Keto Pumpkin Bread

This keto pumpkin bread is our family’s favorite fall recipe, bursting with warm pumpkin spice and rich pumpkin flavor. It is the best gluten free pumpkin bread, moist, tender, perfectly spiced, and so simple to make. With only 4g net carbs per slice, it is the perfect low carb pumpkin bread for breakfast, a quick snack, or even dessert.

I love everything about fall, it’s my favorite season of the year. The cozy sweaters, the comforting meals, and of course, all the pumpkin spice treats. It always takes me back to my grandmother’s kitchen, where she made the most delicious dishes for my brother and me. Now I keep that tradition alive with this keto pumpkin bread, a low carb fall recipe that’s moist, full of pumpkin flavor, and perfect for cozy mornings or holiday gatherings.

Admittedly, the meals from my grandmother’s kitchen weren’t keto or low-carb, but they overflowed with love and dedication. Today, I make this keto pumpkin bread for my family. Even without sugar or wheat flour, it captures the same nostalgic taste. And it’s a breeze to prepare.

A gentle reminder: If you’re fortunate to have grandparents, treasure every moment. Seize every opportunity to be with them.

Reasons You’ll Love This Keto Pumpkin Bread

• Low Carb: Crafted with naturally low-carb ingredients, this bread is not just delicious but also aligns with your dietary choices.
• Pumpkin Perfection: Every bite is an indulgence, brimming with the rich and delightful flavors of pumpkin.
• Healthy: This isn’t just another dessert; it’s a fusion of health and taste. Being gluten-free and sugar-free, it’s a treat both your palate and body will appreciate.
• Fantastic Texture: Whether it’s a casual get-together or a grand celebration, this moist and fluffy pumpkin bread makes it a perfect dessert for any occasion.
• Easy to make: No need for long hours in the kitchen. With a mere 10 minutes of prep, you’re on your way to baking perfection.
• Make Ahead: You can whip it up in advance, ensuring you’re always prepared for those sudden cravings or surprise guests.

Ingredients for the Keto Pumpkin Bread

If you want to make your home smell like autumn bake this low carb pumpkin bread. The ingredients are basic, and you probably already have them in your kitchen. Here’s everything you’ll need:

• Eggs – They play a crucial role in binding the ingredients and providing structure. For optimal results, use room-temperature eggs to minimize the eggy taste.
• 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 – An ingredient that infuses richness and moisture into the keto pumpkin bread.
• Sweetener – Instead of conventional sugar, I use keto-friendly sweeteners such as allulose or monk fruit.
• Butter – Adds flavor and moisture. For a dairy-free version, you can swap it with coconut oil.
• Vanilla extract – Brings out the pumpkin flavor and adds a subtle sweetness.
• Baking powder – Essential for achieving that desired fluffiness in the bread.

How to Make Keto Pumpkin Bread?

Prepare The Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and pumpkin pie spice.

Tip: If you have time, sift the flours to remove any lumps. This makes it easier to mix and helps prevent the slightly gritty texture that almond flour can sometimes create. Set aside.

Cream Butter and Sweetener

In another large bowl, use an electric mixer to cream together the butter and sweetener. Beat until the mixture becomes pale and slightly fluffy, which is a sign that air has been incorporated.

Incorporate Eggs

Gradually add the eggs into the butter mixture, incorporating one egg at a time. Ensure each egg is well mixed before adding the next to maintain a smooth consistency.

Combine Wet and Dry Mixtures

It’s time to add the pumpkin puree, heavy cream, and vanilla extract. Beat for a few seconds until combined. This will look a little bit grainy, but that’s ok.

Now add the dry ingredients to the pumpkin mixture. Beat with an electric mixer just until well combined. Use a spatula to scrape the edges.

Baking

Pour the batter into a loaf pan lined with parchment paper and bake at 350°F/180°C for about one hour. If it starts to brown too much, cover with aluminum foil. You know the pumpkin bread it’s ready when a toothpick inserted in the middle of the cake comes out clean. 

After baking, remove the pumpkin loaf from the oven. Let it cool in the pan for about 10 minutes, which makes it easier to handle and slice. Transfer to a wire rack for further cooling if desired before serving.

This is all you need to do to make this fantastic fall bread. In fact, there’s one more step left: enjoy this delicious keto pumpkin bread with your friends and family, along with a cup of milk or tea. 

Variations

This easy low carb pumpkin bread it’s delicious on its own, but with some optional add-ins, we can make it even better. 

• Chocolate Keto Pumpkin Bread: Are you a chocolate lover? Enhance your bread by incorporating 1/2 cup of unsweetened low-carb chocolate chips into the batter. The resulting chocolatey goodness is hard to resist!
• Browned Butter: Swap out regular butter for browned butter and be amazed at the profound nutty sweetness it adds. To brown your butter, gently melt it over low heat until it adopts a golden-brown hue. This minor tweak offers a world of difference in flavor!
• Nuts & Seeds: 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.. 
• Intensify the pumpkin essence by adding a few drops of Pumpkin Stevia Sweetener. This ensures an even more pronounced pumpkin flavor in every bite.
• 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 Pumpkin to Use?

Pumpkin is the star of this recipe, and for convenience I recommend using canned pumpkin puree. It has the perfect smooth texture and saves time in the kitchen. Just be sure not to use pumpkin pie filling, which contains added sugar, starch, and other high carb ingredients.

You can also make this keto pumpkin bread with homemade pumpkin puree. I like to roast fresh pumpkin and freeze portions so I can bake with it all year round. If you use homemade puree, make sure to remove as much moisture as possible. Too much liquid will make the bread soggy instead of soft and fluffy.

How to Store

This low carb keto pumpkin bread is always a hit, and it disappears fast. If you’re lucky enough to have leftovers, here’s how to keep them fresh.

Once the bread has cooled completely, wrap the loaf in parchment paper and store it in the refrigerator for 3 to 4 days.

Can I Freeze Keto Pumpkin Bread?

Can You Freeze Keto Pumpkin Bread?

Yes, this gluten free pumpkin bread is freezer friendly. Slice the bread, wrap the slices individually, and freeze for up to 2 months. When ready to enjoy, thaw at room temperature, then reheat in the microwave or oven. This helps keep the pumpkin bread moist and soft, just like it was freshly baked.

Other Delicious Keto Pumpkin Recipes

• 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