Keto Low-Carb Pumpkin Spice Bread is a quick and easy recipe that is the perfect breakfast or fall dessert. The ingredients include almond flour, coconut flour, canned pumpkin, and sugar-free sweetener, making it gluten-free and paleo. Toss aside the Starbucks pumpkin loaf for this healthy option. Top the bread with cream cheese frosting or butter.
This post may contain affiliate links. Please read my full disclosure here.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
The Keto Essential Cookbook is available NOW for FREE! For a hard copy, you only pay the shipping and handling. Get over 100+ scrumptious recipes with net carb, fat, protein, and calorie count for every recipe. Click here to purchase yours today!
The carbs in Starbucks pumpkin loaf are really HIGH. One slice has 61 net carbs, 39 grams of sugar, and 410 calories. This is definitely not keto-friendly and will totally blow the macros for any healthy lifestyle.
This recipe is prepared using natural ingredients and organic sweetener with no carbs.
Is Pumpkin Allowed on a Keto Diet?
A 1/2 cup of pureed pumpkin has 25 calories and 4.5 net carbs. 3/4 cup pumpkin is used in the recipe and then divided among 12 servings. This serving of pumpkin should work well for keto macros with.
Pumpkin is also loaded with fiber, which is essential to a healthy lifestyle.
How Many Carbs are in Homemade Pumpkin Bread
This bread has 5 net carbs per slice.
How to Make Keto Pumpkin Bread
- Mix your dry ingredients in a mixing bowl, almond flour, coconut flour, pumpkin spice, salt, and sweetener.
- Combine the wet ingredients in a separate bowl, pumpkin, eggs, and melted butter.
- Combine the wet and dry ingredients. Pour the batter into a 9×5 loaf pan.
- Bake for 60-70 minutes.
Calories in Keto Pumpkin Bread
A slice of pumpkin bread has 216 calories, half of the amount of the Starbucks pumpkin bread.
How to Cool and Firm Keto Pumpkin Bread
The best way to keep a bread loaf firm and from falling apart is to use parchment paper and line the loaf pan. Removing the bread is sometimes the hardest part, but with parchment paper it comes out easily. Cool for 10-15 minutes before slicing.
Almond Flour vs Coconut Flour
Almond flour and all-purpose have 1:2 ratio, 3/4 cup all-purpose flour = 1 1/2 cups almond flour. Always cook almond flour at a lower temperature.
This is an approximation. You can read more about How to Convert All Purpose Flour to Almond Flour here.
Coconut and almond flour are not interchangeable. It absorbs moisture much differently than almond flour. Most of my recipes use almond flour, only because coconut flour is so much denser.
However, in bread recipes, a small amount of coconut flour works really well.
How to Store Pumpkin Bread and Freezer Tips
The pumpkin bread can be left out, covered at room temperature for a day or two.
It will last up to a week in the fridge. I like to wrap it in foil.
Slice the bread prior to freezing. Wrap it in foil and freeze up to 3 months. Defrost at room temperature.
More Keto Dessert Recipes:
Keto Pumpkin Recipes
Click here for a complete listing of Keto Low-Carb Recipes.
Keto Low-Carb Pumpkin Spice Bread
- 2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated zero calorie sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 1/4 cup granulated zero calorie brown sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup 100% pureed pumpkin
- 1/4 cup unsalted butter, melted
- 4 eggs, beaten
- 2 teaspoons pumpkin pie spice
- 3 tablespoons pumpkin seeds
- Preheat oven to 350 degrees.
- Combine the almond flour, coconut flour, baking powder, salt, and sweeteners in a large mixing bowl.
- In a smaller, separate bowl combine the remaining wet ingredients and stir.
- Add the wet ingredients to the flour mixture. Stir to combine.
- Sprinkle the pumpkin seeds throughout.
- Bake for 60-75 minutes. Test if the bread is done by inserting a toothpick and ensuring it comes out clean. Mine was ready at 65 minutes.
- Cool for 10-15 minutes before removing the bread from the pan and slicing.