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  • Maria Fernanda López

Coconut Butter Pumpkin Bread (Paleo, Low Carb)

Hello everyone! So in this recipe I'm posting a recipe featuring two of my favorites of the moment, the title can say it all! Wanna join my obsession? Because this recipe is going to be GOOD!

Perfect for the season and with the picture mix of flavors that will make your tastebuds go crazy with every bite. And guess what's one f my other favorite things of this recipe, the quality of ingredients! All about the nourishing and nutrient dense foods in a delicious and indulgent presentation!

This is a recipe that will win the heart of anyone following these kind of lifestyles or simply just starting to try new healthy recipes:

- Paleo

- Low Carb

- Gluten Free

- Lactose Free

Caught your attention? Well, the density of this bread is INSANE too! Coconut butter just plays a key part of this recipe. Besides adding that slightly sweetness, creaminess and thickness it's also a source of healthy fatty acids. No need to fear the fat in this recipe!

This has no refined sugar, or syrups. My recommendation is monk fruit or a blend with erythritol, even allulose! All of them are derived from natural sources and they don't add so much calories or sugar rushes. So that's why this recipe is diabetic friendly, low carb and of course, delicious!

Perfect for this season, grab your fuzzy socks, your blanket and cuddle with a latte, a piece of this Coconut Pumpkin Bread and enjoy! Hope you like them as much as I did!

The products I used are sold in NW Bulk Market!


Here are more recipes that will make you coconuts!


Coconut Butter Pumpkin Bread

By Maria Fernanda López

Serves 12


  • 1 cup of coconut flour

  • 1/4 cup of almond flour

  • 1/2 cup of granulated monk fruit

  • 1 tsp of cinnamon

  • 1 tsp of baking powder

  • 1/8 tsp of clove

  • 1/8 tsp of ginger

  • 4 eggs

  • 1/3 cup of water or nut milk

  • 3/4 cup of pureed pumpkin

  • 6 Tbsp of Cacao Infused Coconut Butter

  • 1/4 cup (42g) low carb chocolate chips


  1. Preheat the oven at 350F.

  2. Mix all the dry ingredients in a bowl.

  3. Add the coconut butter (melted) and pumpkin.

  4. Add the eggs and water and mix well.

  5. Spread the mix in a loaf pan and bake for 25 minutes.


Nutritional Information (per serving) 153 kcal

Fat: 9.9g

Carbs: 10.8g

Fiber: 4.7g

Protein: 4.7g

This post contains affiliate links.

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