25+ Delicious Keto Pumpkin Bread Recipes To Try

As the leaves change color and the air turns crisp, there’s nothing quite like the comforting aroma of freshly baked pumpkin bread wafting through your home.

For those following a keto lifestyle, pumpkin bread can still be a delicious treat without the carbs.

With over 50 keto pumpkin bread recipes at your fingertips, you’ll discover a world of flavors, textures, and nutritional benefits that make this fall favorite both enjoyable and guilt-free.

From classic spiced loaves to unique twists like chocolate chip hazelnut or coconut almond, there’s something for everyone to savor.

Get ready to dive into the wonderful world of keto baking and bring the tastes of autumn into your kitchen!

25+ Delicious Keto Pumpkin Bread Recipes To Try

Embracing a keto lifestyle doesn’t mean sacrificing the flavors of the season.

With these 25+ keto pumpkin bread recipes, you can enjoy the essence of fall while maintaining your dietary goals.

Whether you prefer your pumpkin bread sweet, nutty, or spiced, there’s a recipe here that will satisfy your cravings.

Share these delicious creations with family and friends, or savor them as a delightful solo treat.

Whichever way you choose to indulge, these recipes will ensure that pumpkin bread remains a cherished part of your fall traditions, all while keeping your carb intake in check. Happy baking!

Keto Pumpkin Spice Bread

This Keto Pumpkin Spice Bread is a warm, aromatic delight that brings the flavors of fall into your kitchen. Infused with classic pumpkin spice and a hint of sweetness, this bread is not only low in carbs but also packed with healthy fats from almond flour and coconut oil. Perfect for breakfast or as a snack, it can be enjoyed warm or toasted with a pat of butter.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup erythritol or your preferred sweetener
  • 4 large eggs
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla extract
  • Optional: ½ cup chopped walnuts or pecans
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the nuts.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Keto Pumpkin Spice Bread is an ideal companion for chilly autumn mornings or cozy evenings by the fireplace. Its moist texture and fragrant spices make it a comforting choice that doesn’t compromise your keto lifestyle. Serve it plain, or for an extra treat, spread some cream cheese or almond butter on top. Enjoy a slice with your favorite low-carb beverage for a satisfying experience!

Keto Chocolate Chip Pumpkin Bread

Indulge in this delightful Keto Chocolate Chip Pumpkin Bread that combines the rich flavors of chocolate with the warmth of pumpkin. This low-carb treat is not only a great way to satisfy your sweet tooth but also a nutritious option, thanks to the fiber and healthy fats. It’s perfect for breakfast, dessert, or an afternoon pick-me-up!

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • ½ cup sugar-free chocolate chips
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, mix the pumpkin puree, erythritol, eggs, melted butter, and vanilla extract until smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture until well combined. Fold in the chocolate chips.
  5. Pour the batter into the prepared loaf pan, smoothing the top.
  6. Bake for 50-60 minutes or until a toothpick comes out clean from the center.
  7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Keto Chocolate Chip Pumpkin Bread is a delicious fusion of flavors that will satisfy any chocolate lover’s cravings while keeping carbs in check. It’s a versatile recipe, easily customizable with nuts or seeds, and perfect for sharing with friends and family. Store leftovers in an airtight container, and enjoy a slice as a nutritious snack or dessert throughout the week!

Keto Pumpkin Bread with Cream Cheese Swirl

Elevate your pumpkin bread experience with this Keto Pumpkin Bread featuring a luscious cream cheese swirl. The combination of rich cream cheese and spiced pumpkin creates a decadent treat that’s low in carbs and high in flavor. This bread is perfect for special occasions or just a delightful afternoon snack that feels indulgent without the guilt.

