Keto Pumpkin Bread - Low Carb & Gluten Free
Keto Pumpkin Bread that’s easy to make, delicious and gluten free? Yes this really is THE best low carb pumpkin bread made with almond and coconut flour and packed with warming spices.
Servings: 12 slices
Calories: 298kcal
Ingredients
Pumpkin Bread
- ½ cup (115g) unsalted butter , softened
- 1 cup (180g) sweetener , I used Sukrin Gold
- 4 large eggs , room temperature
- ¾ cup (185g) pure pumpkin puree , canned
- 2 tsp vanilla extract or vanilla bean paste
- 1 ½ cup (150g) almond flour fine
- ½ cup (50g) coconut flour
- 1 tbsp Gluten Free baking powder
- 1 tbsp pumpkin spice see notes for alternatives
- 2 tsp Psyllium Hush Powder
- 1 tsp ground turmeric (optional – adds colour)
- ½ tsp Xanthan Gum
- ¼ tsp salt
- Zest of 1 orange
Cream Cheese Frosting
- 1 cup (120g) brick cream cheese , room temperature
- ½ cup (120ml) heavy cream (double cream)
- 6 tbsp powdered Erythritol
- 1 tsp vanilla or maple extract
- A few drops liquid Stevia (optional)
Toppings
- handful pecans (optional)
- grated nutmeg (optional)
- Sukrin Syrup maple flavor
Instructions
Make the Pumpkin Bread
- Preheat the oven to 350°F / 180°C. Grease a 9"x5" loaf pan, and line with parchment paper letting the edges of the paper hang over the edges.
- Cream the softened butter and sweetener together for 2-3 minutes.½ cup (115g) unsalted butter, 1 cup (180g) sweetener
- Gradually add the eggs and mix into the batter. Add the pumpkin puree and vanilla, beat until combined.4 large eggs, ¾ cup (185g) pure pumpkin puree, 2 tsp vanilla extract
- Sift the almond flour, coconut flour, baking powder, psyllium husk powder, xanthan gum, spices and salt into the batter and then stir together using a spatula.1 ½ cup (150g) almond flour, ½ cup (50g) coconut flour, 1 tbsp Gluten Free baking powder, 1 tbsp pumpkin spice , 2 tsp Psyllium Hush Powder, 1 tsp ground turmeric, ½ tsp Xanthan Gum, ¼ tsp salt
- Add the grated orange zest and stir again. The batter will be quite dense, unlike conventional cake batter. Transfer the batter into the prepared loaf pan and level with the spatula.Zest of 1 orange
- Bake for 45 minutes, tenting the pan with foil if the bread is browning too quickly.
- Cool in the tin then lift out using the parchment paper. Do not slice while the bread is still warm – it is likely to crumble!
Make the cream cheese frosting
- Beat room temperature cream cheese, heavy cream, vanilla extract and powdered sweetener and liquid Stevia together until frosting is light and fluffy.1 cup (120g) brick cream cheese, ½ cup (120ml) heavy cream, 6 tbsp powdered Erythritol, 1 tsp vanilla or maple extract, A few drops liquid Stevia
- Spoon the frosting onto the (cooled!) pumpkin bread and spread it with a spoon or spatula.
Decorate and Enjoy!
- Add pecans and a little Sukrin Maple Syrup if you like. Grate a little nutmeg over the top, slice and enjoy!handful pecans, Sukrin Syrup, grated nutmeg
Video
Notes
Ingredients
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. FOR MORE INFORMATION, PLEASE CHECK OUT MY DISCLOSURE
- 100% pure canned pumpkin purée don’t swap with canned pumpkin pie FILLING – it is not suitable for this recipe.
- Almond flour and coconut flour
- You will also need psyllium husk powder plus Xanthan Gum to help bind the ingredients.
- Sweeteners: Sukrin Gold (this is what I used in video recipe), Swerve Sweets Brown or Erythritol Gold as the best options for this pumpkin bread recipe.
- Pumpkin Spice mix or Speculaas Spice mix – replace with 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp freshly grated nutmeg
- Powdered Erythritol and Stevia Drops for the frosting
- Sukrin Maple Syrup to drizzle (optional)
Nutrition
Calories: 298kcal | Carbohydrates: 9g | Protein: 7g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 235mg | Potassium: 194mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3200IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
