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 YOU'LL NEED
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.
Whey protein - Using whey protein will help our bread to rise and prevent it from collapsing after it's out of the oven. Also, replacing some keto-friendly flours (that are high in fats and calories) with protein powder will make our bread lower in calories and a little bit higher in protein, which is good considering that it's easy to neglect protein intake when you're only thinking about fats and carbs on a keto diet.
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 Lakanto 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.
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.
Crushed pecans - I sprinkle crushed pecans on top of my pumpkin keto bread right before baking it. You can mix some extra pecans (or walnuts) in the batter for extra crunch as well, or avoid nuts altogether.
Orange zest - I don't know about you, but I love an orange, pumpkin, and pumpkin spice combo. Of course, you can skip this ingredient or replace it with lemon zest.
Salt - A generous pinch of sea salt or kosher salt will make this fall recipe even sweeter.
HOW TO MAKE KETO PUMPKIN BREAD RECIPE
Let's start by preheating the oven to 350F (175C) and lining a 9”x 5” x 3” (25cm x 11.5cm x 7cm) 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 all dry ingredients in one large mixing bowl (I prefer to sieve them to break up all those almond flour and baking powder clumps) and the wet ingredients (using a hand mixer) in another mixing bowl. Add the wet mixture to the dry and mix well with the hand mixer or spatula until no dry ingredients are visible.
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 at the 20-25 minutes mark or when browned to your taste to avoid the top of the loaf burning) 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.
HOW TO SERVE GLUTEN FREE PUMPKIN BREAD
What I love about this 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 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 LOW CARB 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.
MORE LOW CARB RECIPES
Keto pumpkin bread
- 9”x 5” x 3” (25cm x 11.5cm x 7cm) loaf pan
- 1 1/2 150g cup almond flour
- 1/3 cup 25g unflavored whey protein powder
- ½ cup 100g granulated sweetener
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp clove
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 4 large eggs, at room temperature
- 4 tbsp 60g butter, at room temperature
- ¾ cup 150g canned pumpkin puree, at room temperature
- 1/2 tsp vanilla extract, optional
- Orange zest of one orange (or lemon), optional
- Preheat the oven to 350F (C). Line a 9”x 5” x 3” (25cm x 11.5cm x 7cm) loaf pan with parchment paper.
- Selecting a large mixing bowl, combine the first 9 ingredients (all dry) using a spatula.
- Selecting another mixing bowl, combine the next 5 ingredients (all wet) using a hand mixer.
- Add the wet mixture to the dry and mix well with the hand mixer or spatula until no dry ingredients are visible.
- Pour the batter into the prepared loaf pan and bake for 40-45 mins (cover loosely with a piece of foil at the 20-25 minutes mark or when browned to your taste to avoid the top of the loaf burning) 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.