How many carbs are in keto pumpkin bread?

That depends on the ingredients used, but most keto pumpkin bread recipes have between 2 to 4 grams of net carbs per slice . The key factors are the type of flour and sweetener used. Sticking to almond flour and a zero-carb sweetener like allulose will keep your bread low in carbs.

Can I use coconut flour instead of almond flour?

Not directly. Coconut flour is much more absorbent than almond flour, so a 1:1 substitution will not work. You’d need to dramatically increase the liquids and eggs, which changes the texture entirely. If you can’t use almond flour, go for sunflower seed flour or walnut flour as better low-carb substitutes.

What’s the best sweetener to use in keto pumpkin bread?

Allulose is the top choice for a moist, soft loaf. It mimics sugar closely and doesn’t leave a gritty aftertaste. Other good options include erythritol , monk fruit blend , or keto brown sugar if you want a deeper flavor.

Can I make muffins with this batter?

Yes, you can. But the texture will be a bit more dense compared to a dedicated muffin recipe. If you’re craving pumpkin muffins, it’s better to use a keto muffin-specific recipe to get that lighter, fluffier crumb.

How do I store keto pumpkin bread?

After cooling, wrap it tightly in parchment or store it in an airtight container in the refrigerator . It will stay fresh for 5 to 7 days . Keep it away from direct air to prevent drying out.

Can I add chocolate or nuts to keto pumpkin bread?

Yes! Sugar-free chocolate chips, chopped pecans , walnuts , or pumpkin seeds are all keto-friendly add-ins that add both flavor and texture. Stick to unsweetened or low-carb options to stay within keto macros.

Easy Keto Pumpkin Bread Recipe

Description

This keto pumpkin bread is soft, moist, and full of warm fall spices—perfect for a low-carb breakfast or snack. Made with almond flour, pumpkin puree, and keto sweetener, it’s gluten-free, sugar-free, and bakes in under an hour. Only 2g net carbs per slice, making it a guilt-free treat you’ll want all season long!

Ingredients

Almond flour
pumpkin puree
eggs
butter
pumpkin spice
keto sweetener
baking powder

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Instructions

Mix wet and dry ingredients separately, combine, pour into lined pan, top with pumpkin seeds, bake at 350°F for 40–45 mins

Prep Time: 10 mins
Cook Time: 45 mins
Category: Weight Loss Meals
Method: Baking
Cuisine: American