The Best Keto Pumpkin Bread

The Best Keto Pumpkin Bread

Recipe by Jade
Prep timeminutes
Cooking timeminutes

This easy Pumpkin Bread mixes up in no time. A wooden spoon and 5 minutes of your time are all it takes to get this delectable fall treat into the oven.


  • 1 cup pumpkin puree

  • 2 eggs

  • 1/3 cup butter melted

  • 1/3 cup cottage cheese

  • 1 tsp vanilla

  • 1 tsp molasses
  • 1 cup almond flour

  • 1/2 cup coconut flour

  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener

  • 2 tsp cinnamon

  • 1 tbsp baking powder

  • 2/3 cup pecans divided

  • 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener, optional (to use for a glaze)


  • Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
  • Add all the ingredients, besides the pecans, into a large bowl. Stir until smooth. Stir in 1/3 cup pecans. Pour into the prepared loaf pan. Spread evenly. Top with the remaining pecans.
  • Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Cover with foil for the last 20 minutes if necessary so the pecans do not burn.
  • Optional Glaze:
  • Melt the sweetener in a small saucepan over low. Drizzle on top of the pecan pumpkin bread.
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