This keto pumpkin bread is moist, tender, and full of warm pumpkin spice flavor. Made with almond flour, coconut flour, real pumpkin puree, and a sugar-free sweetener, each slice has just 4g net carbs. It’s an easy low carb pumpkin bread for breakfast, an afternoon snack, or dessert.
Fall has always been my favorite season. I love the cozy sweaters, comforting meals, and especially all the pumpkin recipes. They always remind me of time spent in my grandmother’s kitchen, where she made the most delicious food for my brother and me.
- Reasons You’ll Love This Keto Pumpkin Bread
- Ingredients for Keto Pumpkin Bread
- How to Make Keto Pumpkin Bread
- Keto Pumpkin Bread Variations
- What Kind of Pumpkin Should I Use for Keto Pumpkin Bread?
- How to Store Keto Pumpkin Bread
- Can You Freeze Keto Pumpkin Bread?
- More Keto Pumpkin Recipes
- Easy Keto Pumpkin Bread – Low-Carb Recipe
These days, I make this pumpkin bread for my own family. It’s simple, warmly spiced, and has that soft pumpkin texture I want in a fall loaf, without wheat flour or added sugar.
Reasons You’ll Love This Keto Pumpkin Bread
- Only 4g net carbs per slice: The loaf makes 12 slices, making it an easy low carb pumpkin recipe to keep on hand.
- Moist and tender: Pumpkin puree, butter, cream, almond flour, and coconut flour create a soft loaf that slices beautifully once cooled.
- Full of pumpkin flavor: Pumpkin puree and pumpkin pie spice give every slice plenty of warm fall flavor.
- Gluten-free and sugar-free: It’s made without wheat flour or added sugar.
- Easy to make: You only need about 10 minutes to prepare the batter before it goes into the oven.
- Great for making ahead: Bake it in advance and keep it chilled until you’re ready to slice and serve it.
Ingredients for Keto Pumpkin Bread
If you want your kitchen to smell like fall, this low carb pumpkin bread will do it. The ingredients are simple, and most are common low carb baking staples.
- Eggs – The eggs give the bread structure and help bind the ingredients together. Room-temperature eggs mix more evenly into the batter.
- Keto Flours – I use a blend of both almond flour and coconut flour. This blend ensures the bread’s texture is moist and ultra-fluffy without any grittiness.
- Pumpkin Puree – Truly the star ingredient, it imparts both flavor and essential moisture to the bread. You can opt for store-bought pumpkin puree, but be careful to choose pure pumpkin puree and not pumpkin pie filling, which is loaded with sugar. Alternatively, you can make it at home using my recipe for homemade pumpkin puree.
- Pumpkin pie spice – This blend of warm spices enhances the pumpkin flavor and adds a cozy aroma to the bread. You can make a batch of homemade pumpkin pie spice and use it for all the fall-inspired recipes.
- Heavy cream – A small amount of heavy cream adds richness and moisture to the batter.
- Sweetener – Instead of conventional sugar, I use keto-friendly sweeteners such as allulose or monk fruit.
- Butter – Softened butter adds richness and helps create a tender texture. Coconut oil can be used in place of the butter if needed.
- Vanilla extract – Vanilla complements the pumpkin and warm spices.
- Baking powder – Baking powder helps the loaf rise and keeps it from becoming too dense.
- Optional Add-Ins – You can also add up to ½ cup chopped pecans, walnuts, or sugar-free chocolate chips.
How to Make Keto Pumpkin Bread
This easy keto pumpkin bread comes together in just a few steps.
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper so the bread is easy to remove after baking.
2. Cream the Butter and Sweetener
In a large mixing bowl, beat the softened butter and sweetener with an electric mixer for about 2 minutes, until light and fluffy.
3. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition.
4. Add the Pumpkin and Remaining Wet Ingredients
Add the pumpkin puree, heavy whipping cream, and vanilla extract.
Mix until combined. The mixture may not look completely smooth at this stage, which is fine.
5. Mix the Dry Ingredients
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and pumpkin pie spice until evenly combined.
6. Make the Batter
Add the dry ingredients to the wet mixture and stir just until everything is combined and no dry pockets remain.
If you’re using chopped pecans, walnuts, or sugar-free chocolate chips, fold them into the batter now.
7. Bake
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins browning too quickly before the center is done, loosely cover the loaf with aluminum foil.
