Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Keto Pumpkin Bread

Keto Pumpkin Bread: A Fall Favorite to Savor Today!


  • Total Time: 55 minutes
  • Yield: 1 loaf (8–10 slices) 1x
  • Diet: Vegetarian

Description

There’s something utterly comforting about the smell of freshly baked bread, and when it’s Keto Pumpkin Bread, it’s even more irresistible! This low-carb delight satisfies your sweet tooth and brings cozy fall flavors into your kitchen. Moist, warmly spiced, and keto-friendly—it’s the perfect treat for breakfast, dessert, or a mid-day snack.


Ingredients

Scale
  • 2 cups almond flour (200g)

  • 1/4 cup granulated sweetener (e.g., Lakanto)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon or pumpkin pie spice

  • 1 cup pumpkin puree

  • 3 eggs (or flax eggs for vegan option)

  • Optional: a handful of sugar-free mini chocolate chips


Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.

  • Mix dry ingredients: In a large bowl, combine almond flour, sweetener, baking powder, salt, and cinnamon/pumpkin pie spice. Stir until evenly blended.

  • Add wet ingredients: Mix in the pumpkin puree and eggs (or flax eggs). Stir until a smooth batter forms.

  • Optional: Fold in chocolate chips.

  • Bake: Pour the batter into your prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  • Slice & serve: Enjoy warm or at room temperature!

Notes

  • Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) for a vegan version.

  • Add nutmeg, cloves, or a splash of vanilla for extra depth.

  • Store in an airtight container for 2 days at room temp, 1 week in the fridge, or 3 months in the freezer.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 165 kcal
  • Sugar: 1 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 50 mg

Keywords: keto pumpkin bread, low carb pumpkin bread, sugar-free pumpkin bread, almond flour pumpkin loaf, gluten-free fall recipes, healthy pumpkin bread