Low Carb Sugar-Free Pumpkin Bread
Indulge in the warm, spiced flavors of fall with this Low Carb Sugar-Free Pumpkin Bread, a deliciously healthy twist on a classic treat. Made with almond flour and naturally sweetened with your favorite sugar substitute, this recipe is perfect for those following a keto, low-carb, or sugar-free lifestyle. The moist and tender loaf is packed with real pumpkin purée and a medley of cozy spices like cinnamon, nutmeg, and ginger, making it a flavorful and guilt-free option for breakfast, a snack, or even dessert. With just 15 minutes of prep time and simple ingredients like unsweetened almond milk and coconut oil, this quick bread comes together effortlessly. Serve it warm with a pat of butter or enjoy it on its own for a wholesome, satisfying bite. Bonus: it’s gluten-free and can easily be made dairy-free!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Canned pumpkin purée (unsweetened)
- 0.75 cup Granular sugar substitute (erythritol, monk fruit, or stevia blend)
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 0.25 cup Coconut oil (melted, or butter for non-dairy-free)
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line with parchment paper for easy removal.
In a large mixing bowl, whisk together the almond flour, granular sugar substitute, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium-sized bowl, mix the eggs, canned pumpkin purée, melted coconut oil, unsweetened almond milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the pumpkin bread in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 16.1 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 728 mg | 56% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 765 mg | 16% | |
*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.
