Some of the links included are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. I recommend these products because they are helpful and useful; not because of the small commissions I make if you decide to buy something.
Low Carb Pumpkin Bread
Did you know that a single slice of Starbucks Pumpkin Bread has a whopping 63g carbs? Holy Moly!! My Low Carb Pumpkin Bread comes in at a mere 6g net carbs. That’s not super low, but when I’m in the Fall Pumpkin mood this is a great stand in.
So Many Pumpkin Things
- DIY Pumpkin Pie Spice Mix
- Pumpkin Sausage Soup
- Low Carb Pumpkin Bread
- Pumpkin Bisque
- Keto Pumpkin Cheesecake
- Pumpkin Pecan Tart
- Pumpkin Crumble
‘Tis the season
This is one of those DIY things. Pumpkin Pie Spice Mix season comes around for a fleeting moment right after the kids head back to school. It’s almost like Starbucks is the gatekeeper of Pumpkin Spice Latte season. So when SB says it’s time to open the flood gates on all things #PSL then you will be hit with EVERYTHING pumpkin.
Although we still have 80* days here in Santa Monica well into late September, I can’t help but get in the spirit of a traditional Fall. I do miss sweater weather and crisp mornings from my time in Connecticut. Anything pumpkin gets me back in the mood, even if I am wearing flip flops and shorts through Halloween.
During that fleeting moment of the season you can find Pumpkin Pie Spice Mix pre-made in your local grocery store. Sometimes I will blink and then it’s gone. If I see the package I generally grab it…because it’s such a novelty. Also, once you use it all up you will be out of luck trying to find it until the next Fall.
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup Lakanto Monkfruit Sweetener
- 2 tsp pumpkin pie spice
- 4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup pumpkin puree pure pumpkin
- 1 tsp pumpkin spice extract vanilla is ok to use
- 4 large eggs
- 1/2 cup butter melted use butter flavored coconut oil for dairy-free
- 1/2 cup pecans chopped
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 tbsp sour cream
- 2 tbsp Lakanto Monkfruit Sweetener
Preheat oven to 350* and line a 9×5 loaf pan with parchment paper.
In a large bowl mix together all the dry ingredients. Sift together to make sure there are no lumps. Pour in all wet ingredients into the bowl with the dry ingredients and thoroughly mix together. Add pecans if you are using them.
Pour into your prepared loaf pan and bake for 50-60 minutes or until toothpick comes out clean.
Remove from oven and let cool on the counter completely.
Cream Cheese Frosting (Optional)
Cream Cheese Frosting is optional and adds carbs…BUT it’s amazing!
Mix together cream cheese, sour cream and sweetener until fully blended and smooth. Smooth on top of pumpkin loaf or slice loaf and slather on each slice.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.