Keto Pumpkin Bread
Moist, spiced pumpkin bread made with almond flour and real pumpkin puree, sweetened without sugar. A cozy fall loaf at just a few net carbs per slice.
The loaf that smells like autumn
Pumpkin bread is peak comfort baking, and the good news for keto is that pumpkin puree itself is fairly low in carbs when used in moderation. Almond flour handles the structure, warm spices do the heavy lifting on flavor, and a keto sweetener rounds it out into a genuinely cozy loaf.
Real pumpkin puree, not pie filling, keeps the carbs in check and the flavor pure. The batter is thick, so spread it evenly, and tent the loaf with foil if the top browns before the center sets, since almond flour colors quickly.
- Use pure pumpkin puree, not sweetened pie filling
- Do not overmix once the flour is added
- Tent with foil if the top browns too fast
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Ingredients
- 2 1/2 cups blanched almond flour (net carbs →)
- 2 tablespoons coconut flour (net carbs →)
- 3/4 cup granulated erythritol (net carbs →)
- 2 teaspoons baking powder (net carbs →)
- 2 teaspoons pumpkin pie spice (net carbs →)
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree (net carbs →)
- 3 large eggs (net carbs →)
- 1/4 cup butter, melted (net carbs →)
- 1 teaspoon vanilla extract (net carbs →)
- 1/3 cup chopped pecans or sugar-free chocolate chips (optional) (net carbs →)
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit and line a 9-by-5-inch loaf pan with parchment.
- 2Whisk the almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice, and salt together.
- 3In another bowl, whisk the pumpkin puree, eggs, melted butter, and vanilla until smooth.
- 4Fold the wet ingredients into the dry until just combined, then stir in the pecans if using.
- 5Spread the thick batter into the loaf pan and smooth the top.
- 6Bake for 45 to 55 minutes, tenting with foil if the top browns early, until a toothpick comes out clean.
- 7Cool in the pan for 15 minutes, then lift out and cool completely before slicing into 10 pieces.
Nutrition (per serving)
Recipe FAQ
Can I make this into muffins?
Yes. Divide the batter among a lined 12-cup muffin tin and bake at 350 degrees Fahrenheit for about 22 to 26 minutes, until a toothpick comes out clean. The net carbs per muffin will be a little lower than a slice.
Why is my loaf dense in the middle?
Almond flour loaves need to bake fully or the center stays gummy. Make sure your baking powder is fresh, avoid overmixing, and keep baking until a toothpick in the very center comes out clean, tenting the top if needed.
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Fudgy Almond Flour Keto Brownies (One Bowl, 3g Net Carbs)
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.