Name: Keto Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Keto
Ingredients: 2 cups almond flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/2 cup granulated erythritol or your preferred keto sweetener; 1/2 cup pumpkin puree (canned is fine); 4 large eggs; 1/2 cup unsweetened almond milk; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts or pecans (optional)

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Discover this moist, spiced keto pumpkin bread with only 3g net carbs per slice. Perfect for fall mornings or afternoon treats while staying low-carb!

🥧 Introduction

When fall rolls around, there’s nothing more comforting than the scent of freshly baked pumpkin bread filling your kitchen. But if you’re following a keto lifestyle, traditional pumpkin bread is off-limits—until now! This Keto Pumpkin Bread brings all the cozy fall flavors you love without the carb overload.

Made with almond flour, this bread is rich in healthy fats and naturally low in carbs, making it perfect for anyone on a ketogenic or low-carb diet. The pumpkin puree provides natural sweetness and moisture, while warm spices like cinnamon, nutmeg, and cloves offer that classic autumn flavor. With just 3g net carbs per slice, it’s the ultimate fall treat that fits your macros.

Whether enjoyed as a quick breakfast, an afternoon snack with a cup of coffee, or even as a dessert topped with some keto-friendly whipped cream, this pumpkin bread is a seasonal favorite you’ll want to make again and again. Plus, it’s simple to bake, uses pantry staples, and can be customized with add-ins like walnuts or pecans for extra crunch.

🛒 Ingredients

2 cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup granulated erythritol (or your preferred keto sweetener)
1/2 cup pumpkin puree (canned is fine)
4 large eggs
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

Ingredient Tips:

Almond Flour: Use fine-blanched almond flour for the best texture.
Sweetener: Erythritol is a great low-carb option, but monk fruit or stevia blends work well too.
Pumpkin Puree: Avoid pumpkin pie filling as it contains added sugars.
Nuts: Walnuts or pecans add crunch, but feel free to leave them out for a smoother texture.

Instructions

Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and erythritol until well combined.
Mix Wet Ingredients:
In a separate bowl, combine the pumpkin puree, eggs, almond milk, and vanilla extract. Whisk until smooth.
Combine Mixtures:
Gradually add the wet ingredients to the dry ingredients, stirring gently until fully incorporated. Be careful not to overmix. If using, fold in the chopped nuts for extra texture.
Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cool:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and prevents crumbling.
Slice & Enjoy:
Slice into 8 servings and enjoy warm or at room temperature. Perfect with a pat of butter or a drizzle of keto-friendly syrup.

💡 Tips & Variations

Spice It Up: Add a pinch of ground ginger or allspice for an extra flavor boost.
Nut-Free Option: Omit the nuts or replace almond flour with sunflower seed flour.
Sweetness Level: Adjust the erythritol to taste for a sweeter or more subtle flavor.
Moisture Boost: Add a tablespoon of coconut oil for an even moister crumb.
Alternate Purees: Substitute pumpkin puree with zucchini or sweet potato puree for a different flavor profile (adjust carbs accordingly).

📊 Nutritional Information (per serving)

Nutrient	Amount
Calories	150
Net Carbs	3g
Protein	5g
Fat	13g

Note: Nutritional values may vary based on ingredient brands and substitutions.

🧊 Storage

Refrigerate: Store leftover pumpkin bread in an airtight container in the refrigerator for up to 5 days.
Freeze: For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Reheat: Thaw overnight in the fridge or microwave for 30 seconds to warm. Toasting the slices also enhances the flavor and texture.

❓ FAQs

1. Can I use coconut flour instead of almond flour?
No, coconut flour absorbs more moisture and requires a different ratio. Stick to almond flour for the right texture.

2. Can I make this bread dairy-free?
Yes! This recipe is already dairy-free when using almond milk.

3. How do I make this bread sweeter?
Add 1-2 tablespoons of your preferred keto sweetener for extra sweetness.

4. Can I turn this into muffins?
Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for 20-25 minutes.

💬 Conclusion

This Keto Pumpkin Bread is the ultimate cozy fall treat—moist, flavorful, and low in carbs. It’s simple to make, perfect for sharing, and sure to become a seasonal favorite. Give it a try and let us know how it turned out in the comments below! 🎃🍞

Keto Pumpkin Bread

Total Time: 75
Yield: 8 1x
Diet: Low Calorie

Print Recipe

Description

A delicious low-carb pumpkin bread perfect for keto diets.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and erythritol.
In another bowl, combine the pumpkin puree, eggs, almond milk, and vanilla extract. Mix until well blended.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use different spices such as ginger or allspice for added flavor.
Substitute pumpkin puree with other pureed fruits like zucchini for a variation in taste.

Prep Time: 15
Cook Time: 60
Category: Baked Goods
Method: Baking
Cuisine: Keto, American