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Best keto pumpkin bread

Keto Pumpkin Bread Recipe

Tina Alexandre
This keto pumpkin bread recipe it’s fluffy moist and full of cozy fall spices. And not to mention it is super easy and fast to make.
Prep Time 10 mins
Cook Time 50 mins
0 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 12 slices
Calories 215 kcal

Ingredients
  

  • 3/4 cup erythritol 
  • 1/2 cup coconut flour
  • 2 cup blanched almond flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 4 large eggs (beaten lightly)
  • 1/4 tsp Sea salt
  • 1/3 cup butter (melted; sub ghee or coconut oil if desired for dairy-free)
  • 3/4 cup pumpkin puree
  • 1/4 cup pumpkin seeds

Instructions
 

  • Set oven at 325 degrees F. In a 9x5” pan, use enough parchment paper to line pan until the edge of paper overlaps pan edges. Combine flours, erythritol, salt, spice, and baking powder in a large mixing bowl.
  • Next, add pureed pumpkin, butter and eggs and mix well. Once combined, pour batter into pan until even.
  • Sprinkle pumpkin seeds on the top and then bake for about hour (50-60 min), until toothpick check is clean. Before removing loaf from pan, make sure to cool completely!

Notes

Per Serving: 215 calories, 18g fat, 8g protein, 8g total carbs,  4g net carbs
Keyword bread, keto, Pumpkin