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–+ servings

Keto Pumpkin Bread

This keto pumpkin bread is moist, perfectly spiced, and easy to make with a handful of pantry staples. Ideal for meal prep, holiday baking, or freezing for future cravings!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups almond flour 200g
  • 1/4 cup granulated sweetener Choose erythritol, monk fruit, or stevia blends
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon or pumpkin pie spice
  • 1 cup pumpkin puree Unsweetened, pure (not pie filling)
  • 3 eggs (or flax eggs) Provide extra binding
  • mini chocolate chips Optional, sugar-free

Equipment

  • 9x5 loaf pan
  • Parchment paper
  • Mixing bowl
  • spatula
  • Knife

Method
 

Prep Your Pan & Oven
  1. Grease a 9x5 loaf pan or line it with parchment paper for easy removal. Preheat your oven to 325°F.
Mix Ingredients
  1. Combine all the ingredients in a large mixing bowl. Stir until smooth to ensure a moist, fudgy texture.
Bake
  1. Pour the batter into the prepared loaf pan. Place it on the center rack and bake for 1 hour or until a toothpick comes out clean.
Cool Completely
  1. Let the bread cool fully in the pan. Run a knife around the edges to loosen before removing to keep the bread intact.

Nutrition

Calories: 150kcalCarbohydrates: 6gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 55mgSodium: 140mgPotassium: 15mgFiber: 3gSugar: 1gVitamin A: 210IUVitamin C: 0.5mgCalcium: 70mgIron: 1mg

Notes

This bread pairs wonderfully with tea or coffee and is perfect for holiday baking. Store at room temperature for 1 day or refrigerate for up to 5 days. Slice and freeze for up to 2 months. Reheat in the microwave for 15 seconds.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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