Who’s ready for Pumpkin bread without all the guilt! This Easy Keto Pumpkin Bread recipe is guilt free, because it’s made with almond and coconut flours, Pyure (Stevia blend) sweetener and real butter!
Easy Keto Pumpkin Bread Sweeteners
There are a variety of artificial sweeteners on the market. I have tried some good, bad and ugly ones, lol. As far as granular artificial sweeteners, I like a sweetener called Pyure. It is a Stevia blend of Erythritol and stevia. It has a grainy texture like real sugar, however too much of it leaves a vanilla taste in your mouth.
Variety of Artificial Sweeteners
- Pyure
- Stevia
- Splenda
- Truvia
- Sweet & Low
- Equal
A perfect recipe that bakes up a very moist bread and it is full of flavor. This recipe makes 4 mini loaf pans. And, the reason I make 4 small loaves is because I freeze the loaves and thaw one at a time.
Easy Keto Pumpkin Bread Ingredients (scroll down for a printable recipe)
- butter
- Pyure sweetener or your choice of sweetener
- eggs
- pumpkin
- vanilla
- almond flour
- coconut flour
- baking powder
- baking soda
- pumpkin pie spice
- salt
I have found out thru trial and error that Keto or low carb bread can be dry or crumbly. Some recipes can have a grainy taste if only almond flour is used in the recipes. Which is great if you are wanting a cornbread consistency. I have created two different bread recipes which actually have this type of taste. Keto Garlic Cheddar Biscuits and Keto Ranch Bacon Biscuits
However, for a more bread like texture I have added coconut flour to this recipe instead of all almond flour. With a mixture of coconut flour and almond flour the taste does not have a coconut flavor. If only coconut flour was used then the bread would have that coconut flavor. But, a mixture of both flours also gives a more moist bread which is what most people are looking for in a good bread recipe.
Bread Topping:
- walnuts or pecans
- butter
- pumpkin pie spice
- Pyure sweetener
Optional Toppings
- walnuts
- pecans
- almonds
- pistachios
- macadamias
- hazel nuts
- brazel nuts
- cashews
- toasted unsweetened coconut
- sugar free chocolate chips
Tips:
- My next batch of this Keto Pumpkin bread I believe that I will add chocolate chips, sugar free, to the batter or add some on top of the bread.
- Another great idea would be to melt some sugar free chocolate chips and butter then drizzle on top of the bread.
- A bread recipe that also freezes great. Just wait until the bread cools from the oven then place the bread in freezer ziploc bags and place in the freezer. To thaw just set out on the counter.
- This bread can be a dessert or it could be a complete breakfast meal.
- An amazing french toast this bread would also make, just take a slice of this bread, dip it into some egg, cinnamon and Pyure mixture and toast it in a skillet of butter. Then, either pour a sugar free syrup over the top or sprinkle with a Swerve Confectioners sugar.
Directions (scroll down for printable version)
- Preheat oven to 350 degrees
- Melt butter in a medium size bowl
- After butter is cooled, Add remaining ingreidents: Pyure, pumpkin, vanilla, eggs, almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt
- Mix well
- Pour into 4 oiled mini loaf pans
- Bake approx. 35 minutes, but half way thru baking I add the below walnut mixture to the top of the bread.
- While the bread is baking, take a small pan and melt the butter, add the nuts, spice and sweetener, cook for 3-5 minutes. Then add to top of the bread and finish baking until bread is done. I stick a toothpick in the bread and when it comes out clean it’s done. 🙂
This recipe yields 4 mini loaf pans. Each mini loaf has approx 5 servings. The net carbs in this Keto Pumpkin bread is amazing. The net carbs per slice is only 1.6 and that is great for a dessert plus a bread.
1 serving: 54 calories, 3g fat, 1.6 net carbs
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Easy Keto Pumpkin Bread
Ingredients
Bread
- 1/2 cup or 1 stick of melted butter
- 2/3 cup of Pyure
- 4 eggs
- 3/4 cup pumpkin
- 1 tsp vanilla
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 2 tsp baking soda
- 3 tsp pumpkin pie spice
- 1 tsp salt
Topping
- 1 cup walnuts or pecans
- 2 Tbsp butter
- 1 tsp pumpkin pie spice
- 1 tsp Pyure
Instructions
- Preheat oven to 350 degress
- Melt butter in a medium size bowl
- After butter is cooled, add Pyure, pumpkin, vanilla, eggs, almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt
- Mix well
- Pour batter into 4 greased mini loaf pans
- Bake approx. 35 minutes
- About half way thru baking pour over the below topping mixture and finish baking
- The bread is done when a clean toothpick comes out.
Topping Instructions:
While the bread is baking, take a small pan and melt the butter over medium heat. Add the nuts, spice and Pyure then cook for 3 to 5 mintues. This mixture will be added to the top of the bread half way thru the baking.
Notes
Yields 4 mini loaves
Each mini loaf has approx. 5 servings
1 serving: 54 calories, 3g fat, 1.6 net carbs
Try our other amazing Keto desserts:
If you make this Keto Pumpkin Bread, be sure to share it with us on Instagram @thelazykkitchen. We’d love to see your finished desserts!
Can I bake this in just one or two regular sized loaf pans? If so, would I bake it for the same amount of time?
I believe that you can bake in a regular size pan. The time would probably take longer, just keep your eye on it and use a toothpick to check the middle of the bread. Hope you enjoy it!