Keto Pumpkin Bread
With a blend of almond and coconut flours, this keto-friendly pumpkin bread delivers a rich, satisfying crumb and a bold pumpkin spice flavor. Flaxseed adds a nutritional boost while maple extract gives it cozy depth. Whether for breakfast, a snack, or dessert, this loaf is the perfect fall staple for low-carb living.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: breakfast
Ingredients
1 cup pumpkin purée
4 eggs
1/2 cup neutral oil (grapeseed or melted butter)
2 tbsp heavy whipping cream
1 tsp maple extract
1 1/2 cups almond flour
1/2 cup coconut flour
3/4 cup non-caloric sweetener (Swerve, allulose, monk fruit, or Lakanto)
2 tbsp ground flaxseed meal
1 tbsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together pumpkin, eggs, oil, cream, and maple extract until smooth.
In another bowl, mix almond flour, coconut flour, sweetener, flaxseed, baking powder, pumpkin pie spice, and salt.
Stir dry ingredients into the wet until just combined. Let batter sit 5 minutes to thicken.
Pour into loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool completely before slicing.
Nutrition
- Calories: ~180
- Fat: 15g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
Find it online: https://ketospoonful.com/keto-pumpkin-bread-2/