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Keto Pumpkin Bread

Name: Pumpkin Bread (Keto/Low Carb)
Prep time: 15 min
Cook time: 45 min
Yield: 10
Ingredients: 1/2 cup butter, room temperature; 2/3 cup granulated Swerve (or your favorite erythritol sweetener); 4 eggs, room temperature; 3/4 cup pumpkin puree; 1 teaspoon vanilla extract; 1 1/2 cup extra fine Almond Flour; 1/2 cup Coconut Flour; 4 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 1 cup chopped walnuts (or pecans); 2 tablespoons butter; 1 teaspoon pumpkin pie spice

October 17, 2018 27 Comments

Pumpkin anything is my downfall, but a really great pumpkin bread is my MOST FAVORITE fall treat.

Time for Pumpkin, people

I love to use pumpkin in baking. It adds so much moisture to cakes and breads without a lot of extra fats, carbs or calories. I even add it to my coffee sometimes for a little extra creaminess and something special….my own homemade PSL.

For this recipe pumpkin is the star and it helps to create one of the best pumpkin breads I have EVER had.

A little extra crunch

To add a little something extra to this amazing pumpkin bread I topped it with spiced walnuts. Yes, spice walnuts. To take these walnuts to the next level I put them in a small saucepan with butter and pumpkin pie spice and let them toast up a bit.

If you do not want to add the walnuts you don’t have too, just bake as according to the instructions. If you wanted to use pecans instead of walnuts you could, they would be amazing.

Never know it is Keto/Low Carb

This pumpkin bread is so, so good no one would ever know it is Keto/Low Carb. With only 4 net Carbs per slice this is the perfect fall treat that everyone can enjoy.

I love to toast my slice in my toaster oven and top it with some butter for the perfect breakfast or afternoon treat. It is SO, SO good!

Time for some Fall Baking…

Chelle Chelle

Pumpkin Bread (Keto/Low Carb)

A super moist pumpkin bread that no one would ever believe is Keto/Low Carb friendly.

15 minPrep Time

45 minCook Time

1 hr, 30 Total Time

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4.5 based on 8 review(s)

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Ingredients

1/2 cup butter, room temperature

2/3 cup granulated Swerve (or your favorite erythritol sweetener)

4 eggs, room temperature

3/4 cup pumpkin puree

1 teaspoon vanilla extract

1 1/2 cup extra fine Almond Flour

1/2 cup Coconut Flour

4 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon salt

Optional Topping

1 cup chopped walnuts (or pecans)

2 tablespoons butter

1 teaspoon pumpkin pie spice

Directions

Preheat oven to 350

Line a loaf pan with parchment paper (I used a 9x5 loaf pan)

In the bowl of a stand mixer, or large bowl, cream together butter and Swerve , until light and fluffy

Scrape down the sides and add in eggs one at a time

Mix in pumpkin and vanilla until well combined

In a medium bowl whisk together Almond Flour , Coconut Flour , baking powder, pumpkin pie spice and salt

Add into pumpkin mixture and mix until just combined and batter is thick

Spoon into prepared pan

In a small saucepan heat walnuts, butter and pumpkin pie spice until walnuts are fragrant, about 3-4 minutes, stirring constantly

Sprinkle walnuts over top of batter

Bake for 45-50 minutes, or until a toothpick comes out clean when placed into the center, if walnuts are getting to brown cover top with aluminum foil

Remove and let cool completely

Slice and enjoy!

Notes

* Each slice has 4 net carbs as calculated by Carb Manager App

Nutrition

Calories

2970 cal

Fat

292 g

Carbs

86 g

Protein

50 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

http://sparklesnsprouts.com/2018/10/17/keto-pumpkin-bread/

All images are the property of Sparkles n Sprouts, to use image please contact the webmaster at michelle@sparklesnsprouts.com

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27 Comments

Pam Wells October 21, 2018

This was excellent with the pecan topping but i also added a tablespoon of sukrin gold to reduce the pecan bite. Served a little warm with Kerrygold butter ... delectable!

Reply
- admin October 22, 2018
  
  Great idea... I am going to try that next time!!
  
