Keto Sugar-Free Pumpkin Bread
Indulge in the warm, spiced flavors of fall with this Keto Sugar-Free Pumpkin Bread, the perfect low-carb treat for those following a ketogenic or sugar-free diet. Made with almond flour and sweetened naturally with erythritol or monk fruit, this bread strikes the ideal balance between moist and fluffy, while boasting the comforting notes of cinnamon, nutmeg, and ginger. With unsweetened pumpkin puree and a hint of vanilla, each slice delivers a wholesome, homestyle flavor without the guilt. Quick to prepare and baked to golden perfection, this recipe is gluten-free, sugar-free, and wonderfully satisfying. Perfect served with coffee for breakfast or as a nourishing snack, this keto pumpkin bread is sure to become a seasonal favorite! Store leftovers in the fridge or freezer for lasting enjoyment.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Pumpkin puree (unsweetened)
- 0.5 cup Granulated erythritol or monk fruit sweetener
- 4 large Eggs
- 0.5 cup Unsalted butter (melted)
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Cinnamon
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Ground ginger
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or grease it with nonstick spray.
In a large mixing bowl, combine the almond flour, granulated erythritol, cinnamon, nutmeg, ground ginger, baking powder, and salt. Stir until well incorporated.
In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until fully combined. Avoid overmixing.
Transfer the batter to the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice into 10 servings and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
