy recipe!
Is Keto Pumpkin Bread Healthy?
You know it! This Keto Pumpkin Bread is low in carbs and loaded with healthy fats, totally scoring points for those of us on a keto diet. It’s also packed with good-for-you pumpkin puree and protein-rich eggs. And the cinnamon we’ve added is rich in antioxidants, making this bread both delicious and nutritious.
Ingredients
Ready to bake up some autumn? Here’s what you’ll need…
- 2 cups almond flour
- 1/4 cup granulated sweetener (I used xylitol)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 3 eggs
INSTRUCTIONS
- Preheat the oven to 325°F
- Line a 9×5 loaf pan with parchment paper.
- Add all the ingredients to a mixing bowl. Use a spoon to mix together until smooth.
- Pour the batter into the lined loaf tin. Smooth out its surface.
- Bake for 1 hour.
Serving Suggestions
This delicious Keto Pumpkin Bread shines when lightly toasted and slathered with a rich, cream cheese spread or a pat of butter. (I include steps/ingredients to making a cream-cheese glaze in this recipe for Red Velvet Waffles) For an extra festive touch, pair it with a warm, spiced keto-friendly drink like a Pumpkin Spice Latte or a hot mug of cinnamon tea. If you’re looking for another fall-flavored baked treat, try my Keto Cinnamon Sugar Muffins!
Tips & Tricks to Making a Perfect Keto Pumpkin Bread
- Use 100% pure pumpkin puree, not pumpkin pie filling, which is loaded with sugar.
- You can also make your own pumpkin puree by roasting a sweet, small pumpkin and pureeing the flesh.
- Lightly spoon the flour into your measuring cup and level off with a knife. Do not pack it in.
- Start checking the bread around the 50-minute mark by stabbing it with a toothpick. If it comes out clean, the bread is fully baked.
- Let the bread sit overnight after baking to allow the flavors to really meld together. It will also make it easier to slice!
FAQ & Substitutions
Totally! Sub in your favorite granulated sweetener, same amount. Erythritol and Stevia work a treat and are both keto friendly.
Slice and dice about half a cup of nuts like pecans or walnuts. You can also sprinkle in some unsweetened coconut shreds, or get decadent with low carb dark chocolate chips.
Go for it. Swap your almond flour for the same quantity of another nut flour like hazelnut. If nuts are a no-go, you can use sunflower seed flour.
If my sweet tooth is louder than usual, I usually turn this into a Choc-Chip Keto Pumpkin Bread by folding in half a cup of sugar-free dark chocolate chips to the mix.
Try to resist the urge to peek. Keep that oven door closed as often as possible while baking. Also, double-check your baking powder is fresh, it spoiled my pumpkin bread once.
How to Prep and Store Your Keto Pumpkin Bread
Bake the bread as described in this recipe. Once it has cooled, cover it and set it on the countertop for around 4 days (if it lasts that long!).
To keep it around longer, store it in the fridge for up to a week.
And if you got lots of bread slices but no immediate plans to indulge? Just freeze them until hunger strikes. The bread should last for up to 2 months in the freezer. Before eating the bread, try toasting it or warming it up on a low-temp oven.
Keto Pumpkin Bread
Ingredients
- 2 cups almond flour
- 1/4 cup granulated sweetener (I used xylitol)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 3 eggs
Instructions
- Preheat the oven to 325°F
- Line a 9×5 loaf pan with parchment paper.
- Add all the ingredients to a mixing bowl. Use a spoon to mix together until smooth.
- Pour the batter into the lined loaf tin. Smooth out its surface. Bake for 1 hour.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, which is loaded with sugar.
- You can also make your own pumpkin puree by roasting a sweet, small pumpkin and pureeing the flesh.
- Lightly spoon the flour into your measuring cup and level off with a knife. Do not pack it in.
Nutrition
Michele
Wednesday 27th of September 2023
This sounds delicious but what size loaf pan? Did I miss something?
Ketoinpearls
Wednesday 27th of September 2023
Hi Michele, so happy you like it! I have used a standard 9x5 loaf pan. I will add to the recipe copy.