Keto Low Carb Pumpkin Bread

Keto Low Carb Pumpkin Bread

Not all Keto pumpkin bread recipes are the same, and this one from tops all the ones tried so far. Very moist, extremely tasty, and easy to make!

Keto Low Carb Pumpkin Bread
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Course: Desserts
Cyndi Seidler:
  • 1 1/2 Cup Almond flour
  • 3 large Egg Whites
  • 1/2 Cup Pumpkin Puree
  • 1/2 Cup Coconut Milk
  • 1/4 Cup Psyllium Husk Powder
  • 1/4 Cup Swerve sweetener
  • 2 Tsp Baking Powder
  • 1 1/2 Tsp Pumpkin Pie Spice, cinnamon, ginger, nutmeg, allspice, cloves
  • 1/2 Tsp Salt
  1. Sift dry ingredients into a bowl.

  2. Add pumpkin and coconut milk into dry ingredients and mix well.

  3. Whip egg whites until stiff. Slowly fold egg whites into dough.

  4. Spread dough into a greased loaf pan and bake at 350 for 75 min. Cool and serve! (Store in fridge).

Recipe Notes

For a taller loaf, double the recipe!

2 thoughts on “Keto Low Carb Pumpkin Bread”

  • Super good. I topped mine with cacao nibs! It was very moist. Remember, it will be kind of eggie when you first take it out, but once you let it cool, it sets up very nicely. Today I’m going to use this recipe to make banana bread for the people in my family who don’t like pumpkin anything.