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Sliced gluten-free pumpkin bread topped with pumplin seeds on a rack with a decorative knife.
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5 from 2 votes

Low Carb Keto Pumpkin Bread (FODMAP friendly)

This easy low carb keto pumpkin bread with almond flour is sweetly spiced, moist and only 3g net carbs per slice. It’s an easy one-bowl recipe that will fill your house with the amazing aroma of pumpkin and spice.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Baked goods
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: keto pumpkin bread, low carb bread recipes, low fodmap bread, pumpkin bread gluten free
Method: Oven
Special Diet: Keto, Low-Carb, Low-FODMAP
Servings: 10 servings
Calories: 168kcal

Ingredients

Instructions

  • Pre-heat oven to 350 °F
  • Grease a loaf pan and line with parchment paper. I like to use a medium-sized loaf pan, 8.5 x 4.5 inches.
  • In a large bowl, melt the butter in the microwave.
  • Whisk in the pumpkin puree, eggs, sweetener and spices
  • Mix in the remaining ingredients (except nuts, if using) until well combined
  • Fold in the nuts or other add-ins
  • Bake for about 60 minutes or until a wooden pick comes out clean when inserted and removed from the middle of the loaf.
  • Let cool completely before slicing.

Notes

Expert tips

If using coconut flour replacements, the baking time may change just a bit.  Check for doneness starting at 40 minutes.
Make sure your eggs are room temperature.  It’s not 100% necessary, but recommended.  Cold eggs will cause the melted butter to solidify, which can lead to a less uniform bread.
I bake this in a medium sized loaf pan that’s 8.5 x 4.5 inches.  If you use a standard sized loaf pan, the bread won’t be as tall and the baking time may be a little less.
It’s best to let the bread cool completely before slicing into it.  I know, it’s SOOO hard to wait!  Breads tend to crumble more if sliced into while hot.
Lining the loaf pan with parchment and greasing it with butter or oil is recommended.  This will help your loaf come out of the pan more easily.

Variations

Add orange zest – orange and pumpkin together are bliss.
Make it with maple extract instead of vanilla extract.  Or, add some banana extract for banana pumpkin bread
Make muffins!  Simply pour the batter in muffin cups and alter the baking time accordingly.
Top with a maple glaze, cream cheese frosting or chocolate ganache
Replace the butter with ghee.
 

Optional add-ins

Nuts and seeds – walnuts, pecans, hazelnuts (not FODMAP-friendly) and pumpkin seeds are great options
Chocolate chips or white chocolate chips Pumpkin chocolate chip bread is one of my favorite things.  I’m particularly fond of adding white chocolate chips.
Dried berries – cranberries or currants add a divine touch of acidity, tang and sweetness

Nutrition

Serving: 1slice | Calories: 168kcal | Carbohydrates: 6g | Protein: 5g | Fat: 15g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 211mg | Fiber: 3g | Net Carbs*: 3g