Cozy Keto Pumpkin Bread (Almond Flour, No Sugar)

A moist, tender low-carb pumpkin bread that tastes just like the real thing – without the sugar crash!

KEY INFO

Prep Time: 15 minutes
Cook Time: 60-65 minutes
Total Time: 75-80 minutes
Servings: 8-10 slices
Difficulty: Easy
Dietary: Keto, Gluten-free, Sugar-free, Low-carb

EQUIPMENT NEEDED

9×5 inch loaf pan
Parchment paper
2 mixing bowls
Measuring cups & spoons
Whisk
Spatula
Alternative: Silicone loaf pan (no parchment needed)

INGREDIENTS

Dry Ingredients:

1½ cups (150g) blanched almond flour
6 tbsp (42g) coconut flour
6 tbsp (30g) collagen powder (optional)
2 tbsp (14g) ground flaxseed
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp ginger powder
½ tsp nutmeg
¼ tsp salt

Wet Ingredients:

¾ cup (180g) pumpkin puree
5 large eggs, room temperature
¼ cup (60ml) melted coconut oil
2 tsp vanilla extract
⅓ cup (65g) monk fruit sweetener (or preferred keto sweetener)

Optional Add-ins:

½ cup sugar-free chocolate chips
½ cup chopped pecans or walnuts
2 tbsp pumpkin seeds for topping

Whisking together wet ingredients including pumpkin puree, eggs, and coconut oil in a cream-colored ceramic bowl in a modern kitchen

METHOD

Preheat oven to 350°F (180°C). Line loaf pan with parchment paper.
In a large bowl, whisk together all dry ingredients until well combined.
In a separate bowl, beat eggs then mix in pumpkin, melted coconut oil, vanilla, and sweetener until smooth.
Gently fold wet ingredients into dry ingredients until just combined. Don’t overmix.

Wooden spatula folding wet and dry ingredients for keto pumpkin bread in a modern kitchen with natural daylight

Fold in optional chocolate chips or nuts if using.
Pour batter into prepared pan. Smooth top and add optional toppings.

Pumpkin bread batter ready to bake in a 9x5 loaf pan, topped with pumpkin seeds and pecans, in a modern kitchen with white marble countertops and green subway tile backsplash.

Bake for 55-65 minutes until a toothpick comes out clean from the center.
Cool in pan for 10 minutes, then remove to wire rack to cool completely.

Freshly baked pumpkin bread with seeds and pecans on a wooden cutting board in a modern kitchen with white marble countertops and green subway tile backsplash, bathed in natural daylight.

CRUCIAL TIPS

Use room temperature eggs for better mixing
Don’t skip the parchment paper – helps prevent sticking
Let cool completely before slicing to prevent crumbling

Storage Tips:

Room temp: 2 days
Refrigerated: 5 days
Frozen: 2 months

Common Mistakes:

Overmixing the batter (leads to dense bread)
Opening oven door while baking
Not letting cool completely before cutting

Variations:

Make muffins: Bake 20-25 minutes
Dairy-free: Skip collagen powder
Egg-free: Use flax eggs (not recommended)

I’ve tested this recipe countless times to get that perfect pumpkin bread texture while keeping it keto-friendly. The combination of almond and coconut flour provides the best crumb structure without being too heavy.

Remember: Keto baking is different from regular baking – be patient and follow the instructions carefully for best results!