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Is pumpkin keto? Best Keto Zucchini Pumpkin Bread

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As autumn leaves begin to fall and the air grows crisp, a familiar flavor begins its rise to fame on store shelves, coffee shop menus, and dinner tables: pumpkin! As a long-time lover of all things pumpkin, I couldn't help but wonder, "Is pumpkin keto-friendly?" Given that I've been on a ketogenic diet for quite some time, it's crucial for me to know what fits into my lifestyle and what doesn't. So, let's get to the root of this question and, of course, share a delectable keto pumpkin recipe.

The Short and Sweet Answer

Good news, pumpkin enthusiasts! In moderation, pumpkin can be a great option for those on a ketogenic diet. Typically, a half cup of pumpkin puree contains about 10 grams of total carbs and 3 grams of fiber. This nets out to 7 grams of net carbs. So, while it's not as low-carb as, say, coconut oil or almond flour, it's still on the keto-friendly list when enjoyed in the right portion size.

Why Pumpkin Deserves a Spot in Your Diet

Pumpkin isn't just a tasty type of winter squash; it's also a nutritious food. Parts of the pumpkin, especially the flesh and seeds, offer health benefits:

  • Vitamin C: Boosts the immune system and is an essential nutrient.
  • Beta Carotene: This is what gives pumpkin its orange hue. It's a precursor to Vitamin A.
  • Dietary Fiber: Helps maintain stable blood sugar and supports digestive health.
  • Vitamin E: Known for its antioxidant properties.

As the leaves turn amber and the air gets a familiar nip, we're reminded of one of the most cherished hallmarks of the season: pumpkin! But if you're on a ketogenic journey, you might be wondering if you can still indulge in the quintessential flavors of fall without getting sidetracked. Good news! I've crafted the perfect Keto Zucchini Pumpkin Bread recipe that marries the warmth of pumpkin with the nutritious twist of zucchini. Not only is it deliciously moist and rich, but it also fits seamlessly into your low-carb lifestyle. So, grab your baking mitts and let's dive into a seasonal treat that's both delightful and keto-compliant!

Keto Zucchini Pumpkin Bread

This bread is the epitome of fall. It combines the earthiness of zucchini with the warmth of pumpkin. Let’s dive into this low-carb delight:

Prep Time: 15 minutesCook Time: 30-40 minutesServings: 10Net Carbs: 4 net carbs per serving

All ingredients laid out for Keto Zucchini Pumpkin Bread including almond flour, zucchini, pumpkin puree, and spices.

Ingredients:

  • 2 ½ C. Almond flour
  • ⅔ C. Shredded zucchini (water squeezed out)
  • ½ C. Pumpkin puree
  • 3 Large eggs
  • 1 tsp. Vanilla extract
  • 2 tsp. Pumpkin pie spice
  • ⅔ C. Swerve confectioners sugar substitute
  • 2 tsp. Baking powder
  • 2 oz. Cream cheese, softened
  • ¼ C. Pumpkin seeds

Instructions:

Preheat the Oven: Start by setting your oven to 350 degrees.

Prepare Your Loaf Pan: Line a standard loaf pan with parchment paper to ensure easy removal and no sticking.

Combining pumpkin pie spice in a mixing bowl.
Combining baking powder in a mixing bowl.
"Combining almond flour, Swerve sugar substitute, in a mixing bowl.

Blend Dry Ingredients: In a large mixing bowl, first combine the almond flour, Swerve confectioners sugar substitute, pumpkin pie spice, and baking powder.

Adding vanilla extract to the dry ingredients.
Adding pumpkin puree to the dry ingredients.
Adding cream cheese to the dry ingredients.

Incorporate Wet Ingredients: 

Combining all ingredients in a mixing bowl.

Mix Dry and Wet Ingredients

To the dry mixture, add in the shredded zucchini (ensure all the water is squeezed out), pumpkin puree, large eggs, vanilla extract, and softened cream cheese. Blend all the ingredients until the mixture is smooth.

Evenly spreading the batter in the loaf pan. and Sprinkling pumpkin seeds on top of the batter.

Fill the Pan: Transfer and spread the blended mixture uniformly into the prepared loaf pan.

Add the Final Touch: Sprinkle the top with pumpkin seeds for that added crunch and visual appeal.

Baking Time: Place the loaf pan in the oven and bake for 30-40 minutes. You'll know it's done when it's beautifully browned on top and cooked through in the center.

Golden brown Keto Zucchini Pumpkin Bread fresh out of the oven.

Cooling Phase: Once baked to perfection, remove from the oven and let it cool in the pan. Ensure it's adequately cooled before slicing to get the best texture and ease of serving.

Tips for Keeping Pumpkin Keto-Friendly

Avoid Canned Pumpkin Pie Filling:

While wandering the aisles of your local grocery store, you might be tempted by the convenience of canned pumpkin pie filling, especially with the enticing pictures of pies on the label. But here's the catch: These fillings typically contain a significant amount of added sugar. This not only spikes up the carbohydrate content but also moves it further from the keto-friendly realm. Your best bet? Opt for plain canned pumpkin. And if you're feeling a tad adventurous or want the freshest option, try making your own homemade pumpkin puree. It's simpler than you might think and gives you control over what goes into it.

Watch Your Portion Size:

When it comes to the ketogenic diet, portion control is a cardinal rule. Especially with foods that are on the borderline, like pumpkin. While it's keto-friendly, it can quickly become not-so-friendly if you consume it in large quantities. A little bit of pumpkin does indeed go a long way. So, whether you're adding it to a smoothie, making a keto pumpkin pie, or just having a spoonful as a treat, remember to stick to recommended serving sizes to ensure you're not overstepping your daily carb count.

