Keto Pumpkin Bread

"What better time to make pumpkin bread than Autumn? This keto pumpkin bread recipe is both delicious and low carb; perfect for this cozy season!"

Key Ingredient

Pumpkin Puree

– cream cheese, softened – pumpkin puree – butter, melted – golden monkfruit sweetener – eggs – coconut flour – baking powder – cinnamon

Keto Pumpkin Bread Ingredients

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Keto Pumpkin Bread Recipe

Yield

6 Servings

PROTEIN

7.8g

Time

25 Minutes

TOTAL CARBS

4.8g

1. Preheat oven to 350 degrees. Spray your loaf pan or mini loaf pans with cooking spray and set aside.

Preheat oven

2. Add cream cheese, pumpkin puree, butter and syrup to a blender or food processor. Blend until smooth and combined.

Add ingredients to blender

3. Add in remaining ingredients and blend until smooth.

Blend

4. Pour pumpkin bread batter into loaf pan, filling about 3/4 of the way to the top. Bake at 350 degrees for 20 minutes if using mini loaf pans or 30-40 minutes if using a larger loaf pan. Bake until cooked through.

Bake

5. Let cool in the loaf pan for several minutes before removing from the loaf pans and moving to a wire rack to cool.

Cooling instructions

Visit KetoFocus for more Tips and Notes on making the BEST Keto Pumpkin Bread!

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Enjoy!

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