Low-Carb Sugar-Free Pumpkin Bread Recipe

low-carb pumpkin bread
Low-Carb Sugar-Free Pumpkin Bread. Photo © Laura Dolson
  • Yield
    15 1" slices
Pumpkin is so good for us , and I love the warm spices usually associated with it, so coming up with ways to use it seems natural. Spread this bread with a little cream cheese and have a cup of tea -- wonderful for a fall or winter afternoon.


  • 1 cup canned pumpkin 
  • 1 teaspoon vanilla 
  • 4 eggs 
  • 3 tablespoons butter, melted
  • 2 cups almond meal
  • 1 tablespoon cinnamon 
  • 1/2 teaspoon nutmeg 
  • 1/2 teaspoon ginger (feel free to add more if you're a ginger lover) 
  • pinch cloves 
  • 1/2 salt 
  • 1 tablespoon baking powder 
  • sugar substitute of your choice equal to 1 cup sugar - zero carb preferred such as liquid sucralose


Heat oven to 350 degrees F.

Prepare loaf pan. For this recipe, I used a clay pan, and I used butter to grease it.

1. Mix together the wet ingredients: pumpkin, vanilla, eggs, and melted butter. If the sugar substitute is liquid, add it with the wet ingredients.

2. Mix the dry ingredients: almond meal, spices, salt, and baking powder. Include the sugar substitute here if it's a powder (but I specifically do not recommend "Splenda granulated" for this recipe).

3. Combine wet and dry ingredients well and pour into loaf pan. Spread batter evenly.

4. Bake for about 40 minutes, until middle springs back to the touch and a toothpick comes out clean. 5. Cool for 15-20 minutes, and remove from pan. Cool completely before slicing.

Yield: 12 relatively thick slices.

Nutritional Information: Each of 12 servings has 3 grams effective carbohydrate plus 3 grams fiber (6 grams total carbohydrate), 6 grams protein, and 150 calories.

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