Keto pumpkin Bread, a low-carb version of spiced pumpkin loaf, is ideal for fall or anytime you need a comforting, warm snack. This version uses almond flour or coconut flour in place of wheat flour and sugar, and low-carb sweeteners such as erythritol, stevia, or monk fruit. They don’t look or taste low carb, and they keep the carbs super low while keeping the pumpkin bread recipe nice and soft and moist — just like the classic version!
Pumpkin puree gives it a rich, natural sweetness and rich golden color, along with fiber, and nutrient-boosting Vitamin A, which is added to by aromatic cinnamon, nutmeg, ginger, and cloves spices for that quintessential fall flavor in each slice. And if you want, optional add-ins, such as sugar-free chocolate chips, chopped pecans, or a swirl of cream cheese, can take the loaf to a whole new level of indulgence.
Quick to make, keto pumpkin bread usually involves a few one-bowl mixings and under 1 hour of baking. It’s fantastic warm with butter, with a cup of cloud-like coffee, or while relaxing in the evening as a guilt-free dessert that’s not loaded up with carbs like traditional cake! Soft, delicious, and filling, keto pumpkin bread gives you all the autumn warm and fuzzies without knocking you out of keto.
Keto Pumpkin Bread Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, stir together almond flour, coconut flour, baking powder and salt; mixing well.
- In separate bowl, mix egg with pumpkin puree, melted butter, erythritol and vanilla until well blended.
- Stir in dry with wet, not forcefully or it will result in a tough batter.
- Transfer batter to loaf pan and bake 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Allow it to cool in the pan for 10 minutes then transfer to a rack and cool for at least 30 minutes before slicing.
Notes
Flavour Profile of Keto Pumpkin Bread
- Warm & Spicy– Cinnamon, nutmeg, ginger, and cloves are mixed into our dough to get that spice blend we all love during the fall season.
- Moist & Tastes– Cooking the pumpkin puree inside the bread gives this bread a moisture that is soft and tender when you bite into it.
- Nutty Undertones– A little almond flour or coconut flour adds a nice hint of nuttiness that goes perfectly with pumpkin.
- Sweet yet just right– At 2 net carbs, it’s the dessert you dream of without all the sugar in regular ice cream.
- Versatile– Delicious plain, toasted with butter, or topped with cream cheese frosting as a sweet indulgence.
Keto Pumpkin Bread Nutrition and Calories
| Nutrient | Amount |
| Calories | 160–170 kcal |
| Total Fat | 13–14 g |
| – Saturated Fat | 3–4 g |
| Protein | 5–6 g |
| Total Carbohydrates | 6–7 g |
| – Dietary Fiber | 3 g |
| Net Carbs | 3–4 g |
| Sodium | 140 mg |
FAQs
Q1. Is pumpkin bread keto-friendly?
A1. Keto Regular old pumpkin bread is no way keto, but with this recipe, you’ll be using almond flour and sugar replacements to make it low-carb.
Q2. How many carbs in pumpkin bread keto?
A2. 3-4 net carbs per slice, depending on what you put on it.
Q3. Tastes like any so-so pumpkin bread you’ve ever had?
A3. Yes — moist, swee,t and spiced but with slightly more nutty character from that almond or coconut flour.
Q4. Can I use canned pumpkin purée instead of fresh?
A4. Yes — but be sure it has no added sugar and is 100% pumpkin.
Q5. May I add nuts or chocolate chips to the batter?
A5. Hell yes! Pecans, walnu,ts or sugar-free chocolate chips are all good choices.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.