Keto Pumpkin Bread
What better time to make pumpkin bread than Autumn? This keto pumpkin bread recipe is both delicious and low carb; perfect for this cozy season!
6
Servings
278
Calories
24.7g
Fat
7.8g
Protein
2.1g
Net Carb
4.8g
Total Carbs
Keto Pumpkin Bread Ingredients
8 oz cream cheese, softened
¼ cup pumpkin puree
4 tbsp butter, melted
1/3 cup golden monkfruit sweetener
4 eggs
⅓ cup coconut flour
2 tsp baking powder
½ tsp cinnamon
Keto Pumpkin Bread Directions
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Preheat oven
Preheat oven to 350 degrees. Spray your loaf pan or mini loaf pans with cooking spray and set aside.
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Add ingredients to blender
Add cream cheese, pumpkin puree, butter and syrup to a blender or food processor. Blend until smooth and combined.
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Blend
Add in remaining ingredients and blend until smooth.
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Bake
Pour pumpkin bread batter into loaf pan, filling about 3/4 of the way to the top. Bake at 350 degrees for 20 minutes if using mini loaf pans or 30-40 minutes if using a larger loaf pan. Bake until cooked through.
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Cooling instructions
Let cool in the loaf pan for several minutes before removing from the loaf pans and moving to a wire rack to cool.
Hi Annie, I love your recipes and your videos! Thank you ?
For the pumpkin bread recipe, I can’t get the macros to be 2.1g carbs.
Is there something that you changed for it to be that low? Mine comes out as 5.1.
Thanks!
Sue
Are you subtracting the fiber? It could also depend on the type pumpkin puree.
I decided to try these in my Dash mini Bundt maker so that I didn’t have to heat my oven. Turned out good, but it was a little harder to time them.
Thanks for the recipe!
Instead of cinnamon, could pumpkin pie spice be used? If so, how much? 1 Tsp?
Yes, I would use the same amount – 1 teaspoon should be fine
?
Made this recipe & what a delight. Enjoyed next day after flavors got a chance to marry. Made into 12 cupcake forms. Refrigerate & grab 1-2for breakfast.
My husband loves this treat. I use pumpkin pie spice as well.. ???
Can i use a powder sweetener ILO the syrup or golden monkfruit?
Yes!
I made these in a jumbo muffin pan. I served them with some whipped sweetened cream cheese on top. They were excellent. I’d say the texture was between a muffin and a pie for those curious. Thank you for sharing.
I plan on making them again and top them with a touch of whipped cream.