While I will admit I won’t bat an eye at the mention of a pumpkin spice latte, you know what I will bat several eyes at? Pumpkin bread. Preferably Keto Pumpkin Bread.
Especially when it’s toasted and slathered in butter.
So much yas.
The beginnings of this Keto pumpkin bread
This recipe originates on the gorgeous low carb blog, Green & Keto. I stumbled across this pumpkin bread recipe on Pinterest and decided to try it shortly after. The fall like weather really gave me a hankering for toasted quick bread.
There’s just something about the smell of those spices that really say fall and this low carb pumpkin bread has all of them.
Cinnamon of course. Nutmeg, cloves and I even threw a little cardamom in mine for some extra warmth.
If you don’t have all the herbs and spice listed here but you do have pumpkin spice, just use ½ TBS of the premade pumpkin spice mixture.
Is pumpkin Keto friendly?
One cup of mashed pumpkin contains about 12.7 grams total carbs with 2.7 grams of fiber. This gives a cup 10 grams of net carbs.
Pumpkin is a Keto friendly fruit in small amounts.
Yup, pumpkin is technically a fruit.
Since we only used ¾ cup for this recipe, that means it contains about 7.5 grams of net carbs from the pureed pumpkin. Divided out between 10-12 slices the carb count comes down to less than 1 gram per slice.
The pumpkin keeps the bread super moist while adding fiber.
Is canned pumpkin as good as fresh?
Overall we always consider fresh to be better but for the purpose of baking quick breads like this, you want to use canned pumpkin as opposed to fresh.
This is simply because fresh, homemade pumpkin puree usually contains substantially more water than the canned version. This could cause a drastic change in the final result since this recipe doesn’t account for the excess water.
So definitely go with canned pumpkin if possible. But, if you have a ton of fresh pumpkin for some reason, try to remove as much water as possible using cheesecloth and a fine mesh strainer.
Canned pumpkin vs pumpkin pie filling
Canned pumpkin is just that, pureed pumpkin in a can. No additives, flavors, or extra stuff.
Pumpkin pie filling is intended to be used as is for pumpkin pie so it comes with the spices and sweeteners in it already. And by sweeteners, I mean sugar. One cup of canned pumpkin contains 10 grams of net carbs while pumpkin pie filling contains 19 grams of net carbs for 1/3 of a cup.
So when you go to the store to buy your canned pumpkin, make sure the label says “pure canned pumpkin”.
How many carbs are in pumpkin bread?
For comparison, the number one pumpkin bread recipe listed on Google is listed as having:
- Calories: 166
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Sugars: 17 g
Our Keto pumpkin bread recipe has:
- Calories: 155
- Fat: 13 g
- Saturated fat: 6 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Sugars: 1 g
That’s 25 grams of net carbs for traditional pumpkin bread while the Keto version only has 2 grams of net carbs.
Not too shabby!
Easy low carb pumpkin bread
This is a simple low carb recipe in my opinion. You pretty much just throw the ingredients in a bowl, one after the other until they’re combined. You don’t even really have to separate the wet ingredients from the dry ingredients. It’ll still turn out amazing.
Put it in a parchment lined loaf pan, pop it in the oven and BAM.
Keto pumpkin bread heaven.
In my opinion, the combination of almond flour and coconut flour in this gluten free pumpkin bread makes it much lighter than if you used all almond flour. I used this same technique for my Keto Pound Cake.
This really gives the resulting baked goods a great crumb that really mimics that of traditional pumpkin quick bread.
Do the bread ingredients need to be room temperature?
The original recipe suggested all ingredients being at room temperature, which is easy to remember for the butter since it’s supposed to be softened. Make sure to take the eggs out to come to room temperature about 20-30 minutes prior to starting the recipe.
If the ingredients aren’t at room temperature, the pumpkin bread will be more dense which isn’t necessarily a bad thing.
Keto brown sugar makes all the difference
I’m like 85% sure I’ve said this on the blog before but I literally cannot have cinnamon without brown sugar.
So while the original recipe calls for 2/3 cup erythritol I had to switch it up. I used 1/3 cup erythritol and 1/3 cup Swerve Sweetener Brown, which is a low carb and Keto brown sugar alternative. That means it’s sugar free but tastes like the real thing.
I’m pretty much obsessed with the stuff and will find any excuse to put it in anything! It even packs like real brown sugar ya’ll.
I’ve recently become taken with Lakanto Golden as well but either will work here. They both actually taste really good so you can’t lose.
How to store pumpkin bread
This Keto bread will stay delicious and fresh at room temperature for about 3 days or you can keep it in your refrigerator for about a week.
If you want to keep it in your freezer I’d recommend slicing it first and wrapping each individual slice tightly in parchment paper. Once wrapped, place the slices in a resealable freezer bag. This way you can just take a slice out and have it thaw overnight in the refrigerator.
It should be ready for the toaster and a cup of coffee by the time you wake up in the morning.
No matter how you choose to store you pumpkin bread, make sure that it’s completely cooled before you put it into the airtight container or parchment paper.
Keto breads are really delicate when they’re first baked and still warm. If you try to slice and store the bread before it’s fully cooled there’s a really high chance that it’ll just become crumbly and fall apart on you.
If the bread isn’t completely cooled off it could also produce some steam to build up inside the container.
You don’t want water in the container because:
It could make your bread soggy. Ew.
Bacteria needs moisture to grow and since homemade low carb bread doesn’t have preservatives in it, we need to do everything we can to avoid bacteria growth.
It could actually contribute to the Keto pumpkin bread becoming freezer burned.Print
Incredibly moist Keto pumpkin bread that’s also sugar free and gluten free. Just the right balance of sweetness and spice.
- 1/2 cup Unsalted butter, at room temperature
- 1/3 cup Erythtritol, I use this one
- 1/3 cup Swerve Sweetener Brown
- 4 large Eggs, at room temperature
- 3/4 cup Pureed pumpkin
- 1 1/2 cups Almond flour
- 1/2 cup Coconut flour
- 1 1/2 Tbs Baking powder
- 1 tsp Vanilla extract
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/8 tsp Clove
- 1/8 tsp Cardamom
- 1/2 tsp Kosher salt
- 1/4 cup Chopped nuts, I used pecans here
- Preheat the oven to 350 degrees and line a 9×5 baking pan with parchment paper.
- In a large mixing bowl, cream together softened butter and “sugars” using a hand or stand mixer until light and fluffy. Add eggs, one at a time, until evenly combined.
- Mix in remaining ingredients, minus the nuts if adding, until evenly distributed. Be sure to scrape down the sides and bottom of the bowl with a spatula during the course of mixing to ensure all the spices and flours are well mixed.
- Once everything is combined, add in your nuts, gently folding them in with your spatula. I wouldn’t recommend using the electric mixer for this part because it would likely crush the nuts and we want them in there for texture.
- Scoop mixture into your prepared 9×5 pan and place on the middle rack of your preheated oven. Bake for 45-55 minutes, dependent on your oven. Start checking at the 45 minute mark and remove when an inserted toothpick comes out clean.
- Allow to cool in the pan for about 5 minutes before removing and allowing to cool on a baking pan. I recommend lifting by the parchment paper.
Baked goods using coconut flour can often be rather soft when they’re still warm so allow this bread to cool completely before slicing so you don’t end up with a crumbled mess.
- Serving Size: 1
- Calories: 161
- Sugar: 1
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 5
- Fiber: 3
Keywords: low carb, keto, gluten free, vegetarian