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Sugar Free Keto Pumpkin Bread
5 from 27 votes

Sugar Free Keto Pumpkin Bread

This sugar-free keto pumpkin bread uses almond and coconut flours with pumpkin puree and pumpkin pie spices for a moist, spiced loaf. Sweetened with a granulated sugar substitute and enriched with chopped pecans, it offers a textured, low-carb bread suitable for slicing and serving as a snack or breakfast item.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12
Calories: 211 kcal
Course: Dessert, Snacks
Cuisine: British

Ingredients

  • 1.5 cup / 150g almond flour
  • ½ cup / 60g coconut flour
  • 4 egg large
  • 1 cup / 240g pumpkin unsweetened, puree
  • ⅓ cup / 80g butter melted
  • ½ cup / 100g granulated sweetener
  • ¼ cup / 60ml almond milk unsweetened
  • 2 ½ teaspoon baking powder
  • ⅔ cup / 80g pecans chopped
  • 4 teaspoon pumpkin pie spice or make your own - see notes
  • ¼ teaspoon salt sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
  2. Whisk the eggs and sweetener until frothy, pale in colour and double the size. This takes about 2 minutes.
  3. Add the wet ingredients - pumpkin puree, melted butter and almond milk.
  4. Stir together the dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, spices and salt. Add to the wet ingredients and blend until combined. Taste and add more sweetener if you prefer.
  5. Last, stir through half of the crushed pecan nuts.
  6. Fill the batter into your prepared loaf tin and top with the remaining half of pecans. Bake for about 60-65 minutes or until a skewer inserted comes out clean. Check the sugar free pumpkin bread after about 45 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
  7. Let it cool completely before removing from the pan and slicing.

Notes

  • Each slice contains about 2 net carbs; the recipe yields 12 slices.
  • To make pumpkin pie spice, combine cinnamon, ginger, nutmeg, allspice, and cloves; store airtight in the fridge up to 6 days or freeze up to 3 months.
  • Check the bread at 45 minutes and cover with foil if it is browning too fast to prevent burning.
  • Allow the loaf to cool fully before slicing for best texture.

Nutrition Information

Calories 211kcal (11%) Total Carbohydrates 6.7g (2%) Protein 6.5g (13%) Fat 18.5g (28%) Saturated Fat 5.3g (27%) Fiber 3.5g (14%) Sugar 1.8g (4%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 211

% Daily Value*

Calories 211kcal 11%
Total Carbohydrates 6.7g 2%
Protein 6.5g 13%
Fat 18.5g 28%
Saturated Fat 5.3g 27%
Fiber 3.5g 14%
Sugar 1.8g 4%

* Percent Daily Values are based on a 2,000 calorie diet.