This Keto Pumpkin Bread recipe is a new cold-weather favorite and so good it’s going to become an official family holiday tradition!Jump to Recipe
One of my favorite memories of Thanksgiving was smelling the house when my mom baked Pumpkin bread.
My sister and I would constantly ask how much longer before we could eat it. She has always made it in the winter and it was a staple in our house for Thanksgiving. I haven’t had it since living the keto life, but today that changed. I ketofied (is that a word) her recipe and it’s delicious!
I actually tried to make this a few times last year but kept having to adjust the recipe. I would get so close but either the texture or flavor would scream low carb.
After a lot of trial and error, I finally got it right! You need this low carb pumpkin bread in your life, trust me!
One of the challenges was the texture. Baking with almond flour is not the same, let’s be real. What I wanted was an almond flour pumpkin bread that was OMG tasted like Mom’s did, not “oh, that’s not bad for low carb”.
I’m not one of those people who will tell you I don’t miss bread and treats, cuz we all know that’s a lie. I don’t believe we have to give up the things we love, we just have to find a way to make it low carb and still taste delicious.
There is nothing worse than wanting something, having high hopes and then it tastes like garbage. I’m looking at you Cloud Bread. It does NOT taste like bread. If you love the Cloud, it’s cool. You like what you like, I like what I like. What I don’t like is Cloud bread. There, I said it.
How to Make Keto Pumpkin Bread
To give this tons of rich, pumpkin spices like cinnamon, nutmeg, and ginger I use ChocZero Sugar Free Pumpkin Pie Syrup. (Affiliate Link: Use code coffeeandketosis for a 10% discount!)
I used Lakanto Classic Monk Fruit as the sweetener. Monk fruit sweetener is extracted from the Monk Fruit, a small tropical melon native to southern China known as luo han guo with a long history in Eastern medicine.
Derived from antioxidants called Mogrosides, monk fruit sweetener is calorie, carb, and sugar-free, making it a great option for the ketogenic diet. Monk fruit has anti-inflammatory properties that could be helpful in promoting better glucose use and balance within the body.
Recently, it’s become a popular zero-carb sweetener in the US. I use it so much I stock up on the 1.75-pound package of Lakanto (blended with Erythritol, another zero glycemic index sweetener) you can find at Costco.
Resist the urge to keep opening your oven. Just like keto, trust the process.
I covered it with foil about halfway. You have to allow it to cool completely before removing it from the pan. I know you want to get your greedy little hands on it for a nibble, but trust me, just let it cool unless you want it to break.
True story, I got impatient with a loaf and it broke into several pieces because I couldn’t wait to try it. Would not recommend it. Although I love it warm with butter, I actually think it tastes even better the next day!
This pumpkin keto bread is perfectly moist, full of pumpkin flavor, and couldn’t be easier to make. Top with a dab of butter or cream cheese and dig in!
If you have a family recipe, start playing around and see what you can substitute. It may take a few tries, but it will be worth it when it works!
- 2 Cups Almond flour
- 1 Cup Lakanto Monk Fruit Sweetener or Allulose
- 1 tsp Baking soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1 tbsp Cinnamon
- 3 Eggs
- 1 stick Butter (Melted) Try Kerrygold Irish Grass-Fed Butter
- 2 tbsp ChocZero Sugar Free Pumpkin Pie Syrup (Optional) 1-2 tbsp to flavor
- 1 Cup Pumpkin Puree
- Mix dry ingredients until well combined.
- Add eggs, butter, syrup, and pumpkin
- Mix until well combined
- Pour into a greased loaf pan.
- Bake 325° for 1 1/2 hours
- Cover with foil after 45 minutes to prevent browning