Keto Pumpkin Bread


Out of all of the superb pumpkin desserts on the earth (even those with carbs!), this can be a keto MVP. So from the months of September to December, we eat the cinnamon-kissed, chocolate chip-studded loaf prefer it’s our job. Then January rolls round and we’re, as soon as once more, uninterested in pumpkin. By February, we’re counting down the times till September, and the cycle begins anew.

8 serving(s)

2 hrs 15 minutes



  • Cooking spray
  • 2 c. blanched finely floor almond flour
  • 1/4 c. Swerve granular
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. floor cinnamon
  • 1/4 tsp. kosher salt
  • 1 c. pumpkin puree
  • 3 massive eggs
  • 1/2 c. sugar-free darkish chocolate chips
  • 3 tbsp. uncooked pepitas 


Step 1

Preheat oven to 350°. Grease a 4×8-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on lengthy sides. Grease parchment.

Step 2

In a big bowl, whisk collectively almond flour, sweetener, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. 

Step 3

In a medium bowl, whisk collectively pumpkin puree and eggs. Add moist components to dry components and stir to mix. Stir in chocolate chips.

Step 4

Scrape batter into ready loaf pan. Utilizing a spatula, clean high into a good layer. Sprinkle evenly with pumpkin seeds. Bake till puffed and a toothpick inserted into middle comes out clear, about 50 minutes to 1 hour. If browning too quick, tent with foil after half-hour. 

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