• Ingredients:
  • For the Bread:
    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ cup erythritol or preferred sweetener
    • 1 cup pumpkin puree
    • 4 large eggs
    • ⅓ cup melted coconut oil or butter
    • 1 tsp vanilla extract
  • For the Cream Cheese Swirl:
    • 8 oz cream cheese, softened
    • ¼ cup erythritol
    • 1 large egg
    • 1 tsp vanilla extract
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla until smooth.
  4. Mix the wet ingredients into the dry ingredients until well incorporated.
  5. In a separate bowl, beat the softened cream cheese, erythritol, egg, and vanilla until smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared pan. Add dollops of the cream cheese mixture, then top with the remaining pumpkin batter. Use a knife to swirl the two mixtures together.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Keto Pumpkin Bread with Cream Cheese Swirl is a fantastic way to enjoy the classic flavors of pumpkin bread while indulging in creamy goodness. The contrasting textures and flavors make each bite a delightful surprise. It’s perfect for special gatherings or as a treat during your busy week. Serve it warm or at room temperature, and consider pairing it with a cup of herbal tea or coffee for a cozy experience!

Keto Pumpkin Walnut Bread

This Keto Pumpkin Walnut Bread combines the rich flavor of pumpkin with the crunch of walnuts, creating a delightful texture that’s perfect for any time of the day. The nuttiness from the walnuts complements the sweetness of the pumpkin, making this bread an excellent choice for breakfast or as a wholesome snack. Packed with healthy fats and fiber, it keeps you feeling satisfied and energized.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup erythritol or your preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped walnuts.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Keto Pumpkin Walnut Bread is a deliciously hearty option that combines the warm flavors of fall with the nutritious benefits of walnuts. This bread is not only low in carbs but also packed with healthy fats and fiber, making it a great choice for those following a keto lifestyle. Serve it toasted with a dollop of cream cheese or enjoy it plain for a nutritious snack. This recipe is sure to become a staple in your fall baking repertoire!

Keto Pumpkin Bread with Cream Cheese Frosting

Indulge in the decadent flavors of this Keto Pumpkin Bread topped with a creamy, sugar-free cream cheese frosting. This bread is not only a low-carb option but also offers a rich taste that makes it perfect for dessert or a special breakfast treat. The combination of spiced pumpkin bread and creamy frosting creates a delightful contrast that will satisfy your sweet cravings without the guilt.

• Ingredients:
  • For the Bread:
    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ¼ tsp ground ginger
    • ½ cup erythritol or preferred sweetener
    • 1 cup pumpkin puree
    • 4 large eggs
    • ⅓ cup melted coconut oil or butter
    • 1 tsp vanilla extract
  • For the Cream Cheese Frosting:
    • 8 oz cream cheese, softened
    • ¼ cup erythritol, powdered
    • 1 tsp vanilla extract
    • 2 tbsp heavy cream (or unsweetened almond milk)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla until smooth.
  4. Mix the wet ingredients into the dry ingredients until well combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. While the bread cools, prepare the cream cheese frosting by mixing the softened cream cheese, powdered erythritol, vanilla extract, and heavy cream until smooth and creamy.
  8. Once the bread is completely cooled, spread the cream cheese frosting on top.

Keto Pumpkin Bread with Cream Cheese Frosting is the perfect way to indulge your sweet tooth while sticking to your dietary goals. The rich, spiced pumpkin bread paired with the velvety cream cheese frosting creates a deliciously satisfying treat that’s perfect for any occasion. Whether you’re serving it at a gathering or enjoying a quiet afternoon at home, this recipe is sure to impress. Store any leftovers in the refrigerator for a refreshing, low-carb snack!

Keto Pumpkin Bread with Pecans and Chocolate Chips

This Keto Pumpkin Bread with Pecans and Chocolate Chips is a delightful treat that combines the richness of pumpkin, the crunch of pecans, and the sweetness of sugar-free chocolate chips. This low-carb bread is perfect for satisfying your sweet cravings while providing a nutritious option that’s high in fiber and healthy fats. It makes for a great breakfast, snack, or dessert!

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ½ cup chopped pecans
  • ½ cup sugar-free chocolate chips
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped pecans and chocolate chips.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Keto Pumpkin Bread with Pecans and Chocolate Chips is an irresistible combination of flavors and textures that makes for a truly indulgent treat. The richness of the pumpkin and chocolate, along with the crunch of pecans, creates a satisfying bread that is both nutritious and delicious. Perfect for breakfast, dessert, or as a snack, this recipe is sure to become a favorite in your household. Enjoy it warm or toasted, and savor the delightful flavors of fall!

