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+ servings
slices of keto pumpkin bread with a pecan nut crust
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5 from 11 votes

Sugar Free Keto Pumpkin Bread

Perfect for the holiday season and a must-make during autumn and winter! This keto pumpkin bread has a moist yet fluffy texture and is topped with a pecan crust. Enjoy is as a sweet breakfast or as an afternoon treat. Only 3.2g net carbs per slice.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: British
Servings: 12
Calories: 211kcal

Equipment

  • 9x6 inch full size loaf pan

Ingredients

Instructions

  • Preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
  • Whisk the eggs and sweetener until frothy, pale in colour and double the size. This takes about 2 minutes.
  • Add the wet ingredients - pumpkin puree, melted butter and almond milk.
  • Stir together the dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, spices and salt. Add to the wet ingredients and blend until combined. Taste and add more sweetener if you prefer.
  • Last, stir through half of the crushed pecan nuts.
  • Fill the batter into your prepared loaf tin and top with the remaining half of pecans. Bake for about 60-65 minutes or until a skewer inserted comes out clean. Check the sugar free pumpkin bread after about 45 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
  • Let it cool completely before removing from the pan and slicing.

Notes

3.2 net carbs per slice. Makes 12 generous slices. 
Homemade pumpkin pie spice: 
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ⅛ teaspoon cloves
Store in the fridge in an airtight container for up to 6 days or freeze for up to 3 months. 

Nutrition

Calories: 211kcal | Total Carbohydrates: 6.7g | Protein: 6.5g | Fat: 18.5g | Saturated Fat: 5.3g | Fiber: 3.5g | Sugar: 1.8g