Keto Pumpkin Bread
A moist, keto-friendly pumpkin bread made with coconut flour and warm fall spices. Perfect for breakfast, snack, or dessert — with only a fraction of the carbs.
Equipment
- Mixing bowls
- Whisk
- Spatula
- - 8×4-inch loaf pan
- Measuring cups & spoons
- Oven
Ingredients
- - ¾ cup pumpkin puree unsweetened
- - ⅔ cup Swerve Brown or other keto brown sweetener
- - 4 large eggs room temperature
- - 2 egg whites room temperature
- - ⅓ cup melted butter or coconut oil for dairy-free
- - 1 tsp vanilla extract
- - ¾ cup coconut flour
- - ⅓ cup protein powder egg white or whey
- - 2 tsp baking powder
- - 1½ tsp pumpkin pie spice
- - ½ tsp salt
- - Water as needed (1 tbsp at a time)
- - ⅓ cup chopped pecans optional
Instructions
- **Preheat oven** to 350°F (175°C). Grease or line an 8×4-inch loaf pan.
- **Whisk wet ingredients**: pumpkin, sweetener, eggs, egg whites, butter, and vanilla until smooth.
- **Mix dry ingredients** in a separate bowl: coconut flour, protein powder, baking powder, pumpkin spice, salt.
- **Combine** wet and dry ingredients. Add water 1 tbsp at a time until batter is thick and scoopable.
- **Pour into loaf pan**, smoothing the top. Sprinkle pecans on top if using.
- **Bake** for 55–65 minutes, or until a toothpick comes out clean.
- **Cool completely** in the pan before slicing.
Notes
- Use 100% pumpkin puree, not pie filling.
- Let eggs and butter come to room temperature.
- Add water gradually — the batter should be thick.
- Let eggs and butter come to room temperature.
- Add water gradually — the batter should be thick.