Keto Pumpkin Bread with Sunflower Seeds

This Keto Pumpkin Bread with Sunflower Seeds is a nutritious and flavorful option that adds a delightful crunch to the classic pumpkin bread. Sunflower seeds provide healthy fats and protein while contributing to a satisfying texture. This bread is perfect for breakfast or a midday snack and can be enjoyed plain or with your favorite low-carb spread.

Recipe:

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ½ cup roasted sunflower seeds (unsalted)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the roasted sunflower seeds.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Keto Pumpkin Bread with Sunflower Seeds is a wholesome and satisfying option for those looking to add a bit of crunch to their low-carb baking. The sunflower seeds not only enhance the flavor but also boost the nutritional profile of the bread, making it a great choice for a healthy snack or breakfast. Enjoy it toasted with a dollop of almond butter or simply on its own for a delicious treat that aligns with your keto lifestyle!

Keto Pumpkin Bread with Cranberries

This Keto Pumpkin Bread with Cranberries is a deliciously tart and sweet variation that brings a festive touch to your fall baking. The addition of cranberries complements the pumpkin beautifully, adding a burst of flavor and a pop of color. This bread is perfect for holiday gatherings or simply enjoying at home with a warm cup of tea or coffee.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ½ cup unsweetened dried cranberries (sugar-free)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined. Gently fold in the dried cranberries.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Keto Pumpkin Bread with Cranberries offers a delightful twist on traditional pumpkin bread, combining sweet and tart flavors that are perfect for fall. This bread is not only visually appealing but also adds a unique flavor profile that will impress your family and friends. Enjoy it as a festive treat during the holidays or as a special addition to your weekly meal prep. Pair it with cream cheese or butter for an extra touch of indulgence!

Keto Pumpkin Bread with Zucchini

This Keto Pumpkin Bread with Zucchini is a clever way to incorporate more vegetables into your diet while enjoying a deliciously moist and flavorful bread. The zucchini adds moisture without adding many carbs, making this a healthy and satisfying option for breakfast or as a snack. This bread is rich in flavor and texture, making it a delightful treat for any time of day.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup erythritol or your preferred sweetener
  • 1 cup pumpkin puree
  • 1 cup grated zucchini (squeezed dry)
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the pumpkin puree, grated zucchini, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Keto Pumpkin Bread with Zucchini is a fantastic way to enjoy a moist and flavorful bread that is low in carbs and high in nutrients. The zucchini not only adds moisture but also enhances the bread’s nutritional value, making it a great choice for those seeking healthier options. This recipe is perfect for breakfast, snacks, or even dessert. Enjoy it plain or with your favorite low-carb spread for a satisfying treat any time of day!

Keto Pumpkin Bread with Coconut and Almonds

This Keto Pumpkin Bread with Coconut and Almonds combines the tropical flavor of coconut with the nuttiness of almonds, resulting in a deliciously rich and satisfying loaf. The blend of almond flour and shredded coconut keeps the bread moist while adding a delightful texture. This recipe is perfect for those looking to indulge in a flavorful treat without the carbs.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup unsweetened shredded coconut
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • Optional: ½ cup sliced almonds for topping
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, shredded coconut, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in the sliced almonds.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional sliced almonds on top if desired.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Keto Pumpkin Bread with Coconut and Almonds is a delightful treat that brings together tropical and nutty flavors in a low-carb package. The shredded coconut adds moisture, while the almonds contribute a satisfying crunch. Enjoy this bread as a healthy breakfast, snack, or dessert. Pair it with a cup of coffee or tea for a cozy afternoon treat that fits your keto lifestyle!

Keto Pumpkin Bread with Chia Seeds

This Keto Pumpkin Bread with Chia Seeds is not only delicious but also packed with nutrients. Chia seeds add a boost of fiber, omega-3 fatty acids, and protein, making this bread a great choice for a wholesome snack or breakfast. The subtle crunch of chia seeds complements the soft texture of pumpkin bread beautifully, resulting in a satisfying and nutritious loaf.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • 3 tbsp chia seeds
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, and chia seeds.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Keto Pumpkin Bread with Chia Seeds offers a nutritious twist on the classic pumpkin bread, providing added fiber and healthy fats. The chia seeds not only contribute to the bread’s nutritional profile but also create a unique texture that enhances the overall experience. Enjoy this bread as a breakfast option or a healthy snack throughout the day. Pair it with your favorite nut butter or cream cheese for an extra treat!

