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Keto pumpkin bread with pepitas

Keto Pumpkin Bread With Pepitas

This week I’m bringing you a keto pumpkin bread with pepitas recipe.  Pepitas are actually pumpkin seeds but without the husk.  Now, all pumpkin seeds are not alike.  In fact, it will take the harvest from an oil seed or Styrian pumpkin to get the husk free pepitas.   And like it’s husked counterpart, the pepitas are packed with many nutrients to contribute to better overall health.  Pepitas make a nice light snack but for this recipe, I’m using it as a topping to add a bit of texture and crunch to my loaf.  

Baking while living the keto life is definitely different from traditional baking.  First you’ll need to  use gluten free based flours like almond and coconut flour.  Of course when there is no gluten it will react differently.  Typically when I bake with almond flour it will have a grainy slightly dense texture when it comes to breads and cakes.  For that reason I will combine coconut and almond flour for a lighter texture.  A good example of this is with my waffle recipe.  

More often than not I like to use the madagascar bourbon vanilla extract in my baked goods.  Mainly because it’s smoother and creamier than the regular vanilla extract.  Of course you can enjoy this Keto pumpkin bread with pepitas with a hot cup of coffee or your favorite tea.  Served warm or cold you’ll find it’s a great snack!


Keto Pumpkin Bread With Pepitas

  • Author: Andie Cumber
  • Prep Time: 20 minutes
  • Cook Time: 30 -35 minutes
  • Total Time: 0 hours
  • Yield: 10 slices 1x
  • Category: Bread
  • Diet: Low Calorie


  • 1/2 cup butter, unsalted softened
  • 2/3 cup allulose sugar substitute
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp madagascar vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp saigon cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp pumpkin spice
  • 1 Tbsp pepitas seeds 
  • 1/2 tsp salt


  • Sit butter and eggs out to reach room temperature
  • Preheat oven to 350°F/177°C
  • Spray a 9” x 5” loaf pan with coconut cooking spray then line with parchment paper
  • Place the monkfruit and softened butter into a medium size bowl and mix together until light and fluffy
  • Add the eggs into the batter one at a time mixing until well combined
  • Mix in the canned pumpkin puree and vanilla extract until thoroughly combined
  • In a separate bowl add the coconut flour, almond flour, nutmeg, ginger, allspice, ground ginger, baking powder, and cinnamon and mixing until the dry ingredients have no lumps
  • Pour the dry ingredients into the wet ingredients and mix thoroughly
  • Spoon the batter into the load pan.  Bake for 30 – 35 minutes until, or until a toothpick placed in the center comes out clean.  


  • Serving Size: 1 slice
  • Calories: 193
  • Sugar: 2g
  • Sodium: 362mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8.2g
  • Carbohydrates: 2 Net Carbs
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 24mg