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This perfect pumpkin keto bread recipe will be a home run at any holiday table. I always add MCT oil, collagen peptides, protein powder, and flax or chia seeds to recipes where appropriate. These are all optional.

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Prep Time | 20 Minutes |
Cook Time | 90 Minutes |
Passive Time | 90 Minutes |
Servings |
Slices
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Ingredients
Pumpkin Bread
- 5 Each Eggs Pasture Raised is a great choice if you can get them.
- 1 tsp Vanilla Extract I use Madagascar Vanilla
- 4 tsp pumpkin pie spice
- 1/2 cup Refined Coconut Oil
- 2 tbsp Butter
- 1/2 tsp pink himalayan salt
- 1 tsp Baking Powder
- 1 dash pink himalayan salt
- 1 scoop Quest Protein Powder Vanilla Milkshake Optional
- 1 stick or scoop Vital Proteins Collagen Stick Optional
- 3/4 cup Coconut Flour
- 1/4 cup flaxseed meal Optional
- 2 tbsp MCT Oil Optional
Icing
- 4 tbsp Lakanto Powdered MonkFruit Sweetener
- 1 tsp Butter
- 1 tbsp Heavy Whipping Cream
Ingredients
Pumpkin Bread
Icing
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Instructions
- Preheat oven to 350 degrees
- Melt the butter and Coconut Oil
- Beat the butter, coconut oil, MCT oil, eggs, and vanilla
- Add in all other ingredients
- Blend with a Mixer. Consistency will be thick.
- Add mixture to a silicone bread pan
- Bake for 90 minutes, covering with foil at the mid-point (30-45 minutes).
- Let cool completely before adding icing
- Mix the butter, Monkfruit and Whipping Cream and drizzle on top of cooled bread.
Recipe Notes
Nutrition Facts
Perfect Pumpkin Keto Bread Recipe
Amount Per Serving
Calories 282
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 18g
90%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 29mg
10%
Sodium 249mg
10%
Potassium 46mg
1%
Total Carbohydrates 19g
6%
Dietary Fiber 8g
32%
Sugars 7g
Protein 8g
16%
Vitamin A
3%
Vitamin C
0.4%
Calcium
8%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
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