How to Make Low Carb Keto Pumpkin Bread (you can toast it!)

toasted keto pumpkin bread recipe low carb gluten free sugar free diabetic friendly

We're back with another exciting fall themed recipe: Keto Pumpkin Bread! Thanks to our friend and partner Sugarless Crystals we can now all enjoy a delicious slice of low carb, keto friendly pumpkin bread with perfect soft-baked texture, sweetness and a nice crispy outer layer. You can even toast it! Ready to taste the pumpkin bread of your dreams? Let's get baking!

Keto Pumpkin Bread Recipe

PREP TIME: 15 mins COOK TIME: 20 mins  SERVINGS:  slices CALORIES: 89 kcal

Pumpkin Bread Ingredients: 

  • 1/2 cup whey protein isolate (unflavored)
  • 1/4 cup golden flax meal
  • 2 tablespoon coconut flour
  • 1.5 tablespoon pumpkin spice
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 3 tablespoon pumpkin puree
  • 1/4 cup melted coconut oil (or melted salted butter (recommended for better flavor))
  • 1 teaspoon vinegar (apple cider or white is fine)
  • 1/2 teaspoon liquid stevia or liquid monk fruit (optional)


  1. Pre heat oven to 350ºF and bring eggs to room temperature
  2. Combine all dry ingredients
  3. Excluding the vinegar mix all wet ingredients
  4. Combine wet and dry ingredients
  5. After smooth add in teaspoon of vinegar, mix into batter then pour into pan and place in oven
  6. Bake 20 minutes. Bread should be stern at the top when finish. When risen you may get a crack down the middle. 

keto pumpkin bread nutritional info

Thanks for dropping by the ChipMonk Baking Blog! While you're here, be sure to check out ChipMonk Baking’s HUGE variety of soft-baked keto cookies, recipes, and Sweetener. And don’t forget to subscribe to our newsletter for the latest recipes, deals, and updates from the ChipMonks. You can also join our Text VIP program by texting CHIPMONK to (833) 645-0998. 


Leave a comment

Please note, comments must be approved before they are published