High-Protein Keto Pumpkin Bread
This is moist, warmly spiced pumpkin bread with a tender crumb — from the golden loaf to the thick slice with creamy topping. A high-protein, low-carb version that tastes like fall in every bite!
Why You’ll Love This Recipe
- Moist, fluffy texture and beautiful color
- High protein from whey protein powder and almond flour
- Classic pumpkin spice flavor with zero sugar
- Easy one-bowl recipe perfect for meal prep
- Delicious plain or with cream cheese frosting
Ingredients (Makes 1 loaf / 12 slices)
- 2 cups (200g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ¾ cup (180g) pumpkin puree (canned, unsweetened)
- ⅓ cup allulose or monk fruit sweetener
- 3 large eggs
- ¼ cup (57g) butter or coconut oil, melted
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional Cream Cheese Frosting (for the topping):
- 4 oz (113g) cream cheese, softened
- 2 tbsp butter, softened
- 2 tbsp allulose or powdered sweetener
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, mix pumpkin puree, eggs, melted butter, sweetener, and vanilla until smooth.
- Combine wet and dry ingredients and stir until just combined (do not overmix).
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For frosting: Beat cream cheese, butter, sweetener, and vanilla until smooth. Spread over cooled bread.
Prep Time: 10 minutes Bake Time: 45–55 minutes Total Time: ~1 hour
Nutrition (Per Slice, without frosting)
- Calories: ~165
- Protein: 7g
- Total Carbs: 6g
- Net Carbs: 3g
- Fat: 14g
