Description
This keto pumpkin bread is moist, fluffy, and packed with warm fall spices. Made with almond flour, cottage cheese, and zero sugar—perfect for low carb living.
Ingredients
1 ½ cups low-carb baking blend (or a mix of almond flour + coconut flour + 2 tbsp ground golden flaxseed)
1 tbsp pumpkin pie spice
2 tsp baking powder
¼ tsp salt
1 cup pumpkin puree (not pumpkin pie filling)
4 large eggs
½ cup cottage cheese
¼ cup melted butter or coconut oil
1 tsp white wine vinegar or apple cider vinegar
½–1 cup low-carb sweetener (Swerve, Gentle Sweet, or similar)
Instructions
Preheat oven to 360°F (182°C). Line a 4×8 inch loaf pan with parchment paper.
In a bowl, whisk together the baking blend, pumpkin pie spice, baking powder, and salt.
Add pumpkin puree, eggs, cottage cheese, melted butter or oil, vinegar, and sweetener. Stir until fully combined into a thick batter.
Spread the batter into the prepared loaf pan and smooth the top.
Bake for 40–50 minutes, tenting with foil after 30 minutes if browning too fast.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a dairy-free version, use coconut oil and replace cottage cheese with extra pumpkin puree.
Adjust sweetness to taste depending on the sweetener used.
Optional mix-ins: sugar-free chocolate chips, chopped walnuts, or pecans.
Add a keto cream cheese frosting for a dessert-like finish.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American, Keto