  Reply
  - Jenna November 17, 2019
    
    I made it last night and I think it turned out amazing! I wanted to emphasize the spice so I added 1.5 tsp of cinnamon, a tsp clove and 1/2 tsp nutmeg, and I did add a sprinkling of Erythritol to walnuts. It does fall apart a bit, but I certainly wouldn’t call it dry, it’s very moist, it’s sooo good. Glad to have it! Thank you!
    ★★★★★
    
    Reply
Christina Pursley November 7, 2018

This sounds delicious!! How many servings does the loaf make? Just wondering since each is 4 gms. of carbs!! Thank you!!

Reply
- admin November 10, 2018
  
  10 servings
  
  Reply
- mimi October 5, 2019
  
  I have calculated this several times on a nutrition calculator and it comes to 22 carbs . Please tell me that how you got to 4 carbs bc this recipe is definitelly more for 10 servings it shows 22 carbs per serving. On sparkles and sprouts it said that it was over 2000 calories for the entire bread.
  
  Reply
  - admin October 10, 2019
    
    When you calculate NET carbs it is only 4...total carbs is not NET carbs
    
    Reply
Gerri lynn November 21, 2018

DELICIOUS! Perfect for Thanksgiving!
★★★★★

Reply
Kim November 21, 2018

Do you need to refrigerate after cooking?

Reply
Janice Willis January 5, 2019

Omg! This is excellent. Even my picky husband likes it a lot!
★★★★★

Reply
Cassie February 25, 2019

You wouldn't happen to know fat and protein content would you?
★★★★★

Reply
- admin February 25, 2019
  
  Based on the Carb Manager App- fat is 25.6 and protein is 7.6 per slice
  
  Reply
Amber September 11, 2019

These were marvelous!!! What is the sugar content?

Reply
- admin October 10, 2019
  
  I did not use any sugar so it is 0
  
  Reply
Ashley September 25, 2019

Make this and it’s wonderful! There was no crazy artificial sweetener aftertaste . Stores well in fridge .
★★★★★

Reply
- admin October 10, 2019
  
  So glad you loved it!
  
  Reply
Lane Padgett September 28, 2019

Followed the recipe exactly. Cut one piece to try, the next morning with my breakfast. A little sweet for me but flavorful. Then I picked it up to wrap and store,fell completely apart in my hands. Shocked me , now all I have left are a few big pieces and lots of crumbs. So sad. Don’t know if l will try again. 😥

Reply
- admin October 10, 2019
  
  Hmmmm... keto sweets can be more "crumbly" but I have not experienced that with this recipe. Maybe do not bake it as long next time.
  
  Reply
  - Shelley November 9, 2019
    
    Same thing happened to me when I tipped the loaf out of the pan, so I put chunks in a bowl and added some cream. Delicious pumpkin/pecan flavoured bread pudding! I think there’s no gluten to hold it together properly? I actually baked it about 10-15 minutes extra because it was crumbly and wet and sticking to the toothpick. Bad move?
    ★★★☆☆
    
    Reply
- Shelley November 9, 2019
  
  Same thing happened to me when I tipped the loaf out of the pan, so I put chunks in a bowl and added some cream. Delicious pumpkin/pecan flavoured bread pudding! I think there’s no gluten to hold it together properly?
  ★★★☆☆
  
  Reply
Nancy October 18, 2019

I didn't have any regular granular Swerve. Therefore, I substituted with 1/3 cup granular monk fruit and 1/3 cup brown Swerve. Although it was not as "light and fluffy" when creaming the butter and sweeteners, the final bake was just fine with the perfect texture. Also baked it five minutes longer since I live at high altitude, and used pecans instead of walnuts. This was absolutely DELICIOUS and will be perfect for Thanksgiving breakfast next month! Thank you, thank you, thank you!!!!
★★★★★

Reply
Cindy C. October 27, 2019

Adding about 1/2 teaspoon of xanthum gum will help with the crumbling problem.

Reply
Janis November 8, 2019

I just baked this...I aired it out of the pan by the sides of the parchment. It split in half...so I am putting it back in the oven for ten minutes. Maybe it needs to be complete cooled?

Reply
Janis November 8, 2019

Sorry..I pulled it out of the pan using the parchment...

Reply
Janis November 8, 2019

II baked the loaf cake for 75 minutes total...it held together. I think I will use a more shallow pan. Tastes good.👍

Reply
Jess January 24, 2020

Can you make this without almond flour? How much coconut flour would you use?

Reply
- admin February 20, 2020
  
  No the ratio of almond flour to coconut flour is not 1:1... are you allergic to almonds?
  
  Reply