Paleo Pumpkin Bread
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Keto Pumpkin Bread

Incredibly flavorful keto pumpkin bread is perfect for breakfast or as a tasty snack. 
Course Breakfast
Cuisine American
Keyword bread, gluten free, keto, pumpkin
Prep Time 15 minutes
Cook Time 40 minutes
Rest time 30 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Calories 164kcal
Author Vered DeLeeuw


  • Avocado oil spray for the pan
  • 3 large eggs
  • 1 cup pure pumpkin puree
  • 1 1/2 teaspoon stevia glycerite or 1/2 cup granulated sweetener*
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 cups blanched finely ground almond flour
  • 1/4 teaspoon kosher salt or a pinch of fine salt
  • 1 teaspoon baking soda


  • Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Lightly spray the lined pan with oil.
  • In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
  • Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in the kosher salt and the baking soda.
  • Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
  • Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about minutes.
  • Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
  • Cool the bread for 30 minutes on the cooling rack. Slice it into 10 slices and serve.



*If you use a granulated sweetener, check the batter, and if it seems too dry, you could try adding 2 extra tablespoons of pumpkin puree.


Serving: 1slice | Calories: 164kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 176mg | Fiber: 4g | Sugar: 2g