Choose the Right Pairings:

Think of pumpkin as a canvas. On its own, it's mild, slightly sweet, and versatile. But what you pair it with can either make or break its keto status. To truly make pumpkin shine on a ketogenic diet, it's all about the pairings. Integrate healthy fats to up the keto factor. Consider swirling in some coconut oil for a tropical undertone, drizzle it with robust olive oil, or if you're on the sweeter side of things, top your pumpkin dish with cream cheese frosting. These pairings not only enhance the flavor but also ensure you're getting the healthy fats that are paramount on a keto diet.

Three slices of the moist Keto Zucchini Pumpkin Bread, showcasing its rich texture and pumpkin seeds.

Key Takeaways

Pumpkin Season is in Full Swing:

Yes, it's that time of the year! Trees adorned in golden hues, the comforting chill in the air, and the aroma of pumpkin spiced lattes wafting from every coffee shop. Pumpkin season is upon us, and guess what? If you're on a ketogenic diet, you don't have to miss out on all the pumpkin-flavored festivities. Keto dieters can very much bask in the glory of this fall favorite, albeit with a few tweaks here and there.

Moderation Makes Perfection:

It's a mantra that holds true for most things in life, and it's no different when it comes to pumpkin on a keto diet. Always be mindful of the grams of carbs and grams of fiber in pumpkin. While it's tempting to indulge in its sweet, creamy goodness, moderation ensures you enjoy its flavors without compromising your keto journey.

Flour Power - The Keto Way:

When it comes to baking, especially during pumpkin season, traditional flours won't do for keto enthusiasts. Enter almond flour and coconut flour - the dynamic duo of low-carb baking. They not only provide the desired texture but also ensure your baked goodies stay low in carbs. So, whether you're whipping up keto pumpkin muffins or a savory pumpkin pie, these flours have got you covered.

Seeds of Goodness:

Pumpkin seeds, often overlooked, are actually a treasure trove of health benefits. And for keto enthusiasts, they're like little nuggets of gold. Packed with healthy fats, magnesium, and other essential nutrients, these seeds are not just keto-friendly but also incredibly good for you. Snack on them, sprinkle them over your dishes, or incorporate them into your recipes - they're versatile and oh-so-delicious!

Puree Perfection:

Let's address the elephant in the room - store-bought pumpkin purees. While convenient, they often come with additives that might not align with the keto philosophy. That's why homemade pumpkin puree is the real MVP. It's fresh, free from unwanted additives, and let's be honest, making it feels like a rite of passage during pumpkin season. It's, without a doubt, the best thing since sliced bread... or should we say, keto bread!

Three slices of the moist Keto Zucchini Pumpkin Bread on a plate

FAQs: Pumpkins and Keto

1. How much pumpkin can I have on keto?

A half cup of pumpkin puree typically contains 7 grams of net carbs after accounting for fiber. So, depending on your daily carb limit, adjust your portion size accordingly.

2. Are pumpkin seeds keto-friendly?

Absolutely! They are packed with healthy fats and relatively low in carbs, making them a great option for keto dieters.

3. Can I have pumpkin pie on a keto diet?

Traditional pumpkin pie may be high in carbs because of the crust and added sugars. However, you can make keto pumpkin pie using almond flour for the crust and a sugar substitute.

4. What other pumpkin recipes can be keto-adapted?

Keto pumpkin muffins, keto pumpkin soup, and even keto pumpkin spice latte can all be adapted to fit into a low-carb diet with the right ingredients.

5. Where can I find keto-friendly pumpkin products?

Most grocery stores now stock keto-friendly food options, especially during the fall season. Always check the nutritional information to ensure you're staying within your carb limits.

Yield: 10

Keto Zucchini Pumpkin Bread

Keto Zucchini Pumpkin Bread

Indulge in the flavors of fall with our Keto Zucchini Pumpkin Bread. This moist and delectable loaf perfectly marries nutrient-rich zucchini with the warm, comforting notes of pumpkin, all while keeping it keto-friendly. Sprinkled with crunchy pumpkin seeds, it's a treat that celebrates the season without the carb overload.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 2 ½ C. Almond flour
  • ⅔ C. Shredded zucchini with all of the water squeezed out of it
  • ½ C. Pumpkin puree
  • 3 Large eggs
  • 1 tsp. Vanilla extract
  • 2 tsp. Pumpkin pie spice
  • ⅔ C. Swerve confectioners sugar substitute
  • 2 tsp. Baking powder
  • 2 oz. Cream cheese softened
  • ¼ C. Pumpkin seeds

Instructions

  1. Preheat the oven to 350 degrees, and line a loaf pan with parchment paper.
  2. Add all of the ingredients except for the pumpkin seeds to a mixing bowl, and blend until smooth.
  3. Spread the mixture into the loaf pan.
  4. Sprinkle with the pumpkin seeds.
  5. Bake for 30-40 minutes, or until cooked through and browned.
  6. Allow to cool before slicing to serve.

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Conclusion

Pumpkin, with its delightful flavors and numerous health benefits, certainly deserves a spot in our diets. For those of us on the ketogenic journey, it’s refreshing to know that we don’t have to skip on the pumpkin season's joys. Remember, moderation is the key. Happy pumpkin season, and enjoy your keto-friendly pumpkin adventures!

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