This keto pumpkin bread is a fall favorite in our family, bursting with spices and rich pumpkin flavor. It stands out as the best gluten-free pumpkin bread—moist, perfectly spiced, and incredibly simple to prepare. With only 4g net carbs per slice, it’s perfect for breakfast or a delightful keto snack.”
I’m utterly excited about fall because it’s my favorite season. The snug sweaters, comforting meals, and pumpkin delights take me back to the days when my grandmother would prepare bountiful, delectable dishes for my brother and me. Fall also marks the transition to winter, ushering in my favorite holidays where I relish quality time with loved ones.
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 like erythritol or monk fruit.
- Butter – Alternatively, you can use coconut oil for a dairy-free keto pumpkin bread.
- Vanilla extract – It enhances the bread’s flavor profile, adding a hint of 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, you can sift the flours to eliminate any lumps and make it easier to mix with the other ingredients. This step will reduce the gritty texture that some of you report when baking with almond flour. 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 paleo 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 out of convenience, I recommend using canned pumpkin. It has the perfect texture and saves you a lot of time. Make sure not to use pumpkin pie filling because it has added sugar, starches, and other high-carb ingredients.
Surely, you can make this keto sweet pumpkin bread with pumpkin puree. I love baking fresh pumpkin and then store it in the freezer so I can enjoy it all year long. Make sure to remove as much moisture as possible from the pumpkin. Otherwise, this gluten-free pumpkin bread will turn out soggy.
How to Store
This low carb keto pumpkin bread is always a hit, and everyone keeps asking for more. You’ll be lucky to have a slice to enjoy!
If you have keto pumpkin bread leftovers by any chance, it’s best to store it in the fridge once the bread is completely cool. Wrap the loaf in parchment paper and keep refrigerated for 3-4 days.
Can I Freeze Keto Pumpkin Bread?
This paleo pumpkin bread is freezer friendly, meaning the slices freeze with ease and can be defrosted when ready to enjoy. It’s best to reheat pumpkin bread slices in the microwave or oven. This way, the keto bread will remain moist and soft.
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
Easy Keto Pumpkin Bread – Low-Carb Recipe
Description
Ingredients
- 5 medium eggs
- 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
Instructions
- Preheat the oven to 350°F/ 180°C and line a 9"x5" loaf pan with parchment paper.
- In a large bowl, cream together the butter and sweetener for about 2 minutes until fluffy.
- Slowly add the eggs, one at a time, and continue mixing.
- Add the pumpkin puree, heavy whipping cream, vanilla extract, and mix well to combine.
- In a separate bowl, stir together the dry ingredients: almond flour, coconut flour, baking powder, pumpkin pie spice.
- Combine the dry ingredients with the wet ingredients, and stir to break any lumps and get a smooth batter. If you want you can add chopped pecans, walnuts or sugar-free chocolate chips.
- Transfer the batter to the prepared pan and smooth down the top using a spatula. Bake for 55 – 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
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.