Keto Pumpkin Bread Recipe

Keto pumpkin bread sliced on a wooden cutting board.

This Keto Pumpkin Bread is a healthy twist on a fall classic. With a moist, tender texture and a warm spicy flavor, it will satisfy those pumpkin spice cravings!

Course Snack

Cuisine Bread

Keyword coconut flour pumpkin bread, keto pumpkin bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 142kcal

Ingredients

3/4 cup pumpkin puree
2/3 cup Swerve Brown
4 large eggs room temp
2 egg whites room temp
1/3 cup butter melted and cooled
1 tsp vanilla extract
3/4 cup coconut flour
1/3 cup egg white protein powder (or whey protein powder)
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
Water as needed (depends on brand of coconut flour and pumpkin puree)
1/3 cup chopped pecans (optional)

US Customary - Metric

Instructions

Preheat the oven to 350F and grease an 8x4 inch loaf pan well. You can use a 9x5 inch pan but the bread will be less high and will cook through faster.
In a large bowl, whisk together the pumpkin puree, brown sugar subsitute, eggs, egg whites, butter, and vanilla extract.
Whisk in the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt. Whisk in just enough water to make the batter scoopable but not pourable.
Spread the batter evenly in the prepared baking pan and sprinkle the top with chopped pecans.
Bake 55 to 65 minutes, until golden brown and firm to the touch. Remove and let cool completely in the pan.

Nutrition