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Loaf of Keto Pumpkin bread on a black cutting board and bread knife.
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Keto Pumpkin Bread

Moist Keto Pumpkin Bread recipe loaded with pumpkin pie spice and all the fall flavors you love. This Keto Pumpkin Bread is low carb, sugar free, gluten free and paleo friendly.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bread Recipe, Easy Keto Recipes, Easy Low Carb Recipes, Fall Recipes, Keto Breakfast, Keto Desserts, Low Carb Breakfast, Low Carb Desserts, Paleo, Pumpkin Recipe
Servings: 12 People
Calories: 248kcal
Author: Lighter Kitchen
Cost: $12.12

Ingredients

  • 4 Large Eggs (Room Temperature)
  • 3/4 Cup Erythritol
  • 1/2 Cup Melted Butter (Cooled) (*Note 1)
  • 1 tsp Vanilla Extract
  • 3/4 Cup Canned Pumpkin Puree (Room Temperature) (*Note 2)
  • 1 Tbsp Pumpkin Pie Spice
  • 2 Cups Almond Flour
  • 1/4 Cup Coconut Flour
  • 1 Tbsp Baking Powder
  • 1/4 tsp Salt

Optional:

  • 1/2 Cup Chopped Walnuts or Pecans (*Note 3)
  • 1/2 Cup Sugar-free Chocolate Chip Cookies (*Note 3)

Instructions

  • Preheat the oven to 350 F. Line a bread pan (9" x 5") with a piece of parchment paper and lightly grease. Set aside.
  • Add the eggs, Erythritol, melted butter and vanilla to a large mixing bowl and whisk until fully combined. Set aside.
  • Whisk in the pumpkin puree and pumpkin pie spice until combined. Set aside.
  • Add the almond flour, coconut flour, baking powder and salt to a separate large mixing bowl and whisk to combine (until there are no lumps)
  • Pour the wet egg mixture into the dry flour mixture and whisk until it's fully combined to produce a thick batter (with no lumps).
  • Pour the batter into the prepared bread pan. Spread evenly.
  • Sprinkle the nuts over the top of the bread and gently press them into the batter.
  • Bake for 20 minute. Carefully remove the bread from the oven and cover the bread pan with a piece of foil. Bake an additional 50-60 minutes until an inserted toothpick comes out clean.
  • Remove the loaf from the oven and let cool for at least 30 minutes before removing the bread from the pan by gently pulling up on the parchment paper.
  • Enjoy immediately or cover in an airtight container until ready to serve.

Notes

  1. Make sure to slightly cool the melted butter so it doesn't cook the eggs when combined. 
  2. Do not confuse Canned Pumpkin Puree with Canned Pumpkin Pie. They are two separate products. 
  3. If adding nuts or chocolate chips to the batter, add them after step 5, before you transfer the batter to the bread pan.
  4. Nutritional information includes 1/2 cup of chopped walnuts and excludes any chocolate chips you may add. It's also based on a 3/4" thick slice.
  5. Store the bread in an airtight container for up to 4 days.
  6. Recipe adapted from Sweet As Honey