I dropped a carton of eggs on the kitchen floor this morning. Naturally, it happened right when I was reaching for the spices. My shoes are still sticky, and I found myself wishing I had an easy keto savory topping to distract me from the mess.
That mess forced me to reorganize the pantry, where I found three cans of pumpkin puree hiding behind a bag of flour I haven’t touched since last winter. I decided to make a Low Carb Pumpkin Loaf, which shares some DNA with this popular pumpkin loaf inspiration. It’s the kind of thing you bake when you need the house to smell like something other than wet dog and cleaning supplies.
Why You Will Love This Low Carb Pumpkin Loaf
The best part about this Low Carb Pumpkin Loaf is how honest it is. You aren’t getting some weird, processed cake, but actual ingredients that don’t make your stomach churn later. Most people try to slice it while it’s steaming, and then they cry when it falls apart, so please, wait for the damn thing to cool down.
Ingredients Needed for Keto Pumpkin Bread
Low Carb Pumpkin Loaf – Dry Ingredients
2 cups almond flour (200g) is the backbone of the recipe. Make sure you use fine-ground almond flour, or the texture will be gritty and weird. You will also need 1/4 cup granulated sweetener, 1 tbsp fresh baking powder, 1/2 tsp salt, and 1 tsp cinnamon or pumpkin pie spice.
Low Carb Pumpkin Loaf – Wet Ingredients
1 cup pumpkin puree is essential; stick to the plain canned stuff. You will also need 3 eggs to bind everything together. If you want a little extra decadence, fold in a handful of mini dark chocolate chips.
How to Make Moist Keto Pumpkin Bread
Start by greasing your 9×5 loaf pan and lining it with parchment paper. Preheat your oven to 325 F and ensure it is fully heated before you begin. In a large bowl, whisk the dry ingredients, then mix in the pumpkin and eggs until smooth.
Pour the batter into your pan and smooth the top with a spatula. Bake on the center rack for one hour. Once finished, ensure you let it rest on a wire rack until completely cool to avoid any crumbling.
Tips for the Best Low Carb Pumpkin Loaf
Texture is usually where these things go sideways. If you find yourself needing a comforting meal to pair with your baking, try serving this alongside some hearty turkey soup. Remember to use a scale for your almond flour to ensure consistency every time.
How to Store Your Keto Pumpkin Loaf
This loaf stays good for a day on the counter if covered. For long-term nutritional health benefits, keep it in the fridge for up to five days. You can also freeze individual slices with parchment paper between them for an easy grab-and-go breakfast.
Keto Pumpkin Bread Recipe
Ingredients
Method
- Grease a 9x5 loaf pan or line with parchment paper.
- Preheat the oven to 325 F.
- Stir all ingredients until completely smooth, then pour into the prepared loaf pan.
- Bake on the oven's center rack for one hour.
- Let the keto pumpkin bread cool completely before running a knife around the sides and removing the loaf to ensure it doesn't break. The bread can be covered and stored at room temperature overnight, refrigerated for up to five days, or sliced and frozen for up to two months.
Frequently Asked Questions
Is pumpkin keto friendly?
Yes, pumpkin is keto friendly in moderation because it is relatively low in net carbs compared to other winter squashes.
Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent than almond flour and cannot be swapped in a 1:1 ratio, so it will not work in this specific recipe.
How do I know when the pumpkin loaf is done?
The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
How long does keto pumpkin bread last?
Stored in an airtight container in the refrigerator, this pumpkin loaf will stay fresh for up to 5 days.
Can I freeze this low carb pumpkin loaf?
Yes, you can freeze it by wrapping individual slices tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
