Keto Pumpkin Bread
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!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 1 loaf 1x
Ingredients
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
Find it online: https://ketospoonful.com/keto-pumpkin-bread/