Why You’ll Love This Recipe

This pumpkin bread combines all the cozy flavors of traditional pumpkin bread but is made with keto-friendly ingredients that won’t spike your blood sugar. It’s soft, tender, and naturally sweetened with low-carb sweeteners, making it ideal for breakfast, snacks, or dessert while staying on track with your ketogenic lifestyle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond flour
Coconut flour
Pumpkin puree (unsweetened)
Eggs
Granulated erythritol or preferred keto sweetener
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Vanilla extract
Unsweetened almond milk or heavy cream
Butter (melted)

Directions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat the eggs with the sweetener, pumpkin puree, vanilla extract, melted butter, and almond milk until smooth.
Combine wet and dry ingredients, stirring until well mixed and no lumps remain.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 50 minutes

Variations

Add chopped walnuts or pecans for crunch.
Mix in sugar-free chocolate chips for a sweeter treat.
Swap almond milk for coconut milk for a different flavor.
Add a cream cheese glaze sweetened with keto-friendly sweetener for extra indulgence.

Storage/Reheating

Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze wrapped tightly for up to 2 months. Reheat slices gently in a toaster or microwave before serving.

FAQs

Can I use canned pumpkin puree?

Yes, ensure it’s pure pumpkin and not pumpkin pie filling.

Is this bread gluten-free?

Yes, it’s made with almond and coconut flours, which are naturally gluten-free.

Can I substitute the sweetener?

Yes, erythritol, monk fruit, or a blend of keto sweeteners work well.

How do I keep the bread moist?

Don’t overbake and use pumpkin puree and melted butter for moisture.

Can I make muffins instead of a loaf?

Yes, adjust baking time to about 20-25 minutes for muffins.

Is this bread suitable for diabetics?

Yes, it’s low-carb and uses sugar substitutes, but individual responses may vary.

Can I add spices like cloves or allspice?

Absolutely, adding more spices enhances the flavor profile.

Can I make this dairy-free?

Use coconut oil instead of butter and a dairy-free milk alternative.

How long does it keep?

Best within 3 days at room temperature or up to a week refrigerated.

Can I freeze the bread?

Yes, freeze wrapped tightly for up to 2 months.

Conclusion

Keto Pumpkin Bread is a delicious, low-carb way to enjoy the comforting flavors of pumpkin spice any time of year. Moist, flavorful, and easy to make, this bread fits perfectly into a ketogenic diet without sacrificing taste or texture. Perfect for breakfast or a snack, it’s sure to become a favorite in your keto recipe collection.