Easy Keto Pumpkin Bread Recipe {2.4g Net Carb + 6 Simple Ingredients‌}

If you’re a pumpkin lover, this delicious keto pumpkin bread recipe is sure to please you, especially after you know it’s an easy recipe mixed with spices that we love in the fall.

This keto pumpkin bread can be made easily with just 6 ingredients, with an entire cup of pumpkin-filled!

Not only that, but you should know that this recipe includes great and healthy options that you will love, including:

  •  It’s dairy-free
  •  It’s gluten-free
  •  It’s oil-free 
  • It’s sugar-free
  • It’s vegetarian, paleo,  and low carb.
  • Finally, there’s no coconut flour required.

So get ready to fall in love with this recipe so much!!!

So… what ingredients are needed to make keto pumpkin bread?

As I mentioned earlier, this keto pumpkin bread recipe only requires 6 simple ingredients.

Here is a complete list of the ingredients you will need for this recipe; The full recipe with accurate measurements can be found below.

  • Almond flour: It’s a great alternative to regular flour, and bakes very well. I do not recommend using almond meal in this recipe.
  • Pumpkin puree or 100% pumpkin: In this recipe be sure to use pure pumpkin puree, and avoid using pumpkin pie filling because it’s full of sugar and definitely not keto!
  • Lakanto granular sweetener: I highly recommend this sweetener, but if you like using Swerve as an alternative, the choice is yours.
  • Baking powder: helps to bake perfectly.
  • Salt
  • Pumpkin pie spice: This spice blend has a pumpkin flavor that everyone loves, making this keto bread incredibly delicious.
  • Eggs (or flax eggs): Usually, eggs are used to soak up the almond flour and keep everything bonded well together!
  • Mini chocolate chips (optional)
  • Vanilla flavor (optional)

And these are all the ingredients that this recipe needs; Believe me, they are very tasty; Make sure that if you succeed in making it, your whole family will love it even though they are not on the keto diet.

Instructions:

  • Preheat the oven to 325 F. 
  • A 9″ x 5″ loaf pan must first be greased or lined with parchment paper; Sit aside.
  • In a large mixing bowl, whisk together the almond flour, salt, and baking powder.
  • Now all you have to do is add the rest of the other ingredients including eggs, sweetener, pumpkin pie spice, pumpkin and vanilla extract (optional). Mix everything well until you get a smooth and consistent texture.
  • Optional: You can add a handful of delicious (sugar-free) dark chocolate to the mixture.
  • Pour the smooth mixture into the prepared loaf pan. Then bake directly on the middle rack of the oven for 40-45 minutes or until the center is set.
  • After keto pumpkin bread is baked well, take it out of the oven and leave it for a little while to cool.
  • After it cools down, don’t wait any longer. Enjoy it right away.

Frequently Asked Questions and Answers About keto pumpkin bread

Is pumpkin low carb?

Yes, it is! Pumpkin contains about 8 grams of carbs per cup, so it’s perfectly safe to eat it without fearing spoiling your diet whether you’re on a low-carb or keto diet.

It really is a great ingredient, you can make a lot of recipes with it, not just this keto pumpkin bread. I personally have used it in many recipes like this Keto Pumpkin Pie recipe and it has worked great for me.

Is this keto pumpkin bread gluten-free?

Yes, this recipe is gluten-free, since it contains almond flour –  however, you should always check all of the ingredients you use in your kitchen before making any recipe. Some ingredients may not be gluten-free, which is something to consider if you’re gluten-intolerant.

Note: Always check the labels to make sure you are using the correct ingredients.

Where can you find pumpkin pie spice?

Pumpkin pie spice can be found in many grocery stores. Most of these stores stock this spice along with other regular seasonings.

But if you can’t find it (since some grocery stores only stock it seasonally like ALDI), I invite you to make a homemade pumpkin pie spice recipe that’s low carb and 100% keto-friendly.

How to store and freeze keto pumpkin bread?

