Just saying the words Keto Pumpkin Spice Bread makes you think of a nice warm fall day when there is just a slight chill in the air and the wind blows and you smell all the fall aromas. It will make you long for those days when your grandmother would bake those special pumpkin treats just for you. This Pumpkin Spice Bread will take you back to those days and make you think you are in heaven all the while still sticking to your keto or low-carb diet.
So, no matter what time of year it is, the days of thinking low-carb or keto equals NO BREAD, are over with this scrumptious little treat. Even if the fall colors or the cool fall breeze is not in play, this Pumpkin bread recipe will be sure to satisfy all your cravings for those traditional bread items. It is a perfect snack for the whole family, big kids and little one alike. They will all love it!
It’s hard to believe that fall is already here and pumpkin spice season is about to start. I feel like just yesterday the snow was melting and spring was starting. But, here we are at the beginning of September, about to be bombarded by pumpkin this and pumpkin that.
Luckily, I LOVE pumpkin so I’ve already been experimenting with the best keto pumpkin recipes, in specific keto pumpkin spice recipes, to replace my pumpkin spice latte addiction. I think I hit the mark with this delicious Keto Pumpkin Spice Bread. It has that pumpkin spice flavor we all love and pairs perfectly with an afternoon coffee or dessert.
Spiced Pumpkin Bread is a perfect treat for you and your family any time of the year but is especially good for the fall holiday gatherings with family. This bread is so moist and delicious it will make you feel like you are cheating on your low-carb diet, but you are not. This pumpkin bread will allow you to celebrate the fall holidays or any day with your family and not make you feel guilty for indulging.
How To Make Keto Pumpkin Spice Bread:
Step One: Set your oven to 350 degree. Allow the over to come up to temperature.
Step Two: Add 6 beaten eggs and 8 TBSP of melted (cooled) butter to a mixing bowl. Mix the eggs and cooled butter together until well combined and smooth and creamy.
Note: Allow butter to cool before adding it to the eggs so it does not cook the eggs.
Step Three: In the mixing bowl, add the erythritol to the egg and butter mixture and beat until well combined.
Step Four: Add pumpkin puree, sour cream, heavy whipping cream, and vanilla extract to the mixing bowl and mix all the ingredients until well combined.
Step Five: Mix together in a separate mixing bowl, the almond flour, baking powder, pumpkin pie spice, and cinnamon. Mix the dry ingredients until they are well combined.
Step Six: Combine the dry and wet ingredients in one bowl and mix them together until the batter is smooth.
Step Seven: In a well-greased bread pan, add the bread batter mixture and bake for 1 hour or until the bread is cooked through.
Note: Insert a knife or toothpick in the center of the bread and it should come out clean when the bread is done. The top will be slightly brown when finished.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin in this keto bread?
If you love cooked pumpkin, you can certainly substitute fresh cooked pumpkin for canned pumpkin. Cook your pumpkin though and mash it with a fork and use the same exact amount.
Can I Freeze This Pumpkin Spice Bread?
Yes, this bread can be stored in the refrigerator for up to a week or frozen for up to one month. Package it as a whole loaf or individually sliced pieces. I love pulling individual slices out of the freezer at night to enjoy in the morning with coffee.
What Variations Can I Make To this Keto Pumpkin Spice Bread?
Personally, I think this keto bread is perfect as is and, as they say, “don’t fix what ain’t broken”. But, you could also add nuts or keto chocolate chips to this recipe if you’d like.
Now, remember to save this recipe on Pinterest for later 🙂
This Keto Pumpkin Spice Bread is so moist and delicious it will make you feel like you are cheating on your low-carb diet, but you are not.
- 2 c. Almond flour
- 2 tsp. Baking powder
- 1 tsp. Cinnamon
- 1 tsp. Pumpkin pie spice
- 6 Eggs beaten
- 8 tbsp. Melted butter
- ⅔ c. Erythritol
- ½ c. Pumpkin puree
- 3 tbsp. Sour cream
- 1 tsp. Vanilla
- 2 tbsp. Heavy whipping cream
- Preheat the oven to 350 degrees.
- In a mixing bowl, add 6 beaten eggs and 8 tablespoons of melted butter. Allow the melted butter to cool a bit before adding it to the eggs, to avoid cooking them. Mix together the eggs and butter until smooth and creamy.
- Add the erythritol to the egg mixture and beat until smooth.
- Mix in the pumpkin puree, sour cream, heavy whipping cream and vanilla extract. Stir until combined well.
- In a separate mixing bowl, combine the almond flour, baking powder, pumpkin pie spice and cinnamon. Mix until well incorporated.
- Add the dry ingredients to the wet ones, and beat together until smooth.
- Pour the batter into a well greased loaf pan.
- Bake in the oven for 1 hour or until the top is browned and a knife comes out clean when inserted into the center of the bread.