#1 Low Carb & Keto Diet App Since 2010
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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Keto Pumpkin Bread
You will love this Keto bread recipe which is perfect for all times of the year. Delicious pumpkin puree is mixed with almond flour, psyllium husk powder for structure, powdered sweetener, cinnamon, fresh eggs, and vanilla extract. The final baked Keto pumpkin bread is drizzled with a deliciously sweet glaze. Keto Pumpkin bread is an excellent treat filled with healthy fats and fiber that will keep you satisfied.
How long does this bread last?
This bread has a very high moisture content. Please enjoy the bread within two days if stored at room temperature. If you do not consume it within that time frame, freeze the slices of bread for up to three months. Microwave the slices to reheat them.
How can I make this recipe Paleo?
Since Paleo diets cannot include leavening ingredients, omit the baking powder and allow the eggs to be the only leavener in the bread.
Serving suggestions
To make the ultimate pairing, pair this Keto pumpkin bread recipe with our other Keto recipes like our Keto Hazelnut Spread:
https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:b8475ffb-f6bf-cf93-5915-46d397b67a69
Net Carbs
3 g
Fiber
6.1 g
Total Carbs
33.2 g
Protein
4.9 g
Fats
7 g
114 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Baking powder
2 tsp
Salt, sea salt
0.25 tsp
Psyllium Husk Powder
4 tbsp
Cinnamon
1 tsp
Monk Fruit Erythritol Blend
0.75 cup
Raw egg
5 large
Pumpkin
14 oz
Vanilla extract
0.5 tsp
Monk Fruit Erythritol Blend
0.75 cup
Almond milk
1 tbsp
Recipe Steps
steps 4
1 h 15 min
Step 1
Preheat the oven to 350 F. Spray a loaf pan with nonstick cooking spray. Feel free to cut a piece of parchment to the inside of the loaf pan to use as a lift to remove the loaf post bake. Next, combine the dry ingredients using a whisk.Step 2
Add the eggs, pumpkin puree, and vanilla extract to the dry mix. Mix well using a whisk. Make sure all the dry ingredients are well incorporated. The batter will be slightly thickened due to the psyllium husk powder.Step 3
Pour the batter into the prepared loaf pan. Bake for 85-90 minutes or until the bread is golden brown, puffed, and no longer jiggly. Gluten-free bread like these takes longer to cook, so err on the side of more time if unsure. Allow the loaf to cool well before removing it from the pan and slicing.Step 4
Combine ½ cup powdered sweetener and almond milk to make the glaze. Drizzle it over the top of the bread. Slice the bread into 12 slices.
