- Keto pumpkin bread offers all the fall flavors without added sugar, making it a guilt-free treat.
- It’s versatile, allowing for delicious variations like chocolate chips, nuts, or cream cheese swirls.
- This bread stays moist for days, perfect for meal prep or a cozy snack throughout the week.
Keto pumpkin bread is the kind of recipe that makes your whole kitchen smell like fall. Warm cinnamon, nutmeg, and pumpkin spice mingle together with the earthy richness of almond flour, creating a low-carb treat that’s just as comforting as the traditional version. The best part? It’s completely sugar-free and keto-friendly, so you can enjoy a slice (or two!) without guilt.
This bread is perfect for cozy mornings with coffee, a quick afternoon snack, or even as a light dessert with a dollop of whipped cream. I first made this recipe on a chilly October weekend, and it instantly became a family favorite. Now, it’s on repeat every fall because it’s simple, flavorful, and never disappoints.
If you’ve been missing classic pumpkin bread since going low-carb, this keto pumpkin bread is going to be your new go-to recipe. It’s moist, fluffy, and loaded with all the warm spices you love, without the carbs that usually come with it.
Table of Contents
Quick Highlights
- Ready in about 1 hour
- Just 3g net carbs per slice
- Made with almond flour (no gluten!)
- Naturally sugar-free & low-carb
- Perfect for fall baking or holiday gatherings
How To Make It
Keto Pumpkin Bread
10
slices10
minutes50
minutes180
kcalA cozy, spiced loaf of keto pumpkin bread that’s soft, moist, and full of fall flavor, all while being low-carb and sugar-free. This recipe is quick to make, requires just one bowl, and will fill your home with the most comforting autumn aroma.
Ingredients
1.5 cups almond flour
0.33 cup coconut flour
1 cup pumpkin puree (unsweetened)
0.5 cup granulated erythritol (or preferred keto sweetener)
4 large eggs
0.25 cup melted coconut oil (or butter)
2 tsp baking powder
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla extract
0.25 tsp salt
Directions
- Start by preheating your oven to 350°F (175°C) and lining a loaf pan with parchment paper so your bread comes out easily.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, melted coconut oil, vanilla, and sweetener until smooth and well combined.
- Next, stir in the almond flour, coconut flour, baking powder, pumpkin spice, cinnamon, and salt. Mix everything together until the batter is thick and creamy.
- Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use room temperature eggs so they mix better with the batter.
- Make sure your pumpkin puree is unsweetened (not pumpkin pie filling).
- For extra flavor, sprinkle a few sugar-free chocolate chips on top before baking.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- This bread also freezes well, just slice and wrap pieces individually for easy grab-and-go snacks.
Nutrition Facts
- Total number of serves: 10
- Calories: 180kcal
- Fat: 14g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 6g
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Tips for the Best Keto Pumpkin Bread
Baking keto pumpkin bread is simple, but a few pro tips will help it turn out light, moist, and full of flavor every time.
- Don’t overmix the batter: Once your dry and wet ingredients come together, stop mixing. Overmixing can make the bread dense instead of fluffy.
- Choose the right pan: A standard 9×5 loaf pan is ideal. Using a smaller pan will make the bread thicker and may require extra baking time.
- Line with parchment paper: It prevents sticking and makes cleanup a breeze.
- Cool before slicing: Patience pays off! Letting the loaf fully cool helps it hold together perfectly when cut.
- Sweetener swap: Erythritol holds structure well, but you can also try monk fruit or allulose for a slightly different texture. For ideas on balancing sweeteners, check out my keto shortbread cookies recipe which uses almond flour and low-carb sweetener in the perfect ratio.
Variations on Keto Pumpkin Bread
This recipe is wonderfully flexible, you can easily dress it up depending on your cravings or what’s in your pantry.
- Chocolate Chip Pumpkin Bread: Fold in ½ cup sugar-free chocolate chips for an extra indulgent version. If you love chocolate and pumpkin together, you’ll also enjoy my keto chocolate banana bread.
- Nutty Pumpkin Bread: Add ½ cup chopped walnuts or pecans for crunch. Nuts give a cozy fall twist and pair beautifully with pumpkin spice.
- Cream Cheese Swirl: Swirl in sweetened cream cheese before baking for a cheesecake-style loaf. If you’re a cream cheese fan, try it alongside my creamy keto chocolate mousse.
- Dairy-Free Pumpkin Bread: Swap the butter for coconut oil to keep it fully dairy-free.
- Extra Spice: If you love bold flavors, add a pinch of ground ginger or cloves. It’s similar to the warming spices in my keto cinnamon rolls, another fall baking favorite.
How to Store Keto Pumpkin Bread
One of the best things about keto pumpkin bread is that it stays moist for days, making it perfect for meal prep or enjoying throughout the week. Here’s how to store it for the best flavor and texture:
- At room temperature: Keep your bread in an airtight container on the counter for up to 2 days. This keeps it soft and fresh.
- In the fridge: Store in a sealed container for up to 5 days. Chilling helps it last longer but may make it slightly denser.
- In the freezer: Slice your loaf, wrap each piece individually, and store in a freezer-safe bag for up to 2 months. To enjoy, just thaw at room temperature or warm gently in the microwave. For best results, follow these simple tips on how to freeze bread for freshness.
FAQs About Keto Pumpkin Bread
Can I freeze keto pumpkin bread?
Yes! This bread freezes beautifully. I recommend slicing it first, then wrapping each slice in parchment or plastic wrap before placing them in a freezer bag. That way, you can grab just one slice at a time. It’s similar to how I prep my keto blueberry muffins for easy grab-and-go breakfasts.
What’s the best sweetener to use?
Erythritol works best for structure, but monk fruit and allulose are great options too. Just keep in mind that allulose may make the bread a little softer. If you’re experimenting with sweeteners, you can also check my keto peanut butter cookies where I talk more about adjusting for taste and texture.
Can I make this bread dairy-free?
Absolutely! Simply use coconut oil instead of butter. The texture stays moist and tender, and the flavor is just as delicious.
How do I know when it’s done baking?
The best way to tell is with the toothpick test, insert it into the center, and if it comes out clean or with just a few crumbs, your bread is ready.
What should I serve with keto pumpkin bread?
This bread pairs perfectly with a hot drink like keto coffee. For dessert, it’s amazing with a scoop of keto vanilla ice cream on the side.
Wrapping It Up
Keto pumpkin bread is one of those recipes that makes fall feel extra special. It’s moist, perfectly spiced, and has all the comfort of traditional pumpkin bread, without the sugar and carbs. Whether you enjoy it with your morning coffee, serve it as an afternoon snack, or dress it up with whipped cream for dessert, this loaf is bound to become a seasonal favorite in your keto kitchen.
The best part? It’s quick, simple, and beginner-friendly. Once you try it, you’ll see why I keep this recipe on repeat every autumn. If you’re craving more fall-inspired treats after this, you might also love my keto pie crust, it’s the perfect base for pumpkin pie or any holiday dessert.
So go ahead, bake a loaf, slice it thick, and savor every cozy bite of keto pumpkin bread.
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