Description

This keto pumpkin bread is a low carb, moist, and flavorful twist on the classic fall favorite — perfect for breakfast, snack, or dessert!

Ingredients

Scale

2 cups almond flour
1 cup pumpkin puree
3 large eggs (or flax eggs for vegan option)
1/2 cup erythritol or monk fruit sweetener
1 tsp baking powder
1 tsp pumpkin pie spice or cinnamon
1/4 tsp salt
Optional: 1/3 cup sugar-free chocolate chips
Optional: 1/4 cup chopped walnuts or pecans

Instructions

Preheat oven to 325°F (160°C) and line a 9×5 inch loaf pan with parchment paper or grease it lightly.
In a large bowl, combine almond flour, sweetener, baking powder, salt, and spices.
Add pumpkin puree and eggs to the dry ingredients and mix until smooth and fully combined.
Fold in any optional add-ins like chocolate chips or nuts.
Pour batter into the loaf pan and smooth the top.
Bake on the center rack for about 60 minutes, or until the top is firm and a toothpick comes out clean.
Let the bread cool completely in the pan before slicing to ensure it holds together.

Notes

For best results, allow the bread to cool completely before slicing. Store in the fridge for up to 5 days or freeze individual slices for longer storage.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 1g
Sodium: 180mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg

Keywords: keto pumpkin bread, low carb bread, pumpkin recipe, fall keto recipe