This tender, flavorful keto pumpkin bread is simple to make and it only uses a handful of ingredients.
The only question is, do you like to add chocolate chips to your low carb pumpkin bread?
This recipe is slightly adapted from my Keto Pumpkin Muffins.
If you love pumpkin you'll also want to make my Keto Pumpkin Bars. If you don't need to eat keto, try this Almond Flour Pumpkin Bread.
Keto Pumpkin Bread
This keto pumpkin bread recipe is made with almond flour, eggs, oil, maple flavored sweetener, vanilla and spices. It's tender and it's one of the only keto breads that I feel is better the second day.
If you don't want to eat all of this sugar free pumpkin bread, you can freeze it and simply reheat it. I've also used slices of this keto pumpkin bread to make keto pumpkin French toast.
How to make keto pumpkin bread
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in oil, sugar-free maple flavored syrup, eggs, pumpkin, vanilla, pumpkin spice.
- Mix until combined.
- If desired, add in keto friendly chocolate chips.
- If desired, fold in the chocolate chips until well combined.
- Spoon batter evenly into your parchment lined loaf pan and bake as directed.
- If desired, top with keto icing.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for this healthy pumpkin bread recipe, please see the recipe below.
Working with Almond Flour
Not all almond flours are alike. Make sure to use a fine ground almond flour.
If the almond flour is stored in the refrigerator or freezer, bring it to room temperature before using. Cold almond flour absorbs more of the wet ingredients.
Stir the almond flour, then spoon it into the measuring cup and level. Never dip the measuring cup into the almond flour. It will add too much almond flour to the recipe.
If you have any questions, leave a comment below and I will get back to you.
KETO PUMPKIN BREAD RECIPE
This low carb pumpkin bread is considered to be keto because of the low net carb count. The carbs in this pumpkin bread comes from the almond flour and the pumpkin (which also adds fiber).
The sugars used in this recipe are alcohol sugars and don’t count towards the total net carbs. Just make sure to use a sugar free sweetener and sugar-free chocolate chips.
Maple flavored sugar sweeteners provide the best texture and flavor in this pumpkin bread, while also adding moisture.
CAN I USE AN EGG REPLACER?
I haven’t tried using an egg replacer in this sugar-free pumpkin bread recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but the breads didn’t rise as much, and it was almost wet inside.
WHAT CAN I USE INSTEAD OF SUGAR-FREE MAPLE FLAVORED SYRUP?
You can use your sugar free syrup of choice in this healthy pumpkin bread recipe. Just note that the flavor will be different, and it might not be as moist.
Maple flavored syrup tends to be mild in flavor while still adding a touch of sweetness. The maple flavor is perfect with the vanilla and pumpkin spice.
We hope you enjoyed reading this article. Please help us out by leaving a quick review and star ★ rating below.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make this keto pumpkin bread recipe? Please stop back by and let me know what you thought in the comments below.
Keto Pumpkin Bread
This tender, flavorful keto pumpkin bread is simple to make and it only uses a handful of ingredients.
Ingredients
Pumpkin Bread:
- 2 cups super fine almond flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup oil (you can use your oil of choice)
- ¼ cup sugar-free maple flavored syrup (I used Lakanto)
- 2 large eggs, room temperature
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice
- Optional: ½ cup keto chocolate chips
Icing:
- 1 ½ cups powdered sweetener (we used Lakanto)
- 3 tablespoons butter, melted
- 3 tablespoons milk (or dairy free milk)
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
- Optional: stir in mini chocolate chips.
- Spoon batter evenly into your parchment lined loaf pan.
- Bake for 35-40 minutes or until the center is set.
- Remove from the oven and let it cool.
- For the icing: In small bowl whisk together the powdered sweetener, melted butter, milk, and vanilla. Drizzle over the keto pumpkin bread. Allow it to set before slicing.
- Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
Notes
- Use room temperature pumpkin.
- Spoon the almond flour into the measuring cup and then level it.
- Start with the lowest cooking time and check for doneness from there.
- Net carb count is without chocolate chips.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 111mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 10gProtein: 5g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
Dustin
This is BANGING! I have made many keto pumpkin treats throughout the years and I think this may be my new favorite. I didn’t have confectioners so I used granulated–just eyeballed slightly less of it. It turned out AMAZING! Thank you!
Ashley Davis
Any recommendations to make this with coconut flour instead? My kids have allergies.
Four Score Living
Sorry, I don't. It might be best to specifically search for a recipe that uses coconut flour.
Stephie
Hi
I have read this 3 times but ca not see any ingredient measurements …. I’m experienced in baking, yet, I can not guess at the measurements. Please assist so I can bake this as Fall gifts for neighbors.
Much appreciation!
Steph is
Four Score Living
Hi Stephie,
If you hit the "jump to recipe" button at the top of the page it will take you directly to it. I hope that helps.