Keto Pumpkin Bread
Spongy keto pumpkin bread you can mix in blender. This recipe is hard to beat and perfect for the cozy Fall season!
1 mini loaf
6
Servings
278
Calories
24.7g
Fat
7.8g
Protein
2.1g
Net Carb
4.8g
Total Carbs
We can’t help but think about tasty pumpkin recipes during Autumn! It goes hand-in-hand with a slice of pumpkin cake roll, pumpkin spiced latte or cream cheese pumpkin muffins.
This moist keto pumpkin bread recipe is easy to make — add ingredients to a blender, mix, pour into loaf pans, and you’ll have a house smelling of sweet autumn spices in less than 30 minutes! The best part is the is very little clean up since we mixed everything in a blender.
The key to spongy low carb pumpkin bread made with coconut flour is to use eggs, but instead of an eggy flavored quick bread, cream cheese is used to neutralize the overpowering egg flavor. This homemade favorite fall recipe is packed with cinnamon & pumpkin spice and pumpkin flavor.
How to make keto pumpkin bread
- Add all ingredients to a blender – cream cheese, pumpkin puree, butter, sweetener, coconut flour, baking powder, fall spices and eggs. Mix until combined.
- Pour into prepared loaf pans.
- Bake the sugar free pumpkin bread until cooked through and spongy.
Key ingredients & substitutions
- Cream cheese – Used to neutralize the egg flavor from the 4 eggs that are added to help make this quick bread rise.
- Pumpkin puree – Wouldn’t be pumpkin bread without pureed pumpkin!
- Butter – Provides moisture and healthy fats
- Brown sweetener – Gives a hint of sweet caramelized flavor without adding sugar or carbs. Can substitute with regular white granulated sugar-free sweetener.
- Coconut flour – The keto flour for this bread. I haven’t experimented yet, but almond flour may be used as a substitute. Try using 1 cup of almond flour, then let me know how it turns out.
- Cinnamon & pumpkin pie spice – The star spices of the Fall season.
- Eggs – Used to help this keto bread rise.
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Keto Pumpkin Bread Ingredients
8 oz cream cheese, softened - 1/4 cup pumpkin puree
- 4 tablespoons butter, melted
- 1/3 cup brown sugar free sweetener
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 eggs
- loaf pans
Keto Pumpkin Bread Directions
-
Preheat oven
Preheat oven to 350 degrees. Spray your loaf pan or mini loaf pans with cooking spray and set aside.
-
Add ingredients to blender
Add cream cheese, pumpkin puree, butter, sweetener, coconut flour, baking powder, pumpkin pie spice and cinnamon to a blender or food processor. Blend until smooth and combined. Add eggs and gently pulse until combined.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup pumpkin puree
- 4 tablespoons butter, melted
- 1/3 cup brown sugar-free sweetener
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 eggs
-
Blend
Add in remaining ingredients and blend until smooth.
Quick Tip
Can use an electric mixer; however, a blender breaks up the cream cheese better. -
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.
-
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.
I was confused on the recipe. You did not have syrup listed under ingredients. However, you state in your recipe to add syrup. Looking forward to your response. 😀
You don’t need the syrup. You can use it as instructed in the video or use cinnamon and sweetener for flavor instead.
Can I use Mascarpone to substitute for cream cheese since it has 0 carbs
I haven’t tried that but it would probably work.