Oct 12 2019 - 8:25am

Low-Carb, Keto-Friendly Pumpkin Bread

Original Recipe


If you can't find pumpkin pie mix, try a simple pumpkin puree with pumpkin pie spice mixed in.

The Best Low-Carb, Keto-Friendly Pumpkin Bread Recipe


  1. 1 1/2 cups almond flour
    1/2 cup coconut flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    4 eggs, room temperature
    1/3 cup refined coconut oil, melted
    1 cup pumpkin pie puree
    2/3 cup erythritol
    1/4 cup milk of choice
    1 to 2 tablespoons raw pumpkin seeds


  1. Preheat oven to 350°F. Spray and line a loaf pan with oil and parchment paper.
  2. In a large bowl, add the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Whisk together.
  3. In a medium bowl, add the eggs, coconut oil, pumpkin pie puree, erythritol, and milk. Whisk together.
  4. Add the wet ingredients to the dry and use a rubber spatula to mix them together.
  5. Transfer to the loaf pan and spread evenly. Sprinkle pumpkin seeds across the top.
  6. Bake for 35 to 40 minutes, just until a toothpick comes out clean.

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