Low Carb Pumpkin Bread
Low Carb Pumpkin Bread (Diabetic-Friendly & Moist)
This Low Carb Pumpkin Bread is soft, warmly spiced, and full of cozy fall flavor — without the sugar crash. It’s perfect for diabetics, low-carb eaters, or anyone who wants a healthier pumpkin treat that still tastes like the real thing. One slice is satisfying, comforting, and great with coffee or tea.
Ingredients
- 1½ cups almond flour
- ½ cup pumpkin purée (100% pumpkin, not pie filling)
- ½ cup monk fruit sweetener or erythritol blend
- 3 large eggs
- ⅓ cup coconut oil or melted butter
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional: chopped walnuts or sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- In a bowl, whisk eggs, pumpkin purée, sweetener, coconut oil, and vanilla.
- In another bowl, mix almond flour, spices, baking powder, baking soda, and salt.
- Combine wet and dry ingredients until smooth.
- Fold in optional add-ins if using.
- Pour batter into loaf pan and smooth the top.
- Bake 45–55 minutes, until a toothpick comes out mostly clean.
- Cool completely before slicing.
Tips
- Let bread cool fully — it firms up as it cools.
- Use fine almond flour for best texture.
- If browning too quickly, tent loosely with foil.
- Tastes even better the next day.
- Store in the fridge up to 5 days or freeze slices individually.
Nutrition Information (per slice, approx. – 10 slices)
- Calories: 160–180
- Carbohydrates: 6–7 g
- Fiber: 3 g
- Net Carbs: 3–4 g
- Protein: 6 g
- Fat: 14 g
- Sugar: <2 g
This Low Carb Pumpkin Bread delivers all the warm, nostalgic flavor of classic pumpkin bread — without the sugar overload. It’s simple, satisfying, and one of those recipes you’ll come back to every fall (and honestly, all year).
