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
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