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Keto Pumpkin Bread


  • Author: Mila Clarke Buckley
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x
  • Diet: Diabetic

Description

This low carb, gluten-free, keto pumpkin bread has all of the best flavors of fall! 


Scale

Ingredients

For the Keto Pumpkin Bread:

  • 1/2 cup butter (1 stick), softened
  • 1 cup Truvia Sweet Complete (or another sweetener of choice – just be sure to look for the conversion on your package to 1 cup of sugar). 
  • 4 large eggs
  • 1 tsp vanilla extract
  • 15 ounces pumpkin puree, canned
  • 1 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp salt

Optional frosting:

  • 4 oz full-fat cream cheese room temperature 
  • 1/4 cup powdered swerve or allulose
  • 1/2 tsp of salt
  • 4 tablespoons of cream + 1 tablespoon of water
  • 1 teaspoon of vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spray loaf pan with Pam and line with parchment paper. Set aside.  
  3. Whip your room temp butter and sugar substitute until it’s fluffy.
  4. Add in your eggs one at a time and keep beating until the eggs are completely incorporated.
  5. Add vanilla, and pumpkin puree 
  6. Add almond flour, baking powder and salt.
  7. Mix the batter until it is thick and smooth without lumps.
  8. Pour batter it into a greased, parchment paper-lined, 1 pound loaf bread pan.
  9. Bake it at 350 degrees Fahrenheit for 55 minutes to 1 hour and 10 minutes until a knife comes out clean when inserted into the middle.

Notes

  • I highly recommend canned pumpkin for this recipe. Homemade pumpkin puree varies too much, and your cake may come out too moist or too dry without enough pumpkin flavor.
  • Almond flour is delicate and tends to brown/toast very quickly. I suggest watching the loaf in the last 20 minutes or so. If it starts to look too toasty and brown on top, cover the top with foil and continue baking. 
  • Let this cake cool completely before you attempt to slice it. It gets its structure without crumbling by cooling. This will also allow the inside to cook a little further when you pull it from the oven. Seriously, let it be no matter how tempting it is to slice into it!
  • If you want to add any nuts or seeds, mix them into your batter right at the end before pouring it into the pan. I recommend walnuts or pecans for this. 
  • You can also make a nice cream cheese frosting for it. I’ll leave the optional frosting down in the recipe card. 
  • Category: Bread
  • Method: Baking

Keywords: keto pumpkin bread, pumpkin bread, easy pumpkin bread, gluten-free keto pumpkin bread.

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