Keto Pumpkin Bread
This perfectly moist, grain-free keto pumpkin bread delivers all the warm, spiced comfort of traditional pumpkin bread with just 4 net carbs per generous slice. The harmonious blend of almond flour, warm spices, and real pumpkin creates a truly indulgent experience without the carb overload.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 2½ cups blanched almond flour finely ground works best for a tender crumb
- ⅓ cup coconut flour provides structure without heaviness
- 1 tablespoon pumpkin pie spice
- 1½ teaspoons ground cinnamon Ceylon cinnamon offers a more delicate flavor
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated erythritol or monk fruit sweetener adjust to taste preference
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 4 large eggs room temperature
- ¼ cup melted coconut oil or butter
- 2 teaspoons vanilla extract
- ¼ cup unsweetened almond milk
- ½ cup sugar-free chocolate chips or chopped pecans optional
Instructions
- Preheat your oven to 325°F (165°C). Line a standard 9×5-inch loaf pan with parchment paper, allowing for overhang on the sides for easy removal. Pro tip: Spritz the pan lightly with cooking spray before adding parchment to help it stick in place.
- In a large bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Break up any clumps with your fingertips.
- In a separate medium bowl, whisk the eggs until frothy (about 30 seconds), then add pumpkin puree, melted coconut oil, vanilla extract, and almond milk. Whisk until completely smooth with no visible egg streaks.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing – stop when no dry flour is visible but the batter still looks slightly lumpy.
- Fold in optional chocolate chips or nuts if using. Your batter should be thick but pourable, similar to pancake batter.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. For an attractive finish, sprinkle a few extra chocolate chips or nuts on top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Tent with foil after 40 minutes if the top is browning too quickly.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it onto a wire rack to cool completely.
Notes
- For a nut-free version, replace almond flour with sunflower seed flour (same measurements)
- Substitute coconut oil with avocado oil for a more neutral flavor
- Use pumpkin spice extract (½ teaspoon) if you don't have all the spices
- Try liquid monk fruit drops instead of granulated sweetener (adjust to taste, approximately 20-30 drops)
- Add 2 tablespoons of sour cream or Greek yogurt to the wet ingredients for an ultra-moist texture
- Resist the temptation to slice while warm! The bread's texture improves significantly as it cools
- Substitute coconut oil with avocado oil for a more neutral flavor
- Use pumpkin spice extract (½ teaspoon) if you don't have all the spices
- Try liquid monk fruit drops instead of granulated sweetener (adjust to taste, approximately 20-30 drops)
- Add 2 tablespoons of sour cream or Greek yogurt to the wet ingredients for an ultra-moist texture
- Resist the temptation to slice while warm! The bread's texture improves significantly as it cools
Nutrition
Calories: 215kcalCarbohydrates: 8gProtein: 7gFat: 18gSaturated Fat: 5gCholesterol: 62mgSodium: 180mgFiber: 4gSugar: 2g
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