keto pumpkin bread
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5 from 1 vote

Easy Keto Pumpkin Bread - Low-Carb Recipe

This keto pumpkin bread is our family's favorite fall recipe packed with spices and pumpkin flavor. It's the best gluten-free pumpkin bread, moist, perfectly spiced and incredibly easy to make. At just 5g net carbs per slice, you can enjoy it for breakfast or as a quick delicious keto snack.
Prep Time10 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: pumpkin bread
Servings: 12 slices
Calories: 191kcal
Author: Ioana Borcea from LowCarbSpark.com

Ingredients

Instructions

  • Preheat the oven to 350°F/ 180°C and line a 9"x5" loaf pan with parchment paper.
  • In a large bowl, cream together the butter and sweetener for about 2 minutes until fluffy.
  • Slowly add the eggs, one at a time, and continue mixing.
  • Add the pumpkin puree, heavy whipping cream, vanilla extract, and mix well to combine.
  • In a separate bowl, stir together the dry ingredients: almond flour, coconut flour, baking powder, pumpkin pie spice.
  • Combine the dry ingredients with the wet ingredients, and stir to break any lumps and get a smooth batter. If you want you can add chopped pecans, walnuts or sugar-free chocolate chips.
  • Transfer the batter to the prepared pan and smooth down the top using a spatula. Bake for 55 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition

Serving: 1slice | Calories: 191kcal | Carbohydrates: 7g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 65mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2655IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg | Net Carbs: 4g