Pumpkin Bread (Keto-Friendly)
This keto pumpkin bread is moist, spiced, and perfect for fall. Low in carbs yet full of flavor, it’s ideal for breakfast, a snack, or dessert.
Equipment
- Mixing bowls
- - Whisk and spatula
- - Loaf pan (8×4-inch recommended)
- Oven
Ingredients
- - ¾ cup pumpkin puree unsweetened
- - ⅔ cup keto-friendly brown sweetener e.g., Swerve, Lakanto
- - 4 large eggs room temperature
- - 2 additional egg whites room temperature
- - ⅓ cup melted butter cooled (or coconut oil)
- - 1 tsp vanilla extract
- - ¾ cup coconut flour
- - ⅓ cup protein powder egg white or whey
- - 2 tsp baking powder
- - 1 ½ tsp pumpkin pie spice
- - ½ tsp salt
- - Water as needed
- - ⅓ cup chopped pecans optional topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan.
- In a bowl, whisk pumpkin puree, sweetener, eggs, egg whites, butter, and vanilla until smooth.
- In another bowl, sift together coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.
- Fold dry mixture into wet until just combined. Add water gradually if too thick.
- Spread batter into loaf pan. Top with pecans if using.
- Bake 55–65 minutes, until a toothpick inserted comes out clean.
- Cool completely in the pan before slicing.
Notes
- Add sugar-free chocolate chips for a dessert twist.
- Store in the fridge for up to 5 days or freeze individual slices for 3 months.
- Almond flour may be substituted for coconut flour (1 ½ cups), but the texture will differ.
- Store in the fridge for up to 5 days or freeze individual slices for 3 months.
- Almond flour may be substituted for coconut flour (1 ½ cups), but the texture will differ.