Keto Pumpkin Bread With Pepitas

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  • 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.  


Keywords: pumpkin bread, pumpkin seeds, bread, keto bread