Fluffy and moist, this gluten-free, low carb keto pumpkin bread is a flavorful fall treat that's full of healthy fats, proteins, and fragrant spices. Bake it and fill your home with all the fragrances that represent the fall season.
Ingredients and substitutions
Almond flour - I use finely blanched grain-free flour to make my low carb keto pumpkin bread. You can replace almond flour with hazelnut flour, if you like.
Xanthan gum – It will replace gluten in our gluten-free pumpkin bread.
Baking powder - Of course we need a leavening agent to help our low carb bread rise. You can use gluten-free baking powder if needed.
Pumpkin puree - I use unsweetened 100% pumpkin puree from Libby's.
Sweetener - Swerve, Sukrin, Allulose, or monk fruit granulated sweeteners will work with this recipe. You can also adjust the amount of sweetener in your easy keto pumpkin bread to fit your palate.
Eggs - We'll use 4 large eggs at room temperature to help all the ingredients come together. Also beating the eggs with sweetener will incorporate air bubbles into the batter. It will improve the bread texture and will make it a little bit lighter.
Butter - I'm using unsalted melted butter, but you can replace it with ghee or coconut oil if you want to make this bread paleo.
Spices - Ground cinnamon, clove, ginger, and nutmeg are the spices that I use for this easy low carb pumpkin bread recipe. If you want, you can replace all four with one tablespoon of pumpkin pie spice.
Vanilla extract - This is an optional ingredient, but I love a small touch of vanilla in my low-carb pumpkin bread.
Salt - A generous pinch of sea salt or kosher salt will make this fall recipe even sweeter.
Step by step directions
Let's start by preheating the oven to 350F (175C) and lining a 9”x 5” (25cm x 11cm) loaf pan with parchment paper. You can also grease your loaf pan with some butter instead. However, I think that the parchment paper helps not only with removing the freshly baked loaf from the pan, but with protecting it from the over-browning.
To prepare the batter, combine the almond flour, baking powder, xanthan gum, cinnamon, ginger, clove and nutmeg in a large mixing bowl.
Beat the eggs with salt and sweetener (using a hand mixer) in another mixing bowl until tripled in size and became pale yellow. Add the wet mixture to the dry and mix well with the hand mixer or spatula until no dry ingredients are visible.
Mix the butter and pumpkin puree in a bowl and add to the batter. Fold gently.
Pour the batter into the prepared loaf pan and bake on a lower rack for 40-45 mins (cover loosely with a piece of foil if browning too fast) or until the toothpick comes out clean when inserted in the center of the loaf.
Remove from the oven and let the loaf cool down for 10-15 minutes in the loaf pan. Then transfer onto a cooling rack until cooled down completely.
Crushed pecans - Sprinkle crushed pecans on top of your pumpkin keto bread right before baking it. You can mix some extra pecans (or walnuts) in the batter for extra crunch as well.
Orange zest - I don't know about you, but I love an orange, pumpkin, and pumpkin spice combo. Alternately, you can add lemon zest.
Chocolate chips – Use keto-friendly and sugar-free chocolate chips or chop your favorite low carb chocolate bar into small pieces and add to the batter right before baking.
What I love about this gluten-free pumpkin bread is that it's so versatile. You can have it as a sweet treat on its own, with some cream cheese, or with a sweet spread like this KETO NUTELLA CHOCOLATE SPREAD or with my KETO CARAMEL SAUCE. Or you can reduce the sweetener in the recipe and make it into a delicious sandwich bread that can be eaten with butter and a slice of cheese on top!
Carbs in keto pumpkin bread
All the recipes that you can find on my blog are made to fit a keto or low carb diet - and this recipe is no different! One loaf of my pumpkin bread makes around 14 slices and each of them has only 2g net carbs. This is even lower than in my KETO PUMPKIN MUFFINS that have 3g net carbs per muffin, which is very low too.
It will last for up to 7 days in the fridge and up to 5 days at room temperature.
Yes you can freeze it for up to 2 month. Thaw overnight in the fridge before serving.
More low carb recipes
CREAMY KETO BUTTERNUT SQUASH SOUP RECIPE
KETO PUMPKIN CHEESECAKE RECIPE
LOW CARB KETO PUMPKIN PIE RECIPE
ALMOND FLOUR KETO ZUCCHINI BREAD
Keto pumpkin bread
- 9”x 5” (25cm x 11cm) loaf pan
- 2 cup 200g almond flour
- ½ teaspoon xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon clove
- ⅛ teaspoon nutmeg
- 4 large eggs at room temperature
- ½ teaspoon salt
- ½ cup 100g granulated sweetener
- ½ teaspoon vanilla extract optional
- 4 tablespoon 60g butter melted
- ¾ cup 90g 100% pumpkin puree at room temperature
- Preheat the oven to 350F (175C). Line a 9”x 5” (25cm x 11cm) loaf pan with parchment paper.
- In a large mixing bowl, combine the first 7 ingredients. Set aside.
- In another mixing bowl, beat the eggs with salt and sweetener for 10 minutes using a hand mixer until tripled in size and pale yellow.
- Add the dry mixture to the wet and fold using a rubber spatula until no dry ingredients are visible.
- Add the butter and pumpkin puree into a bowl and mix until combined. Then, add to the batter and fold.
- Pour the batter into the prepared loaf pan and bake for 40-45 mins (cover loosely with a piece of foil if browns too fast) or until the toothpick comes out clean when inserted in the center of the loaf.
- Remove from the oven and let the loaf cool down for 10-15 minutes in the loaf pan. Then transfer onto a cooling rack until cooled down completely.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Love this bread! I have it with melted brie cheese and sugar-free cranberry jam - breakfast to die for!
Happy to hear you liked it!