Keto Pumpkin Bread

Easy Keto Pumpkin Bread Recipe
This gluten-free pumpkin bread recipe is so delicious you’ll be making it all fall and winter long.  You can serve it up plain, toast it for breakfast, or enjoy it as an afternoon snack.  The next time I make this pumpkin bread, you can bet I’m going to turn it into pumpkin bread French toast! Yum!

You are going to love this recipe because it’s as easy to make as it is healthy.  It’s subtly sweetened, making it perfect for breakfast or a snack.  If you want to turn the sweetness level up and serve this recipe for dessert, you can totally add a cream cheese frosting.  See the recipe below for variations.

If you like pumpkin bread with chocolate chips, try adding 1/2 of low-carb chips to the batter before baking.
If you like pumpkin bread with nuts, you can add 1/2 cup of chopped walnuts or pecans to the batter before baking.  For even more flavor, toast the nuts before chopping and adding them to the recipe.  To toast nuts: Place them in a single layer in a rimmed cookie sheet. Bake in a 350 oven for 5-10 minutes — until just golden and fragrant.
If you like sweeter pumpkin bread, or want to serve this recipe for dessert, you can top it with a delicious cream cheese frosting. To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Add a tsp of vanilla and a pinch of salt to taste.  This will make a little less than 1 cup of frosting.

Keto Pumpkin Bread

A delicious, moist, keto pumpkin bread full of warm spices and amazing pumpkin flavor.  Made with almond and coconut flours to keep it healthy, gluten-free, and low-carb.

 Course Breakfast
 Cuisine American
 Keyword keto, pumpkin
 Prep Time 10 minutes
 Cook Time 45 minutes
 Total Time 55 minutes
 Servings 10
 Calories 165 kcal


1/2 cup butter softened
2/3 cup erythritol sweetener, like Swerve
4 eggs large
3/4 cup pumpkin puree canned (see notes for fresh)
1 tsp vanilla extract
1 1/2 cup almond flour
1/2 cup coconut flour
4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 tsp salt


Preheat the oven to 350°F.  Grease a 9"x5" loaf pan, and line with parchment paper.

In a large mixing bowl, cream the butter and sweetener together until light and fluffy.

Add the eggs, one at a time, and mix well to combine.

Add the pumpkin puree and vanilla, and mix well to combine.

In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt.  Break up any lumps of almond flour or coconut flour.

Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.)

Pour the batter into the prepared loaf pan.  Bake for 45 - 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.

Recipe Notes
Want to use your own homemade puréed pumpkin? If it's thinner than canned pumpkin, try to remove some of the water to prevent soggy pumpkin bread.

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