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Low Carb Recipes + Resources!

Pouring glaze into a loaf of low carb pumpkin bread
Home > low carb bread > Low Carb Pumpkin Bread (5g Carbs/Slice!)

Low Carb Pumpkin Bread (5g Carbs/Slice!)

Lindsey Hyland
5 from 2 votes
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There’s nothing like the smell of this low carb pumpkin bread recipe permeating the kitchen!!

Moist, delicious, AND healthy, it’s one of my FAVORITE low carb bread recipes, whether or not it’s fall! It’s great for dessert, breakfast, or low carb Thanksgiving snacks.

This low carb pumpkin recipes addictingly delicious AND EASY TO MAKE! Let’s bake!

Sliced low carb pumpkin bread with glaze

What I Love About This Low Carb Pumpkin Bread Recipe

I love the sweet holiday spice of this warm low carb pumpkin bread recipe. Nothing is more irresistible! It’s moist and comforting and it satisfies that sweet tooth like nobody’s business.

  • Rich sweet pumpkin flavor with hints of nutmeg
  • Only 4 net carbs per slice
  • No crazy kitchen gadgets required
  • Really easy to make

Steps of how to make low carb pumpkin bread

Paleo Pumpkin Bread Recipe Notes

Not much to it! Here are the details:

Ingredient Notes

Pumpkin – Pumpkin isn’t technically one of the low carb fruits, but we’ll use a bit less pumpkin than traditional recipes, increase the pumpkin spice, and cut carbs elsewhere.

Sweetener – For baked goods, my preferred keto sweeteners erythritol. It’s a zero-calorie sweetener that’s gentle on the stomach and diabetes-friendly.

Flours – Unlike most of my recipes, we’ll use a combo of low carb flour here — the moisture from the pumpkin needs to be absorbed by a drying flour (coconut flour). This helps to keep the bread together, yet moist. The perfect balance.

The Frosting – There’s also an optional low carb cream cheese frosting that really puts the finishing touches on your low carb pumpkin bread recipe.

The bread is DELISH without it, so skip it if you want to save time.

Tools To Make

Low carb pumpkin bread doesn’t require any crazy kitchen gadgets! Here’s what you’ll need.

  • A couple of mixing bowls to combine out ingredients
  • Hand mixer to make the icing
  • Prepared 8-inch bread pan

Storing Tips

Storing your low carb pumpkin bread recipe is as easy as putting it in a gallon Ziploc and tossing it in the fridge — I prefer to wrap mine in saran wrap to avoid condensation in the Ziploc bag.

Can You Freeze This?

Yess!! This low carb pumpkin bread recipe freezes really well, and it only takes a few minutes to thaw on the counter.

You can easily freeze it all in one shot or wrap individual pieces and freeze them that way. It only takes a few minutes on the counter at room temperature to thaw out and you can just pull out a slice at a time.

If you plan to freeze this bread, do so without the icing! As it’ll become a melted mess when you defrost it.

Serving Recommendations

Enjoy a slice of pumpkin bread alongside your morning coffee, sugar free pumpkin spice latte, or pumpkin smoothie!

Closer look of sliced low carb pumpkin bread

Recipe Variations

Although switching around baked good ingredients can be difficult, there are a few small, subtle changes you can make. Including:

  • Turn this loaf into muffins. Low carb pumpkin muffins make awesome little low carb snacks. Use the same recipe and simply pour it into a muffin tin. The frosting is a MUST if muffins are the plan.
  • Add some toppings. Cover your pumpkin bread in a combination of your favorite low carb nuts and seeds. It’ll add some crunch and nutrition into the mix.
  • Turn this into a crazy moist low carb sandwich bread by cutting down on the erythritol and spice. Or sometimes I like to pour this batter into a donut pan for a sweet and spicy low carb bagel.

