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Keto Pumpkin Bread Recipe

Keto Pumpkin Bread

Monika Soni
This Keto Pumpkin Bread is a cozy, guilt-free treat that brings the warmth of fall to your table in just 50 minutes. With only 10 minutes of prep, you’ll love how effortlessly this loaf comes together.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 0
Calories 221 kcal

Ingredients
  

Pumpkin Bread

  • 2 cups super fine almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup oil you can use your oil of choice
  • 1/4 cup sugar-free maple flavored syrup I used Lakanto
  • 2 large eggs room temperature
  • 1/3 cup pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1/2 cup keto chocolate chips Optional

Icing

  • 1 1/2 cups powdered sugar-free sweetener
  • 3 tablespoons butter melted
  • 3 tablespoons milk or dairy free milk
  • 1/4 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
  • In a large mixing bowl, whisk almond flour, salt, and baking soda.
  • Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
  • Optional: stir in mini chocolate chips.
  • Spoon batter evenly into your parchment lined loaf pan.
  • Bake for 35-40 minutes or until the center is set.
  • Remove from the oven and let it cool.
  • For the icing: In small bowl whisk together the powdered sweetener, melted butter, milk, and vanilla. Drizzle over the keto pumpkin bread. Allow it to set before slicing.
  • Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 221kcalCarbohydrates: 9gProtein: 5gFat: 17gSaturated Fat: 3gCholesterol: 31mgSodium: 111mgFiber: 3gSugar: 10g
Keyword Gluten-free, healthy baking, keto, Low-carb, pumpkin bread
Tried this recipe?Let us know how it was!