Keto Spoonful

Hey Pumpkin Lover! Let’s Bake Some Cozy Magic

Is there anything more *fall* than the smell of warm pumpkin bread wafting through your kitchen? I’m Madison, your keto kitchen partner-in-crime, and I’ll admit something: when I first started keto, I genuinely mourned the idea of never sinking my teeth into a slice of spiced, tender pumpkin loaf again. The thought of dry, egg-heavy breakfasts made me want to hibernate until spring! But guess what? After more kitchen experiments than I can count (including one hilarious pumpkin-brick incident I’ll tell you about later), I cracked the code.

This Keto Pumpkin Bread is everything you’ve been craving—moist like your favorite sweater, spiced with cinnamon hugs, and so low in carbs you’ll do a happy dance. We’re talking real pumpkin purée, cozy aromas, and that melt-in-your-mouth crumb you thought was gone forever. No complicated tracking, no weird ingredients—just simple, joyful baking. Whether you’re sipping coffee at sunrise or need a 3 p.m. pick-me-up, this loaf is your new best friend. Ready to make your kitchen smell like a fall fairy tale? Let’s go!

Grandma’s Apron & My Pumpkin Epiphany

Picture this: eight-year-old me, feet dangling off Grandma’s farmhouse stool, covered in flour and stealing chocolate chips straight from the bag. Every October, she’d pull out her chipped ceramic bowl and bake her famous pumpkin bread. That loaf was pure love—golden, fragrant, with pools of melted chocolate. She’d wink and say, “Madison, good food is happiness you can taste.”

Fast-forward to my early keto days. I missed those moments desperately. My first attempt at “low-carb” pumpkin bread? Let’s just call it The Great Pumpkin Paperweight—dense enough to build a house with! But channeling Grandma’s spirit (and her stubborn streak), I kept tweaking. The day this version finally rose like a fluffy cloud? I cried happy tears. Now, every time I bake it, I imagine her whispering, “See? Told ya happiness finds a way.” That’s the magic of food—it’s memory, comfort, and love, all in one slice.

Keto Pumpkin Bread

Print Recipe

Moist, warmly spiced, and low in carbs—this keto pumpkin bread is a fall-inspired favorite that fits right into your sugar-free lifestyle. Made with almond flour and lightly sweetened, it’s perfect for breakfast, snacks, or guilt-free dessert. Add chocolate chips for a cozy treat!

• Author: MadisonReynolds
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hour
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

2 cups almond flour (200g)

¼ cup granulated keto sweetener (e.g., Lakanto)

1 tbsp baking powder

½ tsp salt

1 tsp cinnamon or pumpkin pie spice

1 cup pumpkin purée

3 eggs (or flax eggs for vegan)

Optional: Handful of mini sugar-free chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well.

Mix dry ingredients: In a bowl, whisk almond flour, sweetener, baking powder, salt, and spice.

Add wet ingredients: Stir in pumpkin puree and eggs until smooth. Fold in chocolate chips if using.

Bake: Pour batter into the loaf pan and smooth the top. Bake for 45–55 minutes or until a toothpick comes out clean.

Cool: Let cool in pan for 10 minutes before transferring to a wire rack.

Nutrition

• Calories: ~170
• Fat: 14g
• Carbohydrates: 5g
• Protein: 6g

Your Simple, Soul-Warming Lineup

Makes 1 dreamy loaf (about 10 slices)

• 2 cups (200g) almond flour – Our superstar base! It’s nutty, moist, and packed with healthy fats. Chef tip: For extra-fluffy bread, sift it first. If allergic, try sunflower seed flour (but expect a greenish tint—it’s harmless!).
• ¼ cup granulated keto sweetener – I adore Lakanto (monk fruit + erythritol) for zero bitterness. Swap: Any 1:1 keto sweetener works—just avoid pure stevia, it’s too intense here.
• 1 tbsp baking powder – Yes, a full tablespoon! Almond flour needs serious lift. Critical hack: Test freshness first—mix ½ tsp with hot water. If it fizzes, you’re golden!
• ½ tsp salt – Balances sweetness and makes flavors pop. Sea salt is my go-to.
• 1 tsp cinnamon or pumpkin pie spice – The cozy soul of fall! Pumpkin pie spice adds ginger/cloves magic. Secret boost: Add a pinch of cardamom for floral warmth.
• 1 cup pumpkin purée – Not pumpkin pie filling! Look for pure purée with no added sugar. Game-changer: Squeeze it in a towel to remove excess water—no soggy bread!
• 3 large eggs – Binds it all with rich texture. Vegan? Use flax eggs: Mix 3 tbsp ground flax + 7.5 tbsp water, sit 5 mins.
• Handful of sugar-free chocolate chips (optional) – Because joy! Lily’s brand melts perfectly. Grandma’s rule: “Always double the chocolate.”

Let’s Bake This Beauty—Step by Step!

Total time: 1 hour (Prep: 10 mins | Bake: 50 mins)

1. Preheat & Prep That Pan! Fire up your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper (let edges hang over sides) or grease it lavishly with butter or coconut oil. Why? Almond flour is clingy—this prevents heartbreak when removing your loaf! Chef hack: Sprinkle a dusting of almond flour over greased surfaces for extra non-stick insurance.
2. Whisk Dry Ingredients Like You Mean It! In a large bowl, whisk together almond flour, sweetener, baking powder, salt, and spice. Pro tip: Whisk for 30 seconds to aerate—this makes your bread lighter than a fall breeze! Taste a pinch—adjust spice if needed (I always add extra cinnamon).
3. Bring in the Wet Team! Add pumpkin purée and eggs to the dry mix. Stir gently with a spatula just until combined—no overmixing! Batter should be thick but scoopable. Watch out: Over-stirring = tough bread. Fold in chocolate chips now if using. Fun twist: Reserve a few chips to press on top before baking—it looks gorgeous!
4. Bake Until Your Kitchen Smells Like Heaven! Pour batter into the pan, smooth the top, and bake 45–55 minutes.