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+ servings
pumpkin spice bread on a cutting board with two slices cut
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5 from 51 votes

Keto Pumpkin Bread

This Keto Pumpkin Bread recipe is deliciously moist and full of all the warm pumpkin spice flavours.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 9 people
Calories: 139kcal
Author: Oscar
Cost: $10

Ingredients

Instructions

  • Preheat oven to 375°F
  • Shred the zucchini with a box grater, strain the water out with a kitchen towel.
  • In 2 large mixing bowls mix the dry ingredients in one bowl and then the wet ingredients with the zucchini (if using) in another.
  • Combine the two bowls into one and mix until well combined.
  • If using, add the chocolate chips.
  • Generously grease a 9" loaf pan and scoop batter into the pan. Spreading evenly. Dot the top with chocolate chips (if using)
  • Bake at 375 for 40-50 minutes or until toothpick comes out clean. Depending on your oven you may need more time to fully bake the inside of the bread. The toothpick method should be followed. Cool completely in the loaf pan before removing otherwise it may fall apart.
  • (Refer to the detailed video instructions below if further clarification is needed)

Video

Notes

Each 1" slice contains 3g net carbs.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tip: butter the loaf pan generously (see video) and allow to completely cool in the pan before removing. Otherwise you risk the bread from falling apart.
Don't forget to watch the video to see how I made it.

Nutrition

Serving: 1slice | Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 1g | Sugar: 2g