Keto Pumpkin Bread

Pumpkin bread season just got a little more indulgent! 🎃🍰

There’s something about a soft slice of pumpkin bread that makes fall feel extra cozy. I wanted this one to have all those warm pumpkin-spice flavors while still feeling like a proper dessert, and adding a layer of creamy buttercream on top made it even better. 🤎

The bread is moist, tender, and full of pumpkin flavor, while the fluffy keto buttercream adds just the right amount of sweetness. It’s an easy low-carb fall treat that feels special enough to serve for dessert but cozy enough to enjoy with a cup of coffee.

Servings: 1 loaf

Ingredients

Keto Pumpkin Bread

• 2 cups almond flour (200 g)
• ¼ cup granulated keto sweetener, such as Lakanto, erythritol, allulose, or a monk fruit blend (about 48 g)
• 1 tbsp baking powder (12 g)
• ½ tsp salt (3 g)
• 1 tsp cinnamon or pumpkin pie spice (about 2 g)
• 1 cup pumpkin puree (245 g)
• 3 large eggs (150 g)
• Optional: a handful of sugar-free mini chocolate chips (about 30 g)

Keto Buttercream Frosting

• 1 cup unsalted butter, softened (227 g), or dairy-free butter
• 1½ cups powdered keto sweetener, such as powdered erythritol, powdered monk fruit blend, or allulose (about 180 g)
• 1–2 tbsp heavy cream (15–30 ml) or unsweetened almond milk
• 1 tsp vanilla extract (5 ml)
• Pinch of salt

Optional flavor additions:

• 2 tbsp unsweetened cocoa powder (10 g), for chocolate buttercream
• 1 tsp almond extract (5 ml), for a nutty flavor
• Zest of ½ lemon or orange, for a citrus variation

Directions

Make the Pumpkin Bread

1. Prepare the pan: Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
2. Mix the batter: Add the almond flour, granulated sweetener, baking powder, salt, and cinnamon or pumpkin pie spice to a large bowl. Stir to combine.
3. Add the wet ingredients: Add the pumpkin puree and eggs. Stir until everything is fully combined and the batter is smooth. Fold in the optional chocolate chips if using.
4. Fill the pan: Transfer the batter to the prepared loaf pan and spread the top evenly.
5. Bake: Place the loaf on the center rack and bake for about 1 hour, or until the loaf is set and a toothpick inserted into the center comes out mostly clean.
6. Cool completely: Let the bread cool completely in the pan before removing it. Because this loaf is very moist and tender, removing it while warm can cause it to break. Once completely cool, gently run a knife around the edges and lift the loaf from the pan.

Make the Keto Buttercream

1. Beat the butter: Make sure the butter is softened to room temperature. Beat it on medium speed for 2–3 minutes, until light and fluffy.
2. Add the sweetener: Sift the powdered sweetener to remove any lumps. Add it gradually while mixing on low speed. Once incorporated, increase the speed and beat until smooth.
3. Finish the frosting: Add the heavy cream or almond milk, vanilla, and salt. Beat for another 1–2 minutes until creamy and fluffy. Add a little more liquid if the frosting is too thick.
4. Add optional flavors: For chocolate buttercream, mix in the cocoa powder. For the almond or citrus versions, add the almond extract or zest and mix until evenly incorporated.
5. Adjust the consistency: If the frosting is too soft, refrigerate it for 10–15 minutes. If it becomes too firm, beat in a small amount of cream or almond milk until spreadable.

Assemble

Once the pumpkin bread has cooled completely, spread or pipe the buttercream over the top. Slice and serve.

Storage

Store the frosted bread in an airtight container in the refrigerator for up to 5 days.

The buttercream can be stored separately in the refrigerator for up to 1 week. Bring it toward room temperature and re-whip before using.

The frosted or unfrosted bread can also be frozen for 1–2 months. Thaw overnight in the refrigerator before serving.

The buttercream can be frozen separately for up to 3 months. Thaw overnight in the refrigerator and re-whip before using.

Tip: For the smoothest frosting, use powdered rather than granulated sweetener and beat it thoroughly into the butter.

MACROS

Per slice (1 of 12 slices):

• Calories: 260 kcal
• Fat: 24 g
• Protein: 4 g
• Total Carbs: 6 g
• Fiber: 3 g
• Net Carbs: 3 g