I’m not saying this keto pumpkin bread with almond flour recipe could change the world, but the ripple impact of an easy, healthy, and epically moist flourless pumpkin loaf cannot be underestimated. If you’ve been holding out for a new keto dessert recipe hero, you’re in the right place.
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Full disclosure: I apologize for the cheesy pumpkin pun. I had to do something to get your attention. You see, I know many keto dessert recipes are out there claiming to be the best, saying they’re the one, but just like a narcissistic future faker – they don’t follow through on their promises.
But you know what you can count on? This flourless pumpkin loaf, which is also super delicious and healthy beyond belief. We’re talking a sugar, gluten, dairy, and nut-free, Paleo-approved, Red Sea parting magical example of low carb alchemy that only calls for 7 basic ingredients.
More About The Best Flourless Pumpkin Loaf
Okay, so I’ve been following keto principles for about 11 years, and I have to tell you, if it wasn’t for the dessert lineup – I never would have lost 150 pounds. I probably wouldn’t have lasted a week:)
I’m going to level with you here—I am not a “natural” in the kitchen. Which is to say that most days, I’d rather light myself on fire than cook.
My love for decadent desserts at night is the only desire that trumps my disdain for anything kitchen-related. If you can relate, then you will appreciate the simplicity of this pumpkin bread recipe.
You’ll love the texture (it’s like legit cake:). You’ll love that no special ingredients are necessary (so you don’t have to go on a crazed grocery store scavenger hunt that ends in sadness and defeat.) And you’ll love that your non-keto friends, even those secretly judging you for having the nerve to be healthy, will ask you for the recipe – because it’s that damn good.
Tips For Making The Best Pumpkin Bread
Check your pan. Make sure you grease the pan generously or use parchment paper. Otherwise, half of the loaf will be stuck in the pan. (See photographic evidence below:)
Use canned pumpkin puree. You can make your own, but the canned versions are thick and create a nice consistency. Plus, it’s a time saver:)
Chill. Allow the bread to cool completely before slicing. (It should take 30 minutes to an hour before transferring to a baking rack.)
Variations To Customize This Keto Pumpkin Bread with Almond Flour
- Mix in half a cup of chopped walnuts or pecans
- Mix in pumpkin seeds for texture
- Top with pumpkin seeds, coconut flakes, or sugar-free chocolate chips
- Add a teaspoon of cinnamon to the bread
- Make muffins instead of bread
Frequently Asked Questions Keto Pumpkin Bread with Almond Flour
How Do You Store This Recipe?
You can store the pumpkin bread in parchment paper (not plastic wrap) in the refrigerator for up to five days.
Is This Pumpkin Bread Recipe Freezer Friendly?
Yes, this recipe can be frozen for up to two months, but it’s super important that you allow the bread to cool completely before slicing. Then flash freeze on a pan with individual slices separated by parchment paper for 3-4 hours. Then transfer to an airtight, freezer-safe container.
Is Pumpkin OK on a Keto Diet?
Great question. The answer is yes, pumpkin is ok for keto and universally healthy. Packed with flavorful nutrients and fiber that helps keep you full, one cup of cooked pumpkin yields only 9 net carbs – making it keto-friendly.
Can I use a different sweetener?
Yes, feel free to swap your favorite low-carb sweetener. Full disclosure: I haven’t tried using anything besides granular and confectioners Swerve.
More Must-Have Keto Recipes
If you like this keto pumpkin bread with almond flour, don’t miss these healthy favorites!
Shortbread Cookies – An easy, low carb, gluten-free cookie recipe that tastes like legit old school classic buttery shortbread with 2.3 net carbs.
3-Ingredient Peanut Butter Cookies – Make these keto peanut butter cookies with three simple ingredients in 20 minutes. These healthy, low carb homemade cookies are sugar-free, gluten-free, easy, and delicious.
Clean Eating Blueberry Oatmeal Breakfast Bars Recipe (Vegan + Gluten Free) – If you’re looking for easy, healthy breakfast ideas, it doesn’t get any better than this recipe for Blueberry Oatmeal Breakfast Bars. These clean eating breakfast bars are gluten-free, vegan-friendly, and perfect for busy mornings when you need a breakfast that supports your weight loss goals to grab on the go.
Loaded Cauliflower Casserole With Cream Cheese – Loads of cream cheese, cheddar, butter, and bacon combined with cauliflower create an unbelievably delicious side dish that is ready to serve in 45 minutes.
Print
The Only Keto Pumpkin Bread with Almond Flour Recipe That’ll Make You Scream Oh My Gourd I Love Low Carb Desserts
- Total Time: 1 hour, 10 minutes
- Yield: 10–12 1x
- Diet: Diabetic
Description
Easy, healthy, and moist keto pumpkin bread with almond flour is an epically delicious and universally healthy sweet Fall treat that is sugar-free, gluten-free, vegan friendly, WW and Paleo approved, and, of course, low carb!
Ingredients
2 cups almond flour
1/4 cup granulated Swerve
1 tablespoon baking powder
1/2 teaspoon sea salt
1 teaspoon pumpkin pie spice
1 can pumpkin puree
3 eggs (or flax eggs)
Cream Cheese Frosting
4 ounces cream cheese, softened
2 1/2 tablespoons butter, softened
1 teaspoon vanilla
½ teaspoon cinnamon
½ cup confectioners Swerve
Instructions
Preheat your oven to 325 F, and grease or line a standard loaf pan with parchment paper.
Using a stand or hand mixer, combine the dry ingredients.
Stir 2 cups almond flour, ¼ cup sweetener, 1 tablespoon baking powder, ½ teaspoon sea salt, and 1 teaspoon pumpkin pie spice.
As you go, you may have to scrape the sides of the bowl and combine the almond flour with the other dry ingredients. Also, watch for lumps and smash them as you go. (Big Bonus – this doubles as stress relief.:)
Add the can of pumpkin puree and the 3 eggs and stir until completely smooth. Then, pour the mixture into the loaf pan.
Bake on your oven’s center rack for one hour or until an inserted toothpick comes out clean.
Cool for 30 minutes, then transfer to a baking rack and let cool completely (so it doesn’t break apart:)
You can store the pumpkin bread in parchment paper (not plastic wrap) in the refrigerator for up to five days.
For the Cream Cheese Glaze, combine the 4 ounces of cream cheese, 2 ½ tablespoons butter, 1 teaspoon vanilla, and cinnamon with a hand mixer. Slowly add in the ½ cup sweetener.
Frost the bread, unapologetically lick the bowl if that’s your thing, and pat yourself on the back for making healthy homemade bread happen – from scratch.
Notes
NUTRITION: Serving size: 1 slice Calories: 172 Fat: 13g Protein: 6g Net Carbohydrates: 2.3g WW SmartPoints: 3
Storage: You can store the pumpkin bread in parchment paper (not plastic wrap) in the refrigerator for up to five days.
To Freeze: This recipe can be frozen for up to two months, but it’s super important that you allow the bread to cool completely before slicing. Then flash freeze on a pan with individual slices separated by parchment paper for 3-4 hours. Then transfer to an airtight, freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Need More Keto Resources?
Get the go-to keto pantry staples, meal plans and recipes on the Free Keto Resources page. Need a shopping list? Click here!
And for more than 500 Low Carb Keto Meal ideas and easy recipes, check out my Keto Recipes Index!
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