Low Carb Pumpkin Bread Recipe
We can’t help but think about tasty pumpkin recipes during Autumn! This keto pumpkin bread recipe just screams Fall and is actually keto friendly! It is such an easy keto pumpkin recipe to make. All the ingredients can be mixed in a blender, poured in a loaf pan and then baked! How much easier than that can it get? This recipe is also quick to make as you don’t need to use a lot of kitchen utensils and bakeware; meaning less cleaning up time after!
This low carb pumpkin loaf can even be used as part of your meal prep! The recipe uses cream cheese and eggs, meaning that you can reach both your fat and protein goals for the day faster by adding some of this loaf to your daily meals. Pumpkin loaf even makes for a great addition to Autumnal charcuterie boards! In order to make this recipe even more autumnal, you can buy cute and seasonal decorative loaf pans to bake them in!
Is Pumpkin Keto?
Yes, pumpkin is keto! You don’t need to miss out on the Fall pumpkin recipes on a keto diet! Per 1/2 cup of puree, pumpkin only has 6.5 grams of carbs, 3.5 of which are fiber. Pumpkin is nutritiously dense and is high in antioxidants. It is also a great source of potassium and beta-carotene which converts to Vitamin A. It also contains minerals including calcium and magnesium, as well as Vitamins E, C and some B Vitamins. Thus, pumpkin is a great food to be including in your diet!
Sweetener
In this recipe, we use ChocZero Pumpkin Pie Syrup. This is a seasonal syrup flavor they carry in the Fall months. If you don’t want to use their keto friendly, sugar-free syrup, you can substitute with a monkfruit blend sweetener instead.
Canned vs Homemade Pumpkin Puree
For this recipe you can use either canned or homemade pumpkin puree. If you’re buying canned pumpkin puree just make sure that there is no added sugar in it, as it would make the recipe higher in carbs and thus, no longer keto friendly. It should say 100% pumpkin puree on the label and not pumpkin pie filling.
Canned pumpkin puree is obviously the quicker option. However, if you don’t have any at hand, you can always make your own! In order to make your own pumpkin puree all you need to do is cut a small sugar pumpkin in half and scrape out the seeds and strings from the inside. Bake the pumpkin halves at 350°F. This usually take from 45 minutes to an hour. Once the pumpkin is done, leave to cool and then scoop out the flesh. This can then be used for any recipe which requires pumpkin puree.
Keto Pumpkin Bread Storage
The best way to store pumpkin bread is in an airtight container or bag so that it doesn’t dry out. If you would like to use it throughout the week, yet would be better to refrigerate it. However, if you’re planning on using it on the day you make it, you can leave it in room temperature and it will remain moist.
Pumpkin bread lasts up to 3 days at room temperature when stored in an airtight container or bag and up to a week in the refrigerator.
