How to Make Impeccable Almond Flour Keto Pumpkin Bread

Indulge in this delightful almond flour keto pumpkin bread recipe with rich spiced pumpkin flavor, moist texture, and only 3.2 net carbs per slice.

Unlock the secrets behind its flawless status as an impeccable low-carb, keto-friendly, and gluten-free delight, tailored for both your morning and evening cravings..

Learn the secret to its soft texture and just-like-sugar sweetness.

Almond Flour Keto Pumpkin Bread

Are you prepared to embark on a delightful expedition into the realm of low-carb, sugar-free indulgence?

Get ready, as our Almond Flour Keto Pumpkin Bread recipe is primed to be your ultimate autumn indulgence.. With a rich spiced pumpkin flavor, moist and tender texture, and just 3.2 net carbs per slice, you won't believe it's keto-friendly.


Why You'll Love Our Keto Pumpkin Bread Recipe

Why You'll Love Our Keto Pumpkin Bread Recipe

Rich Spiced Pumpkin Flavor: This bread is packed with the warm, comforting taste of spiced pumpkin.

Moist, Tender Texture: We've cracked the code to ensure this loaf is perfectly moist and tender.

Basic, Easy-to-Find Ingredients

You probably have everything you need right in your pantry.

Quick and Easy Prep: It takes just 10 minutes to get this treat ready for the oven.

Low-Carb and Keto-Friendly: With only 3.2 net carbs per slice, it's perfect for a low-carb lifestyle.

Gluten-Free with a Dairy-Free Option: We've got all dietary preferences covered.

Delicious as Breakfast or Dessert: Enjoy it in the morning with your coffee or as a sweet dessert after dinner.


Our Secret to Perfect Keto Pumpkin Bread

Perfect Keto Pumpkin Bread

The right ingredients make all the difference, and we've carefully selected the finest for this recipe

Wholesome Yum Almond Flour: This finely ground and blanched almond flour ensures a perfect consistency, avoiding any grittiness you might find in other recipes.

Wholesome Yum Coconut Flour: Our coconut flour helps absorb moisture, keeping the loaf just right. We've mastered the art of perfect texture with this selection.​

Best Monk Fruit Allulose Blend: It adds just the right level of sweetness with 0 net carbs and keeps the loaf incredibly moist. You can use other keto sugar substitutes, but most might leave an aftertaste or dryness. Use our sweeteners conversion calculator for precise substitutions.

Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, ginger, and allspice that infuses your loaf with irresistible warmth.

Baking Powder: It gives the loaf a slight rise, ensuring it's not too dense.

Sea Salt: Balances out the sweet flavors, making each bite a perfect harmony of taste.

Canned Pumpkin Puree: Convenient and delicious, it's the key pumpkin ingredient.

Be sure to avoid canned pumpkin pie filling, which usually contains added sugar.

Eggs: Use whole, large eggs for the best results. Flax eggs are a suitable alternative, though we haven't tested them yet.

Butter: We recommend unsalted, melted butter for that buttery goodness. For a dairy-free option, you can use coconut oil.

Pumpkin Seeds: These add a delightful texture to the top of your loaf, making it visually appealing and adding a slight crunch.


How to Make Keto Pumpkin Bread

  1. Prep the Pan: Line a loaf pan with parchment paper, ensuring it hangs over the sides for easy removal
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and sea salt. Ensure a lump-free mixture.
  3. Add Wet Ingredients: Mix in the pumpkin puree, eggs, and melted butter until well combined. Don't worry if the batter is thick; this is normal.
  4. Transfer Batter: Scoop the batter into the prepared loaf pan, smoothing it evenly on top. Sprinkle with pumpkin seeds and press them gently into the surface of the loaf.
  5. Bake: Bake until an inserted toothpick comes out clean. If your loaf browns too quickly, tent the top with foil.

How to Make Keto Pumpkin Bread

Storage Instructions

Store: Wrap leftovers in parchment paper (avoid plastic wrap) and refrigerate for 3-4 days. Plastic wrap or airtight containers may trap excess moisture.

Reheat: Warm the pumpkin keto bread in the microwave or a warm oven when serving.

Freeze: Place slices on a parchment-lined sheet and freeze.

Once solid, transfer to a freezer-safe container for long-term storage. Reheat directly from frozen. For an enjoyable and hassle-free baking experience, be sure to have a large mixing bowl and the perfect loaf pan on hand.

We're confident this low-carb pumpkin bread will become a seasonal favorite for you and your loved ones.


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