Moist Keto Pumpkin Bread That’s Straight Fire!
Check out this bomb Keto Pumpkin Bread Recipe that’s super moist and packed with flavor only 3g net carbs per slice! It’s gluten-free, dairy-free, and you can even go vegan. Perfect for brekkie or dessert, and it’s killer with some cream cheese frosting on top!
This keto pumpkin bread’s so sweet and soft, it’s got folks trapping. No one’s gonna believe it’s made with healthy ingredients it’s that good!
Low-key, this recipe hits all the right notes while keeping it keto.
Super Easy Keto Pumpkin Bread – Seriously!
This keto pumpkin bread is a piece of cake. Twelve ingredients are required and an entire cup of pumpkin is used!
What, would you like to change something? This loaf has options – dairy free, gluten free, vegan, paleo, oil free, low carb, sugar free, and no coconut flour.
Enjoy it as is for breakfast, or add in some mini chocolate chips for an additional touch. Feeling fancy? Slap some cream cheese frosting, and voila – it’s time for dessert!
Best Keto Pumpkin Bread Recipe – You Asked, We Delivered!
Keto pumpkin recipes have been in your request list for a while now, so here’s this bomb pumpkin bread: paleo.
I once baked this loaf and took it to brunch with it as a gift for 5 of my friends. One was into the keto diet, the rest non-users. You can imagine how quickly the loaf disappeared. The crowd was clamoring for the recipe.
While most of the low-carb bread is packed with coconut flour & other fillers (like psyllium husk) aiming to bind this almond flour pumpkin bread does not play those dirty games. No additional ingredients are required except for pure pumpkin which is naught a cute!
What Is Pumpkin Loaf made of? Keto and Vegan Versions Available.
Some people even wonder whether it is alright to eat pumpkin on a keto diet given that pumpkins fall in the fruit category. Short answer? Yup, it can be. One cup of pumpkin contains about half fiber content – 10g carbs, 3g of fiber, and 7g of net carbs.
This keto almond pumpkin loaf recipe -using almond flour or almond meal and either canned or homemade pumpkin puree- has the calorie count of less than 3 net carbs per slice.
Need it vegan or ran out of eggs? No sweat – replace the egg with flax eggs, and you’re in the clear.
For sweetener you can use either granular erythritol or any monk fruit blend. Any added sugar will work such as white sugar or coconut sugar if you are not on keto.
Want to enhance those heartwarming autumnal feelings? A lot of cinnamon or pumpkin pie spice is very much required. Both of these ingredients are found in my baking supplies for the autumn and believe me, it is fire for this loaf!
How To Make Low Carb Pumpkin Bread – Easy and Fast!
First things first, gather up your ingredients and grease a 9×5 loaf pan or just line it with parchment paper. Quick and easy.
Preheat the oven to 325°F. In a big bowl, mix all the paleo pumpkin bread ingredients and stir it up until smooth. Pour that goodness into the pan, and pop it in the oven on the middle rack for an hour. It’ll come out cooked through but still dense and crazy moist.
Pro tip: Keto pumpkin bread is naturally thicker and fudgier compared to regular flour loaves. Let the bread cool down fully before running a knife around the edges and flipping it onto a plate—it’ll keep your loaf intact and looking perfect.
Leave the loaf out overnight, loosely covered with cloth or paper towels. For leftovers, toss it in the fridge for up to five days or slice and freeze for 1-2 months.
Feeling extra? Top it off with your flavor sugar-free frosting, melted butter, coconut butter, store-bought cream cheese, or homemade vegan cream cheese you also like keto Garlic Bread recipe for make a good day food.
Keto Pumpkin Bread Recipe
10 To12
servings1
hour1
hourThis dense and fudgy keto pumpkin bread is the ultimate low carb treat, perfect for breakfast or a sweet fall dessert.
Ingredients
2 cups almond flour (200g)
1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon or pumpkin pie spice
1 cup pumpkin puree
3 eggs (or flax eggs)
optional handful mini chocolate chips
Directions
- Grease a 9×5 loaf pan or line it with parchment paper.
- Preheat your oven to 325°F.
- Mix all the ingredients together until it’s smooth like butter, then pour that goodness into the loaf pan.
- Slide it onto the center rack and bake for an hour.
- Once it’s done, let that keto pumpkin bread cool all the way down. Then, run a knife around the edges and gently pop it out—this helps keep it from breaking since it’s super moist and fudgy!
- You can leave the loaf out loosely covered overnight, or stash leftovers in the fridge for up to 5 days. Feeling fancy? Slice it up and freeze for a month or two!
Nutrition Facts
1 servings per container
- Amount Per ServingCalories112
- % Daily Value *
- Sodium 98mg 5%
- Potassium 171mg 5%
- Total Carbohydrate
5.4g
2%
- Dietary Fiber 3g 12%
- Sugars 1.3g
- Protein 4.1g 9%
- Calcium 50%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Net Carbs :- 2.4 Per Slice