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Keto Pumpkin Bread

Beginner
Yield: 12 slices
Prep Time: 15
Cook Time: 40

A Flavorful, Holiday-Perfect Bread

We adore low carb bread recipes, and this Keto Pumpkin Bread is a true winner!

It's packed with healthy ingredients -- almond flour, coconut flour, flax seed meal, and pumpkin -- and then naturally sweetened with our zero calories Monk Fruit Sweetener. It's a magical combination that will have even your non-low carb family and friends vying for a piece!

We love coming up with recipes that taste like the real deal. This pumpkin bread is moist, packed with pumpkin spice, and perfectly sweet.

This recipe was adapted from the delicious Keto Pumpkin Muffins over at BlissfullyLowCarb.com!

What You'll Need for Sugar Free Pumpkin Bread

  • Almond Flour
  • Coconut Flour
  • Flax Seed Meal
  • ZenSweet Monk Fruit Sweetener
  • Pumpkin Spice
  • Baking Powder
  • Baking Soda
  • Salt
  • Eggs
  • Coconut Oil
  • Vanilla
  • Walnuts (or pecans, optional)

ZenSweet Products in this Recipe

How to make

Step 1

In a large mixing bowl, add almond flour, coconut flour, collagen powder, spices, baking powder, baking soda and salt. Whisk the ingredients together to break up any clumps.

Step 2

In another large mixing bowl, combine the pumpkin, monk fruit sweetener, eggs, and coconut oil. Whisk to combine. Using room temperature eggs and slightly heating the coconut oil will help keep the batter thin to nicely pour into the loaf pan.

Step 3

Add the dry ingredients into the wet, and fold together, stirring just until the dry ingredients are incorporated.

Step 4

If desired, add chopped nuts, chocolate chips, or other additions,

Step 5

Add the batter to a standard loaf pan lined with parchment paper, or greased well with coconut oil and dusted with almond flour.

Step 6

Bake the keto pumpkin bread for 40-45 minutes, until the center of the bread has fully set. Allow the bread to fully cool before slicing.

CONTINUE STEPS

Tips and Tricks for this Low Carb Bread Recipe

Variations: Instead of walnuts, try adding chopped almonds or pecans, or even just use pumpkin seeds to add a nice crunch. We also love this bread baked with mini sugar free chocolate chips!

Bake into Muffins: This recipe bakes into great muffins. Add the batter to a muffin tin lined with 12 papers. Bake the muffins for 18-21 minutes.

Did you try this recipe? We’d love to see it!

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Keto Pumpkin Bread

Rating:
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
  • Servings: 12
  • Cousine: American
  • Course: Dessert
  • Calories: 177
  • Author: Michelle Miller
A delicious and moist keto pumpkin bread, made with almond and coconut flours. You'll love this healthy, low carb bread, perfect for celebrating fall flavors!

Ingredients:

  • 1 1/2 cups almond flour
  • 6 tablespoons coconut flour
  • 1/4 cup flax seed meal
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • nutmeg freshly grated, to taste
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup pumpkin puree
  • 6 tablespoons ZenSweet Monk Fruit Sweetener
  • 5 eggs
  • 1/4 cup coconut oil melted Optional Additions
  • walnuts or pecans, chopped
  • pumpkin seeds, chopped
  • sugar free chocolate chips

Instructions

  • Preheat the oven to 350º F. Line a standard loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add almond flour, coconut flour, flax seed meal, spices, baking powder, baking soda and salt. Whisk the ingredients together to break up any clumps in the flours.
  • In another large mixing bowl, combine the pumpkin, ZenSweet monk fruit sweetener, eggs, and coconut oil. Whisk to combine. Using room temperature eggs and slightly heating the coconut oil will help keep the batter thin.
  • Add the dry ingredients into the wet, and fold together. If using, fold in the optional nuts, seeds, or chocolate chips.
  • Add the batter to the prepared loaf pan, and top with additional nuts or seeds, if desired.
  • Bake the bread for 40-45 minutes, until it's fully set in the center.
  • Wait until the loaf fully cools before slicing, and store leftovers in an air tight container in the fridge up to 2 weeks, or in the freezer up to 3 months.

Notes:

Variations: Instead of walnuts, try adding chopped almonds or pecans, or even just use pumpkin seeds to add a nice crunch. We also love this bread baked with mini sugar free chocolate chips!

Bake into Muffins: This recipe bakes into great muffins. Add the batter to a muffin tin lined with 12 papers. Bake the muffins for 18-21 minutes.

Nutrition Information:

Calories: 177kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 138mg | Potassium: 91mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2482IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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