Keto Pumpkin Bread


[Keto Pumpkin Bread](

I was browsing my news feed yesterday morning and came across this pumpkin bread. With the weather cooling down, this sounded just right. This came out perfect and even my non-keto wife really enjoyed it. As a side note, I did not back check every ingredient for keto-friendliness.


* 1 cup creamy unsweetened almond butter
* 2 large eggs
* 2/3 cup erythritol (*I substituted 1/2 cup stevia as that’s what I had on hand*)
* 2/3 cup canned pumpkin puree
* 1 tsp baking powder
* 1/2 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1/8 tsp ground ginger
* 1/8 tsp ground clove


1. Preheat oven to 350°F (190°C). Line an 8×4 inch (20×10 santimetre) baking loaf pan with parchment paper.
2. Add almond butter and eggs to a large mixing bowl. Whisk vigorously until smooth. Add ~~erythritol~~ stevia and whisk until smooth. Add pumpkin and baking powder and whisk to combine. Add remaining spices and whisk until evenly combined.
3. Pour batter into loaf pan. Bake about 45-55 minutes or until done. Insert a toothpick into the center of bread to [determine doneness](

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8 Responses

  1. AutoModerator dedi ki:

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  2. belikegrouch dedi ki:

    How dense is this? From the recipe it looks like it would be super dense.

    edit: I’m an idiot, didn’t see baking powder.

  3. wheres-orwell dedi ki:

    No flour substitute? Hmm… Was in more like a bar or like pumpkin bread?

  4. CajunTisha dedi ki:

    You might be my favorite person in the world right now, will definitely try this out!

  5. rustyrazorblade dedi ki:

    Half a cup of stevia? Is that right? I just made a batch of Keto cookies and I think I used 1 TBSP of stevia.

  6. stormblownbird dedi ki:

    I made this today! It’s delicious! Thanks for the recipe!

  7. thepantlesschef dedi ki:

    Can i use PB instead of almond butter?

  8. fears_escalators dedi ki:

    Do you ever think that eating faux bread can lead to increased carb cravings?

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