Delicious Low Carb Keto Pumpkin Bread

October 11, 2018 / HEALTHY RECIPES
low carb keto pumpkin bread recipe
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If you love the fall and want to drown in pumpkin recipes but are on keto- I got you, girl!

I was not about to give up my pumpkin obsession so I’ve modified about every pumpkin recipe to make it keto friendly. More keto pumpkin recipes linked at the end of this post!

Keto Pumpkin Bread Recipe

low carb keto pumpkin bread recipe

Keto Pumpkin Bread Ingredients

Keto Pumpkin Bread Directions

  1. Preheat oven to 350 degrees F
  2. Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.
  3. Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
  4. Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
  5. Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with walnuts if desired.
  6. Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
  7. Turn off the oven and leave the bread in there for an additional 15 minutes.
  8. Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
  9. Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.

Keto Pumpkin Bread Nutrition Facts

Nutrition Facts
Servings: 12
Amount per serving
Calories 204
                                                      % Daily Value*
Total Fat 16.6g 21%
Saturated Fat 8.7g 43%
Cholesterol 93mg 31%
Sodium 126mg 5%
Total Carbohydrate 10.5g 4%
Dietary Fiber 5.3g 19%
Total Sugars 0.8g
Protein 4.8g

More Keto Pumpkin Recipes:

Xoxo,

Jessica

Delicious low carb keto pumpkin bread recipe. The perfect ketogenic diet snack for the fall. Only 5g net carbs! #keto #ketorecipes #ketogenicdiet #pumpkinrecipes
8  Comments
  • Tracey says:
    October 26, 2018 at 9:14 am

    Can you make this recipe in an instant pot?

    • Jessica says:
      October 26, 2018 at 1:24 pm

      I’m not too familiar with the Instant Pot yet, so I’m not 100% sure- sorry ;(

  • Ellen says:
    November 5, 2018 at 1:12 pm

    Did you use a 9×5 pan?

    • Jessica says:
      November 5, 2018 at 1:39 pm

      Yup!

  • Ann says:
    November 6, 2018 at 9:25 am

    What size can of the pumpkin purée do you use ?
    Thank you!

    • Jessica says:
      November 7, 2018 at 2:35 pm

      I use the 15 oz can 🙂

  • Susan says:
    November 7, 2018 at 8:40 am

    Did you add pecans ? Looks like maybe some very finely chopped pecans were added.

    • Jessica says:
      November 7, 2018 at 2:36 pm

      I’ve played with different nuts, but wasn’t a huge fan so I omitted them. But I’m also just not a huge fan of nuts in general, so if you do like nuts you can definitely add pecans or walnuts

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