More Low Carb Bread Recipes

Making low carb bread opens up a whole new world! It gives you so many different meal and snack options and it really isn’t difficult…

Sliced low carb pumpkin bread

Low Carb Pumpkin Bread

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Servings :12 Servings
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
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Ingredients

Bread:

Frosting:

US Customary - Metric

Instructions

  • Prepare an 8” bread pan with parchment paper or cooking spray.
  • Preheat oven to 350 F.
  • In a medium bowl, beat eggs (4).
  • Add pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons) and stir to combine.
  • In a separate bowl, add almond flour (2 cups), coconut flour (1/2 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon). Stir to combine.
  • Add dry ingredients to wet ingredients and mix until fully combined.
  • Pour batter into prepared bread pan.
  • Cook for 1hr - 1hr 10 minutes, or until a toothpick in the center of the loaf comes out dry.
  • Meanwhile, using an electric mixer, combine the frosting ingredients in a small bowl.
  • Allow the bread to cool before adding the frosting. Enjoy!
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Fans Also Made These Low Carb Recipes:

Lindsey's Tips

  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
  • Nutritional information is based on 1 slice, if you cut this bread into 12 slices. Erythritol contributes 1g of carbs per slice, so if you're counting your NET CARBS, there are 4 g of carbs per slice:

Nutrition

Calories: 223kcalCarbohydrates: 10gProtein: 8gFat: 18gCholesterol: 73mgFiber: 5gSugar: 2gNet Carbs: 5g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Reader Interactions

Comments

  2. This pumpkin bread was so good! Perfect for the upcoming fall season. Sometimes I don’t like the texture of almond flour in baked goods but this was very moist. Thank you for this delicious recipe.

    Reply

  4. I just popped this puppy in the oven, but I am worried the batter is too thick. What should the consistency be like? Mine is super pasty, almost like dumpling dough.

    Reply

    • Hi Amanda! The batter is definitely thicker than traditional bread, but should turn out moist and fluffy once its baked. Hope you enjoyed!

      Reply

  5. Looks great! Will be making it SOON ?
    Please consider stopping your use of plastic wrap and bags. Check out Bees Wrap or compostable bags. Plastic is adding to the ruining of our environment.

    Reply

  6. I would love to try this. But I live in Mexico and the only ingredient that is very hard to find is Erythritol. Is there a substitute? Can I just use splenda or stevia?

    Reply

  7. Now I’m conflicted between trying this one or the one you have with the cocoa powder. I guess I’m going to have to try both!! Oh how I love pumpkin season 🙂 Thanks so much!

    Reply

  9. Hello. Your pumpkin bread looks so scrumptious! Couldn’t wait to try it. But… I sure hope you can tell me what I did wrong! I followed the directions very carefully, but my batter was extremely thick. The bread hardly rose and wasn’t so great. Didn’t look at all like your photo. I used all fresh, high quality ingredients. Swerve, finely ground almond flour, fresh baking powder and spices, etc. Any ideas?

    Reply

    • Hi Dalyn! So sorry to hear about this. This bread won’t rise a ton, the height from this bread comes from the pan size (I use an 8″ bread pan, even a 9″ makes a difference!). As far as the taste goes, I’m sorry to hear you didn’t enjoy it! I don’t know what could have gone wrong if you used the correct portions and the same ingredients I used. Can you give me more context on the taste? You can always add more sweetener or spices if that would better suit your taste. Happy to continue troubleshooting!

      Reply

  10. I made this bread and gave half to my boss. OMG, this bread is amazing❣❣❣❣ I made an EXTRA BATCH of icing so I could spread some extra delishishness on each and every slice. My boss loved it SOOOOO MUCH, he “put an order” in for his own!! THIS RECIPE IS A WINNER ?!

    Reply

  12. This is the best low carb pumpkin bread ever!! Very scrumptious and SUUUUPPPEEEERRR easy to make ??!! Can’t wait to share this recipe to my mom ?

    Reply

    • Hi Mary! Are you interested in sharing a recipe on a social platform? If so, you can share an image and a link to the recipe, I just ask that you don’t share the ingredients or instructions. Thank you so much for your support!

      Reply

  14. I love a good pumpkin roll but they just aren’t keto friendly could this be made into one using parchment paper and a small cookie sheet then the frosting after cooled and rolled up think it might work?

    Reply

  15. Thanks for the recipe, it was lovely. I let mine cool in the pan, as it wanted to crumble when I first removed it. (I used parchment paper so taking it out & returning to pan was easy. I only baked it for 1 hour but once cooled, it was not dry at all. I put the icing on the individual pieces as I served them, and a fork to eat it was best.
    I’ll definitely make this again.
    p.s. (I used 4 egg whites and only 1 egg to cut the fat a bit to fit nicer in my Macros)

    Reply

  16. Loved! Pretty moist for non gluten bread! Will make again. I used pumpkin pie spice vs the nutmeg/cinnamon. Thank you!

    Reply

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