Low Carb Sugar-Free Pumpkin Bread

Indulge in the cozy flavors of fall with this Low Carb Sugar-Free Pumpkin Bread that's as wholesome as it is delicious! Made with nutrient-rich almond flour, this moist and tender loaf is packed with the earthy sweetness of unsweetened canned pumpkin and a warm medley of spices like cinnamon, nutmeg, and ginger. Sweetened with a sugar-free substitute like erythritol or monk fruit, it’s a guilt-free treat perfect for keto, low-carb, or diabetic-friendly diets. With just 15 minutes of prep time, this easy recipe comes together quickly and bakes to golden perfection in under an hour. Enjoy it as a healthy breakfast, snack, or dessert, and savor every slice knowing it’s gluten-free, dairy-free (if made with coconut oil), and freezer-friendly for meal prep enthusiasts!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 1 cup Canned pumpkin purée (unsweetened)
• 0.75 cup Granular sugar substitute (erythritol, monk fruit, or stevia blend)
• 3 large Eggs
• 0.25 cup Unsweetened almond milk
• 0.25 cup Coconut oil (melted, or butter for non-dairy-free)
• 1 teaspoon Vanilla extract
• 1.5 teaspoons Baking powder
• 2 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the almond flour, granular sugar substitute, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

Step 3

In a separate medium-sized bowl, mix the eggs, canned pumpkin purée, melted coconut oil, unsweetened almond milk, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 5

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 6

Bake the pumpkin bread in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8

Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving size	(903.1g)

Amount per serving	% Daily Value*
Calories	1969.5

Total Fat 171.1g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 558mg	0%
Sodium 1524.7mg	0%
Total Carbohydrate 252.8g	0%
Dietary Fiber 29.7g	0%
Total Sugars 16.1g
Protein 64.2g	0%

Vitamin D 145.0IU	0%
Calcium 728.2mg	0%
Iron 13.0mg	0%
Potassium 765.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 9.1%

Carbs: 36.0%