Keto Pumpkin Bread

Keto Pumpkin Bread

There’s something about the change of seasons that calls for pumpkin everything.

The air turns crisp, the light softens — and suddenly, we’re craving all the cozy things: cinnamon candles, soft sweaters, and that first bite of pumpkin bread.

But here’s the problem…

Most pumpkin breads are little more than sugar and starch disguised as something wholesome. One slice from your favorite café can pack more sugar than a candy bar — and enough refined flour to spike your blood sugar, crash your energy, and send you searching for another “pick-me-up” by afternoon.

That’s the trap of modern comfort food: it comforts you for five minutes… and costs you for hours afterward.

Comfort Reimagined

At Healing Gourmet, we believe comfort food should comfort your body and mind — not confuse your metabolism.

So, we rebuilt this classic from the ground up:

• No gluten, no grains, no refined sugar.
• Just real ingredients — almond flour, coconut flour, pumpkin, and nourishing fats.
• Naturally sweetened with Lakanto Classic, which tastes like sugar but keeps your blood sugar steady.

The result?

A moist, perfectly spiced pumpkin loaf that tastes indulgent — but actually supports your energy, focus, and well-being.

Pumpkin Bread That Loves You Back

This full-size loaf (9×5 inch) makes 12 beautiful slices — ideal for breakfasts, snacks, or a cozy dessert with tea.

Preheat & prepare.
Heat oven to 350 °F (180 °C). Line a 9 × 5-inch loaf pan with parchment paper and lightly grease the sides.

Whip the wet ingredients.
In a large bowl, whisk eggs and Lakanto until pale and frothy (≈ 2 minutes). Add pumpkin purée, melted butter (or oil), and vanilla; mix smooth.

Mix the dry ingredients.
In a separate bowl, combine almond flour, coconut flour, baking powder, pumpkin spice, and salt. Whisk to blend.

Combine wet + dry.
Add dry ingredients to wet mixture and stir just until uniform (batter will be thick but spreadable).

Fold in pecans.
Stir in half the pecans. Spread batter into prepared pan and sprinkle remaining pecans on top.

Bake.
Bake 55–65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If browning too quickly, tent with foil after 45 minutes.

Cool completely.
Let loaf rest in pan 10 minutes, then lift out and cool on a wire rack before slicing.

Store or freeze.
Keeps covered at room temperature 2–3 days, refrigerated 1 week, or frozen up to 2 months.

Cook Time

1 h 05 mins

Total Time

1 h 05 mins

Servings

12

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Ingredients

Wet Ingredients:

• 4 large pasture-raised eggs
• 1 cup (240 g) pure pumpkin purée (unsweetened)
• ½ cup (115 g) melted butter or coconut oil
• ½ cup (100 g) Lakanto Classic (monk fruit + erythritol blend)
• 2 tsp pure vanilla extract

Dry Ingredients:

• 1 ½ cups (150 g) blanched almond flour
• ¼ cup (28 g) coconut flour
• 2 ½ tsp aluminum-free baking powder
• 1 tsp pumpkin pie spice (or ¾ tsp cinnamon + ¼ tsp nutmeg + pinch clove)
• ¼ tsp fine sea salt
• ½ cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.
2. In a large bowl, whisk eggs and Lakanto until pale and frothy (about 2 minutes).
3. Add pumpkin purée, melted butter (or oil), and vanilla; whisk smooth.
4. In another bowl, combine almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
5. Fold the dry ingredients into the wet just until blended. Stir in half the pecans, if using.
6. Spread batter into prepared pan, top with remaining pecans, and bake 55–65 minutes, until a toothpick comes out clean.
7. Cool completely before slicing for the best texture.

Nutrition & Macronutrient Ratio

(Per slice, 12 servings)

468 calories, 38 g fat, 12 g saturated fat, 17 g monounsaturated fat, 7 g polyunsaturated fat, 147 mg cholesterol, 4 g carbohydrate, 2 g Net carbs, 0.2 g sugar, 2 g fiber, 0 g sugar alcohols, 28 g protein, 840 mg sodium, 400 mg potassium, 255 mg phosphorus

73% Fat | 24% Protein | 3% Carbohydrate

• Low-carb & nutrient-rich: Almond and coconut flours deliver healthy fats, protein, and fiber to stabilize blood sugar.
• Sweetened smartly: Lakanto Classic gives golden color and sweetness with no glycemic load.
• Pumpkin power: High in beta-carotene and prebiotic fiber to nourish your gut and immune system.
• Satisfying texture: Extra coconut oil keeps the loaf moist and rich — perfect for toasting the next day.
• Fat for flavor + satiety: Extra butter or coconut oil creates a silky, moist crumb that lasts for days.
• Flour balance: Almond and coconut flour combine to mimic the structure of wheat without grains or gluten.
• Sweetener science: Lakanto Classic browns and caramelizes like sugar — with zero glycemic impact.
• Flavor flex: Add a pinch of ginger for extra warmth or top with pumpkin seeds instead of pecans.
• Serving idea: Delicious toasted with grass-fed butter or a dollop of whipped coconut cream.

The takeaway?

When you honor your cravings with real food and balance, you don’t have to give up comfort — you just redefine it.

This loaf is proof that health and pleasure can share the same plate.

Why You Should Quit Bread — Even the “Healthy” Kind

Did you know that traditional grain-based breads & desserts contains a compound that is the #1 greatest danger in your diet.

Studies show that this compound (and I am not talking about “gluten”) is toxic to your heart and blood vessels, weakens your immune defenses, and disrupts your nerves and brain function.

And if that’s not enough…

This hidden compound also makes it nearly IMPOSSIBLE to burn fat and lose weight!

The great news is that you can still have your breads and desserts… AND be well too!

Discover the secret to the world’s healthiest bread… a secret that took 10 years to master!