Keto Pumpkin Bread

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Holiday calories can be overwhelming…Keto Pumpkin Bread gives you the warm pumpkin spice flavor without all the carbs! This easy prep recipe makes this the number-one-choice this season! Fill your kitchen full of the amazing aroma of Fall with this keto friendly guilty pleasure!

4 net carbs for 1/8th of the loaf

Printable Recipe Link:

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8

2 Cups almond flour (My favorite brand on Amazon (affiliate link)
1/2 teaspoon Kosher salt
1/2 teaspoon Pumpkin spice
1/2 Cup Granulated sweetener (My favorite brand on Amazon (affiliate link)
1 teaspoon Baking soda
2 Large eggs, beaten
1/4 Cup Melted Butter
1 Cup pumpkin puree

Preheat oven to 350F. Grease an 8×4 load pan with butter or cooking spray.
In a large bowl, combine the almond flour, salt, pumpkin spice, sweetener and baking soda.
Now add in the eggs, melted butter and pumpkin puree and mix well.
Pour batter into greased loaf pan and bake in the 350F oven for 45 minutes or until a toothpick comes out clean.
Let cool before serving. Slice into 8 slices
Store in an airtight container in the refrigerator. See notes for freezing.

FREEZING: You have 2 options when it comes to freezing this keto pumpkin bread. You can remove the loaf from the pan and wrap it in freezer paper, followed by plastic wrap and freeze the entire loaf. Or you can cut it into individual slices and wrap each slice and freeze. This can stay frozen for up to 3 months.
CAN I USE A DIFFERENT FLOUR: If you have an almond allergy, you can use sunflower seed flour, which is just ground sunflower seeds. Coconut flour would not work for this recipe.
MAKE THIS DAIRY FREE: replace the melted butter with coconut oil

Calories: 249kcal | Carbohydrates: 8g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Fiber: 4g | Sugar: 2g