Cozy up to a slice of Keto Pumpkin Bread this fall! This low carb pumpkin bread is the perfect healthy treat when you’re craving fall flavors.
5 grams of Net Carbs per serving (10 grams total carbs – 5 grams of fiber)
The Perfect Healthy Pumpkin Bread
We love our pumpkin treats around here — especially if they are low carb and gluten free!
The smell of pumpkin spice is so tempting the fall. I stay ahead of my cravings by baking a few healthier pumpkin treats and keeping them in the freezer. I am not at all shy about bringing my own treat to a coffee shop. Until our restaurants start offering better options – I will continue this habit!
These Keto Pumpkin Muffins are a recipe I pull out every year. This year, I decided to bake a very similar recipe as a loaf. Choose your favorite, but I suggest you make both. They disappear fast!
What makes these so special is the classic pumpkin spice flavor, wrapped up into a lightly sweetened, low carb and high fiber treat. This is the best of both worlds – indulge without a sugar crash or blood sugar spike!
I love using collagen in my sugar free baked goods. The collagen melts and gives keto treats the chewy texture that sugar normally would, and adds extra nutrition and protein at the same time!
What You’ll Need:
- Almond Flour
- Coconut Flour
- Collagen Protein (not pictured, this is optional but recommended for the best texture!)
- Flax Meal
- Baking Powder, Baking Soda and Sea Salt
- Pumpkin Spice (or a combo of cinnamon, ginger, and nutmeg)
- Monk Fruit Sweetener or Allulose
- Pumpkin Puree (canned, not pumpkin pie filling, or make your own homemade pumpkin puree from sugar pumpkins!)
- Eggs (I recommend using pastured eggs for the healthiest pumpkin bread!)
- Coconut Oil (melted, avocado oil or olive oil are great alternatives)
- Vanilla Extract
- Mix-In Options: walnuts, pecans, pumpkin seeds, or sugar free chocolate chips!
How to Make Keto Pumpkin Bread
Prior to starting, preheat oven to 350ºF. Line a standard size loaf pan with parchment paper. I find that lightly greasing the pan with coconut oil helps the parchment stick to the sides of the pan better.
Step 1: In a large mixing bowl, combine the almond flour, coconut flour, collagen, sweetener, flax meal, baking powder, baking soda, salt, and pumpkin spices. Mix together well.
Step 2: In another large mixing bowl, whisk the eggs, then add the pumpkin puree, coconut oil, and vanilla extract. Whisk until combined well.
Step 3: Add the dry ingredients into the wet ingredients, and stir until combined. The coconut flour will absorb liquid and the batter will continue to thicken as it sits. It’s easier to get in the pan if you work quickly before it gets too thick.
Step 4: Fold in the walnuts, seeds, or chocolate chips, if using.
Step 5: Add the pumpkin bread batter to the prepared loaf pan. If desired, garnish the top of the loaf with additional nuts, seeds, or chocolate chips.
Step 6: Cover the loaf pan with foil, and bake the bread for 1 hour. Remove the foil, and continue baking the bread for 10-15 minutes, until the top of the loaf is lightly golden and the center is fully set. Allow the bread to fully cool prior to slicing.
How to Store Pumpkin Bread
Once the pumpkin bread has fully cooled, slice it in 10 thick slices. This works the best if the cooled loaf is covered in plastic wrap or foil and then refrigerated overnight to cool further.
Add a piece of parchment between each slice, and pack the bread in an air tight container. The pumpkin bread lasts for 7 days in the refrigerator. It can be frozen an will stay good for 3 months or even longer!
Using the squares of parchment between slices makes it easy to pull out the amount you’d like to defrost each time!
FAQ & Variations
Make Nut Free Keto Pumpkin Bread: Replace the almond flour with sunflower seed flour for a nut free version of this bread. It will be slightly more dense but will have a wonderful flavor!
Lower the Carbs: The carbs in this recipe come from the nuts, so do not add mix ins like nuts or chocolate chips to keep this as low in carbs as possible.
Creamy Cheese Frosted Loaf: Make a plain loaf of pumpkin bread, and fully cool. Top with this delicious Keto Cream Cheese Frosting.
Keto Pumpkin Muffins: This recipe bakes well into muffins. For a muffin recipe and instructions, hop on over to my other post!
Other Healthy Pumpkin Recipes (that are low carb!)
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Pumpkin Bread
Ingredients
- 1 1/2 cups almond flour
- 6 tablespoons coconut flour
- 6 tablespoons collagen powder *see notes for substitutions
- 2 tablespoons flax meal (grind whole flax seeds in blender)
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- nutmeg freshly grated, to taste
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup pumpkin puree
- 6 tablespoons Monk Fruit Sweetener
- 5 eggs
- 1/4 cup coconut oil melted
Optional Additions
- pecans chopped
- pumpkin seeds chopped
- sugar free chocolate chips
Instructions
- Prior to starting, preheat oven to 350ºF. Line a standard size loaf pan with parchment paper. I find that lightly greasing the pan with coconut oil helps the parchment stick to the sides of the pan better.
- In a large mixing bowl, combine the almond flour, coconut flour, collagen, sweetener, flax meal, baking powder, baking soda, salt, and pumpkin spices. Mix together well.
- In another large mixing bowl, whisk the eggs, then add the pumpkin puree, coconut oil, and vanilla extract. Whisk until combined well. Using room temperature eggs and slightly heating the coconut oil will help keep the batter thin to make a beautiful bread.
- Add the dry ingredients into the wet ingredients, and stir until combined. The coconut flour will absorb liquid and the batter will continue to thicken as it sits. It’s easier to get in the pan if you work quickly before it gets too thick.
- Fold in the walnuts, seeds, or chocolate chips, if using.
- Add the pumpkin bread batter to the prepared loaf pan. If desired, garnish the top of the loaf with additional nuts, seeds, or chocolate chips.
- Cover the loaf pan with foil, and bake the bread for 1 hour. Remove the foil, and continue baking the bread for 10-15 minutes, until the top of the loaf is lightly golden and the center is fully set. Allow the bread to fully cool prior to slicing.
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