Easy Keto Pumpkin Bread Perfected!


  • 7 ounces of canned pumpkin puree
  • 4 large eggs , room temperature
  • 1 cup of granulated of sugar substitute
  • 1/4 cup of melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons of baking powder
  • 2 teaspoons of cinnamon powder
  • 1/4 teaspoon sea salt
  • 1 1/2 cups of finely milled almond flour
  • 1/2 cup of golden flax meal , reground
  • 1 tablespoon of psyllium husk powder
  • 1/4 teaspoon of ground cloves
  • 1 1/2 teaspoons of ground ginger 
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup of finely chopped walnuts

Cream Cheese Frosting

  • 4 oz of softened full-fat cream cheese
  • 2 tablespoons of heavy whipping cream 
  • 2 tablespoons of unsalted butter, room temperature 
  • 1/2 cup of sugar-free confectioners sugar


  • Preheat oven to 350 degrees.
  • Grease a 8x5 inch loaf pan well.
  • Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter and vanilla extract until well blended.
  • Next add in the eggs one at time making sure to beat until fully combined.
  • To the wet batter add the almond flour, flax meal, baking powder, psyllium husk powder, and spices.
  • Spread the batter into a greased 8-inch loaf pan. Note that batter will be thick.
  • Bake at 350 degrees for 40-55 minutes, or until an inserted toothpick comes out clean.
  • Allow the pumpkin bread to cool 10 minutes in the pan before removing.
  • Place the pumpkin bread in a baking rack and allow to cool an additonal 20 minutes before frosting with the cream cheese frosting and slicing.
  • Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.


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