Keto Pumpkin Bread

5 from 2 votes

A delicious low carb pumpkin bread packed with fall flavor. Add pecans, pumpkin seeds, or sugar free dark chocolate chips for more flavor and texture! 5 NET CARBS PER SLICE

Prep Time15

Cook Time1 5

Total Time1 20

Course: Breakfast

Cuisine: American

Keyword: almond flour pumpkin bread, keto pumpkin bread, low carb pumpkin bread, pumpkin bread keto

Servings: slices

Calories: 177kcal

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.

Video

Notes

**If you don't have collagen powder and don't want to buy it, just omit it from the recipe. There is no need to replace it with anything.

Add your Favorite Toppings: The sky is the limit here! If you're not strict keto, this would be amazing topped with cranberries and pumpkin seeds. Try mixing the chocolate and pecans, or use another nut, like sliced almonds or walnuts. This would also be fun with a streusel topping. Use the topping from my Basic Keto Muffins.

Bake as Muffins: You can use this recipe to make pumpkin muffins. Line a muffin tin with parchment paper liners, and decrease the baking time to 24 minutes. If helps to keep the top from overly browning if you cover the pan with foil for the first half of baking time. See this post on Keto Pumpkin Muffins for directions!

Nutrition