This keto pumpkin bread is a tender loaf of lightly spiced almond flour bread made with pumpkin puree and studded with chocolate chips. A one bowl recipe that is both low carb and gluten free! 3 grams net carbs per slice.
When the leaves start turning brown and the weather starts to get cooler, there is nothing more comforting than a slice of fresh pumpkin bread. Ever since going keto, knowing that pumpkin was keto friendly was a game changer for me, as I am ALL about the pumpkin desserts.
This pumpkin bread is a little different than traditional pumpkin bread. Firstly, it’s low carb, so it isn’t like a fluffy as a traditional loaf. It super moist, and with a light crumb. It’s also quite fragile and light, so if you are after a dense bread, you’d be better off making some keto bread.
However, this version is super moist and with a light crumb. It’s also completely sugar free, but you’d never be able to tell. It’s the perfect excuse to warm up a slice and slather on some healthy Nutella or spread some butter and powdered sugar over it.
How do you make pumpkin bread?
- Almond flour– You must use blanched almond flour, not almond meal. Blanched almond flour yields a light and fluffy loaf, whereas almond meal will see the loaf become heavy and dense.
- Baking soda– Gives the bread a little rise.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol. Only a little bit will be used, as there is already some syrup in this recipe.
- Pumpkin pie spice– A must for any pumpkin recipe!
- Pumpkin puree– I used homemade pumpkin puree, which is essentially just pureed pumpkin. You can use the canned variety, but be sure it is unsweetened (not pumpkin pie filling!).
- Sugar free maple syrup– Monk fruit maple syrup, which is keto friendly and low carb. It gives a little sweetness, but also adds some extra moistness to the loaf.
- Eggs– Room temperature eggs.
- Vanilla extract– A must for any baked good!
- Chocolate Chips– Optional, but I love the pumpkin and chocolate chip combination.
Start by mixing together your dry ingredients and set aside. In a separate bowl, whisk together your pumpkin puree, syrup ,eggs and vanilla extract until smooth. Slowly add your dry ingredient and mix until just combined. If using chocolate chips, fold them through. Transfer the batter into a loaf pan and bake at 180C/350F for 50 minutes, or until the center is cooked. Remove from the oven and allow to cool in the pan completely.
Tips to make the best pumpkin bread
- I recommend covering your bread halfway through with tin foil, to ensure the tops don’t over brown.
- Everyone’s ovens differ, so you may need to bake longer, to ensure it is completely cooked. You know your pumpkin bread is done when the center springs back slightly when done, and a skewer comes out clean.
- This bread is not super sweet at all. If you’d like super sweet bread, double the amount of the granulated sweetener or add extra chocolate chips.
- If you don’t have pumpkin pie spice, you can use all cinnamon or a mix of cinnamon and nutmeg.
Storing and freezing bread
- To store: As this pumpkin bread is super moist, it should always be stored in the refrigerator. Be sure that it is completely covered, and will keep fresh for up to 2 weeks.
- To freeze: Place slices of pumpkin bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator.
More keto dessert recipes you’ll enjoy
Keto Pumpkin Bread
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix well. In a separate bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract. Combine your wet and dry ingredients. Fold through your chocolate chips.
- Transfer your batter into the lined pan. Bake for 40-45 minutes, covering the top of the loaf pan halfway through with parchment paper, to avoid the tops over-browning.
- Remove from the oven and allow to cool in the pan completely, before slicing.