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Keto Pumpkin Dessert Recipe
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4.92 from 1282 votes

Keto Pumpkin Bread Recipe

This moist keto pumpkin bread recipe is perfect for a healthy breakfast or low carb dessert.
Cook Time1 hour
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: keto, low carb, pumpkin, sugar free
Servings: 10 - 12 slices
Author: Katie Higgins

Ingredients

  • 2 cups almond flour (200g)
  • 1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon or pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs (or flax eggs)
  • optional handful mini chocolate chips

Instructions

  • Grease a 9x5 loaf pan or line with parchment. Preheat the oven to 325 F. Stir all ingredients until completely smooth, then pour into the loaf pan. Bake on the oven's center rack for one hour. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.
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Notes

Readers also love this recipe for Keto Cheesecake.
 

Nutrition

Calories: 112kcal