Low Carb Pumpkin Bread

Low Carb Pumpkin Bread

Delicious low carb pumpkin bread that is easy to make & a pleasant low carb treat for the family. You can eat cake & still lose weight. Add coconut yoghurt or greek yoghurt & berries makes for a perfect healthy desert.

Serves 10 – Total cooking time  55 mins – Calories 131 – Fats 12g – Protein 4g – Carbs – 3 g – Fibre 2g





Low carb Pumpkin bread



Ingredients For Low Carb Pumpkin Bread:


  • 1/4 cup coconut oil
  • 1/4 cup almond butter (spread)
  • 1 cup butternut pumpkin puree
  • 2 eggs
  • 1 tsp vanilla essence
  • 1/4 cup almond meal
  • 1/4 cup coconut flour
  • 1/4 cup stevia or monk fruit
  • 1/2 tsp baking powder
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • optional: 4 squares of Lindt 85% dark chocolate



  • Preheat the oven to 175 degrees celsius & line a bread/loaf  tin with baking paper
  • Boil pumpkin, strain & puree
  • Melt the coconut oil & almond butter together in a small saucepan, cool & add a mixing bowl
  • Add pumpkin puree & vanilla essence to the coconut/almond mix, stir  until combined
  • Add eggs & stir until smooth
  • Add all dry ingredients to the bowl, grate chocolate (optional) & mix until combine
  • Pour into the lined tin & bake for 35 minutes
  • Remove from the oven & cover with foil for a further 10 minutes or until skewer of knife inserted to the centre of the loaf comes out clean. Approx 45 minutes total, I have found that depending on oven it can take another 10 minutes
  • Wait to loaf reaches room temperature , then slice & store in airtight container in the refridgerate





Have a look at my low carb diet to help you lose weight, detoxify, feel health & keep your blood sugar under control. Simple & easy to follow recipes that will keep you on track to reaching your goals. https://www.nutritionalhealthenterprises.com/blog/




Picture of Chris Tompson

Chris Tompson