Keto Pumpkin Bread: Moist, Spiced & Low-Carb Comfort

Keto Pumpkin Bread: Moist, Spiced & Low-Carb Comfort

Few things smell as heavenly as pumpkin bread baking in the oven on a crisp autumn day. Unfortunately, traditional pumpkin bread is loaded with sugar and white flour. This Keto Pumpkin Bread delivers all the cozy flavors you crave—cinnamon, nutmeg, and pure pumpkin—while staying perfectly low-carb and gluten-free. It’s moist, tender, and just sweet enough to pair with your morning coffee or an afternoon cup of tea.

Why You’ll Love This Recipe

• Low-Carb & Sugar-Free: Only about 3–4 net carbs per slice.

• Naturally Gluten-Free: Almond and coconut flours create a perfect texture.

• Make-Ahead Friendly: Stays moist for days and freezes beautifully.

• Easy to Customize: Add nuts, sugar-free chocolate chips, or cream cheese swirls.

Ingredients (Makes 10 slices)

• Dry Ingredients

  • 1 ½ cups almond flour

  • ¼ cup coconut flour

  • 1 tbsp pumpkin pie spice

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

• Wet Ingredients

  • 1 cup pumpkin puree (unsweetened)

  • 3 large eggs

  • ½ cup granulated monk fruit or erythritol sweetener

  • ¼ cup melted butter or coconut oil

  • 1 tsp pure vanilla extract

Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease well.

2. Mix Dry Ingredients
   In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

3. Combine Wet Ingredients
   In a large mixing bowl, beat eggs, sweetener, pumpkin puree, melted butter (or coconut oil), and vanilla until smooth.

4. Fold & Pour
   Add dry mixture to wet mixture and stir until combined. Batter will be thick.

5. Bake
   Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Slice
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Perfect Keto Pumpkin Bread

• Sweetness Adjustment: Taste the batter and add more sweetener if you prefer a sweeter loaf.

• Moisture Matters: Don’t overbake—pumpkin bread should be moist and tender.

• Add-Ins: Stir in ½ cup chopped pecans, walnuts, or sugar-free chocolate chips for variety.

• Storage: Store in an airtight container at room temperature for up to 4 days or freeze slices for up to 3 months.

Nutrition (per slice, approx.)

• Calories: 160

• Fat: 13g

• Protein: 5g

• Net Carbs: 4g

(Nutrition may vary depending on the brand of sweetener and flours used.)

Pairing Ideas

Enjoy a slice with your morning coffee or try it as a dessert with a dollop of sugar-free whipped cream or cream cheese frosting.

I would love to hear your thoughts on this recipe! If you make it, let me know how it turned out! Tag me on Facebook @KetoWithMe