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Pumpkin Bread Keto Way

Out of all the amazing pumpkin desserts in the world (even the ones with carbs!), this is a keto MVP. So from the months of September to December, we eat the cinnamon-kissed, chocolate chip-studded loaf like it’s our job.

Then January rolls around and we are, once again, tired of pumpkin. By February, we’re counting down the days until September, and the cycle starts anew.

  • Cooking spray

  • 2 c. blanched finely ground almond flour

  • 1/4 c. Swerve granular

  • 1 1/2 tsp. baking powder

  • 3/4 tsp. baking soda

  • 1 1/2 tsp. pumpkin pie spice

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. kosher salt

  • 1 c. pumpkin puree

  • 3 large eggs

  • 1/2 c. sugar-free dark chocolate chips

  • 3 tbsp. raw pepitas


  1. Preheat oven to 350°. Grease a 4x8-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on long sides. Grease parchment.

  2. In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

  3. In a medium bowl, whisk together pumpkin puree and eggs. Add wet ingredients to dry ingredients and stir to combine. Stir in chocolate chips.

  4. Scrape batter into prepared loaf pan. Using a spatula, smooth top into an even layer. Sprinkle evenly with pumpkin seeds. Bake until puffed and a toothpick inserted into center comes out clean, about 50 minutes to 1 hour. If browning too fast, tent with foil after 30 minutes.


Nutrition (per serving): 291 calories 11 g protein 25 g carbohydrates 10 g fiber 3 g sugar 23 g fat 5 g saturated fat 314 mg sodium 6 g sugar alcohol

Be sure to tag us on Instagram if you make the dish #HouseofKetosis, or give us a follow at @Houseofketosis.


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