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Classic Moist Keto Pumpkin Bread Recipe

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This classic moist keto pumpkin bread is soft, rich, and full of warm spice. Made with almond flour, real pumpkin, and a touch of butter, it’s the perfect low-carb treat for fall. Every slice is tender and slightly sweet without sugar, tastes just like the real thing but keto-friendly.

Ingredients

Scale

  • 1 ¾ cups almond flour (fine, not almond meal)

  • 2 tablespoons coconut flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 tablespoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger, clove)

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 3 large eggs (room temperature)

  • ½ cup melted butter or coconut oil

  • ½ cup erythritol or monk fruit sweetener

  • 1 teaspoon vanilla extract

  • Optional: ½ cup chopped pecans or sugar-free chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it.

  • In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and pumpkin spice.

  • In a large bowl, mix pumpkin puree, eggs, melted butter, sweetener, and vanilla until smooth.

  • Add the dry ingredients to the wet and stir gently until combined. Don’t overmix.

  • Fold in pecans or chocolate chips if using.

  • Pour the batter into the loaf pan, smooth the top, and bake for 45–55 minutes until a toothpick comes out mostly clean.

  • Let the bread cool for at least 30 minutes before slicing. It sets as it cools.

Notes

  • Store at room temperature for up to 5 days or in the fridge for a week.

  • Can be frozen in slices for up to 2 months.

  • Best texture and flavor develop after resting overnight.

  • Use powdered sweetener if you want a smoother texture.

  • Don’t skip the cooling step,  it helps the bread firm up properly.

Nutrition

Find it online: https://www.wellnesswarrior.org/classic-moist-keto-pumpkin-bread/