After the bread has cooled completely and been sliced, keep the slices in an airtight container in the refrigerator for up to 5 days.

If you want to store this delicious bread longer, wrap each slice of it (after it has cooled) in special bags in the freezer and store it (in the freezer) for one month no more.

You can enjoy it whenever you like, but after you take it out of the freezer, warm it up gently in the microwave. You can also roast the slices in a toaster oven and brush them with butter.

But in fact, I do not recommend this at all, because it is better to eat it fresh.

Tips to make the best keto pumpkin bread

  • To prevent the tops of your bread from browning too much, cover them halfway through with tin foil.
  • You should know that ovens differ from person to person, so you may need to bake for a longer time to make sure they are fully cooked. You can check if the keto pumpkin bread is done by inserting a knife or toothpick in the center and taking it out clean.
  • This bread is not very sweet, but in case you want your bread to be sweet, increase the amount of granulated sweetener or add more chocolate chips.
  • If you don’t have pumpkin pie spice, cinnamon or a combination of cinnamon and nutmeg will suffice.
  • If you like, you can top the bread with some of your favorite sugar-free frosting, melted butter, coconut butter, or packaged cream cheese.
  • If you don’t want to use nut flour, sunflower seed flour or a combination of sesame seed and sunflower flour can be used instead. Alternatively, 1 cup coconut flour can be used to make this delicious keto pumpkin bread.

Other Keto Pumpkin Recipe To Try

I’m confident you’ll enjoy this pumpkin recipe, so if you’re looking for more great pumpkin recipe ideas, look no further!!!! Here are a few more of my favorite recipes:

Note: Other recipes will be posted soon.

Recipe

Easy Keto Pumpkin Bread

If you're a fan of pumpkin, this delicious keto pumpkin bread recipe is sure to satisfy you, especially since it's an easy recipe (require just 6 ingredients) mixed with spices that we love in the fall.

  • “9×5” Loaf Pan & parchment paper.
  • 2 cups Almond flour
  • 1/4 cup Lakanto granular sweetener
  • 1/2 tsp Salt
  • 1 tbsp Baking powder
  • 1/4 tsp Pumpkin pie spice ((The same amount, if you choose to add optional ingredients ))
  • 1 cup Pumpkin puree
  • 3 Large Eggs
  • 1/4 cup Mini chocolate chips
  1. Preheat the oven to 325 F. 

  2. A 9" x 5" loaf pan must first be greased or lined with parchment paper; Sit aside.

  3. In a large mixing bowl, whisk together the almond flour, salt, and baking powder.

  4. Now all you have to do is add the rest of the other ingredients including eggs, sweetener, pumpkin pie spice, pumpkin and vanilla extract (optional). Mix everything well until you get a smooth and consistent texture.

  5. Optional: You can add a handful of delicious (sugar-free) dark chocolate to the mixture.

  6. Pour the smooth mixture into the prepared loaf pan. Then bake directly on the middle rack of the oven for 40-45 minutes or until the center is set.

  7. After keto pumpkin bread is baked well, take it out of the oven and leave it for a little while to cool.

  8. After it cools down, don’t wait any longer. Enjoy it right away.

  • To prevent the tops of your bread from browning too much, cover them halfway through with tin foil.
  • You should be aware that ovens vary, so you may need to bake them for longer to ensure that they are thoroughly done. Insert a knife or toothpick in the center of the keto pumpkin bread and remove it clean to see if it’s done.

Nutrition Facts:

Serving Size: per slice – Calories: 112kcal, Carbohydrates: 5.4g, Protein: 4.1g, Fat: 9g, Fiber: 3g, Net Carbs: 2.4g.

Dessert
American
Keto Bread, Keto Pumpkin Bread, low carb Bread, Low Carb Pumpkin Bread, Pumpkin Bread

Since I shared this delicious keto pumpkin bread recipe on social media, I’ve received a lot of positive comments.

I am so glad to see that you are preparing my recipes!

Give it a try and let me know in the comments below how much you enjoyed this recipe with your friends and family.

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