Are you looking for a delicious protein packed keto snack?

This tasty pumpkin bread recipe is bursting with fall flavor and ketogenic nutrition.

Made with low-carb coconut flour and keto-friendly sweetener, this pumpkin bread will not spike your blood sugar so you can keep losing wight and feeling great in the Keto Zone.

Eat your protein pumpkin bread as a ketogenic snack, a low-carb dessert, or a quick protein breakfast.

And whenever you eat, remember that it will definitely taste great with a pat of grass-fed butter!

So without further ado, here is the protein pumpkin bread recipe:


5 organic/pasture-raised eggs
1 cup organic pumpkin, pureed
1/4 cup organic coconut oil, melted
2 tablespoons erythritol (or other keto sweetener)
1/3 cup organic coconut flour
1/2 cup hydrolyzed collagen powder
1 scoop pumpkin spice MCT powder
1 tablespoon organic pumpkin pie spice mix
1 teaspoon baking soda
1 teaspoon vanilla powder



  1. Pre-heat oven to 350 F.
  2. In a large mixing bowl, whisk eggs until well combined.
  3. Add in coconut oil and pureed pumpkin.
  4. Mix until well combined.
  5. In a second bowl, mix together the dry ingredients.
  6. Slowly add the dry ingredients to the wet ingredients, mixing as you go.
  7. Once batter is well combined, pour the batter in to a greased aluminum or glass bread pan.
  8. Bake for about 25 minutes or until a tooth pick comes out clean.
  9. Once cooked, remove from oven.
  10. Turn bread pan on its side and allow to cool.
  11. Once cooled, carefully remove bread from pan.
  12. Slice into 9 servings, cool and enjoy!


Nutrition Facts

Servings: 9

Per Serving:

Calories: 134 kcal

Total carbohydrates: 6 g

Fiber: 4

Net carbs: 2 g

Fat: 10 g

Protein: 13 g


How did your pumpkin bread turn out? Let us know in the comments below!


Recipe adapted from