Keto Pumpkin Bread

This Keto Pumpkin Bread is soft, fluffy and full of cozy fall spices and delicious pumpkin. It's easy to make in just one bowl and is the perfect low carb snack or breakfast!

Course Snack

Cuisine American

Keyword keto bread, keto pumpkin bread, low carb pumpkin bread

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 12 slices

Author Kelly

Ingredients

3 large eggs room temperature
1 cup canned pumpkin or pure pumpkin puree - NOT pumpkin pie filling
1/3 cup drippy almond butter
1/4 cup coconut oil melted and cooled
1/4 cup almond milk
2/3 cup golden monk fruit sweetener OR coconut sugar for paleo
1 1/2 teaspoons pure vanilla extract
1 1/2 cups superfine blanched almond flour
1 tablespoon coconut flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon baking soda

OPTIONAL ADD-INS

1/3 cup sugar free chocolate chips (we used Lily's) plus more for topping if desired
1 1/2 Tablespoon chopped pecans

Instructions

PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF. Grease a 9"x5" loaf pan, and line with parchment paper.
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
ADD THE DRY INGREDIENTS: Stir in the almond flour, coconut flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips and nuts, if using.
TRANSFER BATTER TO PAN: Pour the batter into the prepared loaf pan.
BAKE: Bake in preheated oven for 44 - 52 minutes, or until a toothpick inserted into the center of the loaf comes out clean
Remove pan from oven and loaf to cool in pan for 10 minutes.

Recipe Video

Nutrition Facts

Keto Pumpkin Bread

Amount Per Serving (212 g)

Calories 222 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Total Carbohydrates 9g 3%

Dietary Fiber 5g 20%

Sugars 2g

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.