Keto Pumpkin Bread, perfect for a sweet treat any time, so good it is one of those recipes even non low carbers will love. We use only a ½ cup pumpkin to keep down the carbs and sugar. The pumpkin flavor is amped up by using spices. Enjoy!

With Fall season upon us now, pumpkin is everywhere! (Seriously - I even saw pumpkin frosted flakes at the store the other day!) If you're anything like me, you are spending countless hours scrolling Pinterest for all the keto pumpkin recipes ever. Which is why I decided to try this moist keto pumpkin bread - and it DID NOT disappoint at all!

Even before we went keto... pumpkin bread was my jam. Bonus points for some chocolate chips added in there! So of course - I went looking for a keto version. I was not hopeful until we started testing and this is the best keto pumpkin bread recipe I could have came up with. I am sure there are better out there, but this one keeps down the carbs with less pumpkin.

Ready to make some of your own keto pumpkin spice bread? Just scroll down for the full recipe. It will not disappoint!

Making our Keto Pumpkin Bread Recipe

Ingredient

• 2 cups almond flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 6 eggs beaten
• 8 tablespoons unsalted butter melted
• ⅔ cup erythritol
• ½ cup pumpkin puree
• 3 tablespoons sour cream
• 1 teaspoon vanilla
• 2 tablespoons heavy whipping cream

Directions

Preheat the oven to 350 degrees and prepare a loaf pan with nonstick cooking spray. In a mixing bowl, add eggs and butter - making sure the butter has reached room temperature before mixing. Mix well until smooth and creamy.

Add in the erythritol and beat until smooth. Then mix the pumpkin puree, sour cream, heavy whipping cream, and vanilla. Stir until well combined.

In a separate bowl, combine the almond flour, baking powder, pumpkin pie spice, and cinnamon. Mix until well combined.

Add the dry ingredients to the egg mixture, and meat together until smooth. Pour the batter into the prepared loaf pan. Bake for 1 hour, until the top is browned and a knife comes out clean.

Serve and enjoy!

Fun Facts About Pumpkins 

Try our keto pecan muffins!

More Amazing Keto Dessert Recipes

• Keto Cinnamon Dolce Frappucino
• Keto Low Carb Chocolate Chip Cookies
• Chocolate Chip Cookie Dough Fat Bombs
• Keto Cookies & Cream Cheesecake

Keto Spiced Pumpkin Bread

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Keto Spiced Pumpkin Bread- perfect for a sweet treat any time or serve at your next holiday get together, even the non low carbers will love it! 

Print

Ingredients

• 2 cups almond flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 6 eggs, beaten
• 8 tablespoons unsalted butter, melted
• ⅔ cup erythritol
• ½ cup pumpkin puree
• 3 tablespoons sour cream
• 1 teaspoon vanilla
• 2 tablespoons heavy whipping cream
• CLICK PIN TO VISIT SITE FOR FULL RECIPE

Instructions

1. Preheat the oven to 350 degrees and prepare a loaf pan with nonstick cooking spray.
2. In a mixing bowl, add eggs and butter - making sure the butter has reached room temperature before mixing. Mix well until smooth and creamy.
3. Add in the erythritol and beat until smooth. Then mix the pumpkin puree, sour cream, heavy whipping cream, and vanilla. Stir until well combined.
4. In a separate bowl, combine the almond flour, baking powder, pumpkin pie spice, and cinnamon. Mix until well combined. 
5. Add the dry ingredients to the egg mixture, and meat together until smooth. Pour the batter into the prepared loaf pan. Bake for 1 hour, until the top is browned and a knife comes out clean. Serve and enjoy!

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 200

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