Holiday calories can be overwhelming…this Keto Pumpkin Bread gives you the warm pumpkin spice flavor without all the carbs! This easy prep recipe makes this the number-one-choice this season! Fill your kitchen full of the amazing aroma of Fall with this keto friendly guilty pleasure!
I am a lover of bread and if you are too, you will definitely want to make my keto blueberry bread (which has blueberries in every bite), and my keto zucchini bread!
The holiday season and carbs usually go hand and hand. Not anymore with my Keto Pumpkin Bread! Now you can enjoy the holidays instead of the worry and hassle of carbs! This deliciously moist, tasty treat is not only for those holiday gatherings! You can enjoy this guilty pleasure, for a easy grab and go breakfast, coffee cake or just a Fall treat! Either way, you won’t be disappointed with this warm pumpkin spice bread! Definitely a must-have recipe for any pumpkin lover!
Let’s get started!
HOW TO MAKE KETO PUMPKIN BREAD
First thing you will need to do is preheat your oven to 350F.
Grease an 8×4 loaf pan with butter or cooking spray.
Now, in a large bowl, combine the almond flour, salt, pumpkin spice, swerve and baking soda.
Now add in the eggs, melted butter and pumpkin puree and mix well.
Once you have all your ingredients mixed well… pour the batter into greased loaf pan and bake in the 350f for 45 minutes or until a toothpick come out clean.
See how easy that was! And the smell is AMAZING!
Let cool before serving.
DOES THIS BREAD FREEZE WELL?
Yes! You have 2 options when it comes to freezing this keto pumpkin bread. You can remove the loaf from the pan and wrap it in freezer paper, followed by plastic wrap and freeze the entire loaf. Or you can cut it into individual slices and wrap each slice and freeze. This can stay frozen for up to 3 months.
Like this keto friendly bread recipe? Check out my recipes for garlic bread, fathead pizza crust or Keto Pumpkin Cheesecake Muffins!
Did you make this Keto Pumpkin Bread Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Pumpkin Bread
INGREDIENTS
- 2 Cups almond flour (click here to see my favorite brand)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Pumpkin spice
- 1/2 Cup Granulated Sweetener (Click here to see my favorite)
- 1 teaspoon Baking soda
- 2 Large eggs, beaten
- 1/4 Cup Melted Butter
- 1 Cup pumpkin puree
INSTRUCTIONS
- Preheat oven to 350F. Grease an 8x4 load pan with butter or cooking spray.
- In a large bowl, combine the almond flour, salt, pumpkin spice, sweetener and baking soda.
- Now add in the eggs, melted butter and pumpkin puree and mix well.
- Pour batter into greased loaf pan and bake in the 350F oven for 45 minutes or until a toothpick comes out clean.
- Let cool before serving. Slice into 8 slices
- Store in an airtight container in the refrigerator. See notes for freezing.
JENNIFER'S TIPS
- FREEZING: You have 2 options when it comes to freezing this keto pumpkin bread. You can remove the loaf from the pan and wrap it in freezer paper, followed by plastic wrap and freeze the entire loaf. Or you can cut it into individual slices and wrap each slice and freeze. This can stay frozen for up to 3 months.
- CAN I USE A DIFFERENT FLOUR: If you have an almond allergy, you can use sunflower seed flour, which is just ground sunflower seeds. Coconut flour would not work for this recipe.
- MAKE THIS DAIRY FREE: replace the melted butter with coconut oil
Cecilia Cortez says
Would SWERVE SWEETENER GRANULAR work instead of Granulated Lakanto sweetener?
jenniferbanz says
Yes, Swerve will work