Keto Pumpkin Bread with Matcha Green Tea

For a unique and vibrant twist, this Keto Pumpkin Bread with Matcha Green Tea combines the earthy flavors of matcha with the sweetness of pumpkin. Matcha adds a rich green color and a boost of antioxidants, making this bread not only delicious but also health-conscious. It’s a fantastic way to enjoy a low-carb treat that stands out and impresses.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • 2 tbsp matcha green tea powder
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and matcha powder.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until well combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Keto Pumpkin Bread with Matcha Green Tea is a creative and healthful option that combines the beloved flavors of pumpkin and matcha. This bread is not only visually stunning but also packed with antioxidants and nutrients, making it a smart choice for a snack or dessert. Enjoy it warm or toasted, and consider pairing it with a cup of green tea for a perfect afternoon treat that aligns with your keto lifestyle!

Keto Pumpkin Spice Bread with Pecans

This Keto Pumpkin Spice Bread with Pecans is a warm and comforting loaf that captures the essence of fall. The aromatic spices combined with crunchy pecans create a delightful texture and flavor profile that’s perfect for the season. This bread makes a great breakfast option or a cozy afternoon snack, especially when paired with a hot beverage.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ½ cup chopped pecans (plus extra for topping)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, pumpkin pie spice, and erythritol.
  3. In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the chopped pecans.
  5. Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle additional pecans on top if desired.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Keto Pumpkin Spice Bread with Pecans is a delightful way to enjoy the flavors of fall while sticking to your keto diet. The combination of spices and the crunch of pecans makes this bread not only delicious but also a perfect addition to your breakfast or snack time. Serve it warm with a pat of butter or enjoy it plain for a wholesome treat that embodies the spirit of the season!

Keto Pumpkin Bread with Peanut Butter Swirl

This Keto Pumpkin Bread with Peanut Butter Swirl combines the rich flavors of pumpkin with creamy peanut butter for a delightful treat. The swirl of peanut butter adds an indulgent touch that elevates this bread to a new level. It’s perfect for those who crave a sweet and nutty flavor while maintaining a low-carb lifestyle.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ½ cup creamy unsweetened peanut butter (for swirling)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of peanut butter on top, then pour the remaining batter over it. Use a knife to swirl the peanut butter through the batter.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Keto Pumpkin Bread with Peanut Butter Swirl is a delightful fusion of flavors that satisfies both your sweet tooth and your desire for a nutty treat. The rich, creamy peanut butter contrasts beautifully with the spiced pumpkin bread, making it a perfect snack or breakfast option. Enjoy it warm or toasted, and don’t hesitate to add a little extra peanut butter on top for an indulgent experience!

Keto Pumpkin Bread with Chocolate Chip Hazelnuts

This Keto Pumpkin Bread with Chocolate Chip Hazelnuts is a luxurious treat that combines the rich flavors of chocolate and the crunch of hazelnuts. The sweetness of the chocolate chips complements the spiced pumpkin perfectly, making this bread a decadent option for breakfast or dessert. This recipe is sure to impress your family and friends while keeping your carb count low.

• Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup erythritol or preferred sweetener
  • 1 cup pumpkin puree
  • 4 large eggs
  • ⅓ cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • ½ cup sugar-free chocolate chips
  • ½ cup chopped hazelnuts (plus extra for topping)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips and chopped hazelnuts.
  5. Pour the batter into the prepared loaf pan, smoothing the top, and sprinkle additional hazelnuts on top if desired.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Keto Pumpkin Bread with Chocolate Chip Hazelnuts is a delightful treat that brings together rich chocolate flavors and the earthy crunch of hazelnuts. This bread is perfect for any occasion, whether you’re serving it at a gathering or enjoying it as a cozy snack at home. The combination of flavors and textures will leave you craving more, and you can indulge without worrying about your carb intake. Serve it warm or toasted for an irresistible experience!

Note: More recipes are coming soon!