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Keto Pumpkin Bread

A single slice of keto pumpkin bread on a white plate, showcasing its moist texture and warm, autumnal color.
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Enjoy a moist, sugar-free pumpkin bread perfect for fall. This easy keto recipe uses almond flour and warm pumpkin spice for a delicious, low-carb treat.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 4 large eggs
  • ½ cup melted coconut oil or unsalted butter
  • ½ cup erythritol or your preferred keto sweetener
  • ½ cup pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the eggs, melted coconut oil (or butter), keto sweetener, pumpkin puree, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  8. Slice and serve.

Notes

  • For a richer flavor, you can add ½ cup of chopped pecans or walnuts to the batter.
  • Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • This bread is a great option for a keto meal plan delivery.

Nutrition

Find it online: https://www.purecookingjoy.com/keto-pumpkin-bread/

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