Keto Pumpkin Bread - Chef Fun Kitchen

Keto Pumpkin Bread

Do that keto pumpkin bread that’s full of heat spices and delicious pumpkin flavor.  It’s sweet, highly spiced, and distinctly moist.  Plus, it’s made with almond flour and coconut flour — so that you comprehend it’s low-carb and gluten-free.

This gluten-unfastened pumpkin bread recipe is so scrumptious you’ll be making it all fall and iciness long.  you can serve it up simple, toast it for breakfast, or enjoy it as an afternoon snack.  the subsequent time I make this pumpkin bread, you can wager I’m going to turn it into pumpkin bread French toast! Yum!

Keto Pumpkin Bread

You are going to love this recipe as it’s as smooth to make as it's miles healthful.  It’s subtly sweetened, making it ideal for breakfast or a snack.  in case you need to turn the wonder degree up and serve this recipe for dessert, you may completely add a cream cheese frosting.  See the recipe below for versions.

This keto pumpkin bread recipe starts off with — you guessed it — canned pumpkin.  i love to use canned pumpkin for its convenience and steady texture.  but, if you’re up for it, you could honestly make this pumpkin bread with sparkling pumpkin puree rather.

Keto Pumpkin Bread

If you are the usage of sparkling pumpkin, make sure that your puree is quite thick in texture.  in case your fresh pumpkin puree has too much water, it may add too much moisture to this recipe.  And nobody needs soggy pumpkin bread!


  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt


  1. Preheat the oven to 350°F. Grease a nine"x5" loaf pan, and line with parchment paper.
  2. In a massive mixing bowl, cream the butter and sweetener together until mild and fluffy.
  3. Upload the eggs, one by one, and mix nicely to mix.
  4. Add the pumpkin puree and vanilla, and blend well to mix.
  5. In a separate bowl, stir collectively the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. cut up any lumps of almond flour or coconut flour.
  6. Add the dry components to the moist ingredients, and stir to mix. (Optionally, upload up to 1/2 cup of blend-ins, like chopped nuts or chocolate chips.)
  7. Pour the batter into the organized loaf pan. Bake for 45 - fifty five minutes, or until a toothpick inserted into the center of the loaf comes out easy.
  8. If the bread is browning too fast, you may cowl the pan with a piece of aluminum foil.

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