8. Cool Completely
Let the pumpkin bread cool in the pan for about 10 minutes.
Transfer it to a wire rack and let it cool completely before slicing. Cooling fully helps the loaf set and gives you cleaner slices.
Keto Pumpkin Bread Variations
This low carb pumpkin bread is delicious as written, but you can easily customize it.
- Chocolate Keto Pumpkin Bread: Are you a chocolate lover? Fold ½ cup sugar-free chocolate chips into the batter before baking. The resulting chocolatey goodness is hard to resist!
- Browned Butter: You can replace the softened butter with browned butter for a deeper, slightly nutty flavor. Let it cool before mixing it into the batter.
- Add Pecans or Walnuts: For an added layer of texture and depth, toss in some toasted nuts or seeds. Toasting them amplifies their nutty essence, making each bite even more satisfying..
- Extra Pumpkin Spice Flavor: If you want a stronger pumpkin-spice flavor, add a little extra pumpkin pie spice or a few drops of pumpkin-flavored stevia.
- Keto Pumpkin Bread with Cream Cheese Frosting: Combine 4 oz. of softened cream cheese, 2 oz. of unsalted butter, 1/2 cup of powdered sweetener, and 1 tsp of vanilla extract in a mixing bowl. Using a hand mixer, blend until you achieve a creamy consistency. In just 2-3 minutes, you have a delectable keto cream cheese frosting ready to lavish over your sugar-free pumpkin bread.
What Kind of Pumpkin Should I Use for Keto Pumpkin Bread?
For convenience, I usually recommend canned pumpkin puree. It has a smooth, consistent texture and makes this recipe especially easy.
Make sure the can says 100% pure pumpkin rather than pumpkin pie filling. Pumpkin pie filling contains sweeteners, spices, and other ingredients that will change the recipe.
You can also use homemade pumpkin puree. I like roasting fresh pumpkin and freezing it in portions for baking.
Homemade puree can contain more water than canned pumpkin, so remove as much excess moisture as possible before measuring it for the recipe. Too much liquid can make the loaf overly wet.
How to Store Keto Pumpkin Bread
Let the bread cool completely before storing it.
Wrap the loaf well in parchment paper or place the slices in an airtight container and refrigerate for 3–4 days.
For the cleanest slices, I recommend slicing the loaf only after it has completely cooled.
Can You Freeze Keto Pumpkin Bread?
Yes. This gluten-free pumpkin bread freezes well.
Slice the cooled loaf, wrap the individual slices well, and freeze for up to 2 months.
When you’re ready to serve it, let a slice thaw at room temperature and reheat it gently in the microwave or oven if you prefer it warm.
More Keto Pumpkin Recipes
If you’re baking with pumpkin this season, try these next:
- Thick and Fluffy Flourless Pumpkin Pancakes
- Fluffy Low Carb and Keto Pumpkin Mousse
- Super Easy Keto Pumpkin Muffins
- The Ultimate No-Fail Low Carb Keto Pumpkin Pie
Easy Keto Pumpkin Bread – Low-Carb Recipe
Description
Ingredients
- 5 eggs medium
- 2 cups almond flour
- 2 tbsp coconut flour
- ¾ cup pumpkin puree
- 2-3 tsp pumpkin pie spice
- 3 tbsp heavy whipping cream
- 3/4 cup sweetener
- 4 tbsp butter softened
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Optional add-ins: ½ cup chopped pecans, walnuts, or sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper for easy removal.
- In a large mixing bowl, beat together the softened butter and sweetener for about 2 minutes, until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the pumpkin puree, heavy whipping cream, and vanilla extract. Mix until fully combined and smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and pumpkin pie spice until evenly combined.
- Add the dry ingredients to the wet mixture. Stir until smooth and no lumps remain. If desired, fold in chopped nuts or sugar-free chocolate chips.
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For 12 servings, each slice will be approximately ¾–1 inch thick, depending on how evenly the loaf is cut.
- Let the loaf cool completely before slicing. This gives the bread time to set and helps prevent it from breaking apart.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Hello,
You have heavy whipping cream in the ingredients but I do not see where you incorporated it the instructions.
Did you use the whipping cream?
Thank you
Just updated the recipe. Thank you for noticing.
This recipe and the banana bread one look amazing. Glad I came across your website. I see more recipes I want to check out. Will definitely give these breads a try.
Definitely a keeper in this house ty for sharing Ioana ☺️