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Healthy recipes + low carb recipes

sliced keto vegan pumpkin bread
Home > low carb breakfasts > Keto Pumpkin Bread with Cream Cheese Frosting

Keto Pumpkin Bread with Cream Cheese Frosting


5 from 9 votes
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Moist, spiced, and so mouthwateringly delicious, this keto pumpkin bread is unapologetically perfect.

Looking for more keto bread? Try this keto banana bread, this keto zucchini bread, or this almond flour bread.
sliced keto pumpkin bread coconut flour

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Devilishly Delicious Pumpkin Bread

Listen. I don’t like to brag, (I actually do, but I swear I’m not this time), but this is the SINGLE most delicious, moist, pumpkin-y, fall-y dessert that you can possibly make.

Who doesn’t think of pumpkin bread when they think of fall?

Now, let me calm any fears you have, right now: No, this recipe doesn’t require ridiculously out-of-the-way ingredients. No, this recipe doesn’t take hours to make. No, this recipe isn’t a trick. It’s just what it says: low carb pumpkin bread.

Because pumpkin bread is simple by nature. But, in the tiniest details, a magnificent and moist pumpkin bread is built. And I have the blueprints for you. Right here.

It’s good warm or cool. It’s pillowy. It’s filling. Honestly, it’s everything you could possibly hope for in a cold-weather treat.

So go ahead and make this bread, no matter the time of year — It’s far too good to lock up to one season (though nothing will ever beat a slice of pumpkin bread on a chilly evening). Enjoy 🎃🧡 – Linds x
closer view of keto pumpkin bread coconut flour

Important Ingredient Notes

If you bake many keto desserts, then you already have everything you’ll need to make keto pumpkin bread with cream cheese frosting. Here’s your list:

  • Pumpkin puree: NOT pumpkin pie filling (it’s loaded with sugar).
  • Keto flour: for this low carb pumpkin bread, we’ll use a combo of almond and coconut flour, as coconut flour is incredibly absorbent and will help soak up the pumpkin puree. Without it, this bread would fall apart.
  • Keto sweetener: I use granular Swerve or Lakanto, but you can use whatever you have/prefer. If using other brands of erythritol or allulose, know that they’re 70% as sweet, so you’ll want to increase the amount you use. Psst: Allulose is the best sweetener for this keto pumpkin bread, as it’ll give your frosting a smooth texture (erythritol products recrystallize when cool, forming a gritty texture).
  • Baking basics: Vanilla, butter, eggs baking powder, salt
  • Spices: Cinnamon, nutmeg
  • Pepitas: optional to add a bit of texture to the top of your bread.
  • Frosting: cream cheese, cinnamon + sweetener (see notes above)

keto pumpkin bread process shots

How to Make Keto Pumpkin Bread:

  1. Combine the almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
  2. Beat the eggs, pumpkin puree, unsalted butter, and vanilla together.
  3. Add dry ingredients to wet ingredients.
  4. Pour batter into the prepared bread pan.
  5. Sprinkle the top with pepitas. Cook for 50 minutes.
  6. Use an electric mixer, combine the frosting ingredients together.
  7. Allow the bread to cool completely before frosting, and enjoy!

Reheating, Storing + Freezing Tips

Store your loaf of keto pumpkin bread in the fridge, then slice when you’re ready to enjoy it. I like to store the frosting on the side, that way I can reheat a slice, and smother it in frosting after. Mmm mmm mmm.
closer view of keto pumpkin bread coconut flour

But Wait, is Pumpkin Keto-Friendly 🎃?

Here’s the deal: 1 cup of canned pumpkin contains 19.8 carbs, and 12.7 net carbs. So, while it’s not on most lists of keto vegetables, the small amount added to this recipe keeps the carbs low. If it works with your eating plan and goals, then enjoy!

Recipe Variations

  1. Make keto pumpkin muffins instead. By pouring the batter into a muffin tin pan lined with liners and decreasing the bake time to 22 minutes.
  2. Upgrade your topping: By tossing chopped keto nuts in melted butter and sweetener. If making a streusel topping for your low carb pumpkin bread, I’d skip the keto cream cheese frosting.
  3. Chocolate anyone? Sprinkle some keto chocolate chips into the batter. Because, why not?

More Low Carb Pumpkin Recipes

sliced keto pumpkin bread coconut flour

Keto Pumpkin Bread

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Servings :12 Servings
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
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Ingredients

Bread:

  • 4 Eggs
  • 3/4 Cup Pumpkin Puree
  • 1/4 Cup Unsalted Butter softened
  • 2 Teaspoons Vanilla
  • 2 Cups Almond Flour (note 1)
  • 1/4 Cup Coconut Flour
  • 3/4 Cup Granular Swerve or Lakanto (note 2 + 3)
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1/4 Cup Pepitas unsalted. Optional

Frosting:

US Customary - Metric

Instructions

  • Prep. Preheat oven to 350 F, and prepare an 8” bread pan with parchment paper.
  • Dry ingredients. In a medium bowl, combine the almond flour (2 cups), coconut flour (1/4 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon).
  • Wet ingredients + combine. In a large bowl, use an electric mixer to combine the eggs (4), pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons), and stir to combine. Add dry ingredients to wet ingredients and mix until well incorporated.
  • Bake. Pour batter into the prepared bread pan. Sprinkle the top with pepitas (1/4 cup), and press lightly to adhere. Cook for 50 minutes, tenting with foil if the top starts to brown (I usually place foil over the top around 40 minutes). You'll know the loaf is done once the top is golden, and a toothpick inserted in the center comes out dry.
  • Frosting. Use an electric mixer to combine the frosting ingredients in a medium bowl. Allow the bread to cool completely before frosting. Enjoy!
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Lindsey's Tips

  1. Almond Flour - opt for a fine grain almond flour, this will give you the most "flour-like" texture! My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  2. Lakanto or Swerve, vs. Erythritol. This recipe was tested using Lakanto or Swerve, if using a different brand of erythritol (or, better yet, allulose), know that they're 70% as sweet and you may want to adjust.
  3. Best sweetener for this bread: Allulose! As it'll give your frosting a smooth texture (erythritol products recrystallize when cool, forming a gritty texture). I measure my recipes with Swerve/Lakanto as they're the most widely available. However, Trader Joe's is currently selling an Allulose product that can be used as a 1:1 swap with either of these brands!
  4. Nutritional information is based on 1 slice, if you cut this bread into 12 slices, and includes both the pepitas and frosted topping:

Nutrition

Calories: 213kcalTotal Carbohydrates: 52gProtein: 7gFat: 18gSodium: 186mgFiber: 4gSugar: 2gNet Carbs: 4gSugar Alcohol: 44g
©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

  17. Who says low carb can’t be delicious?! I love all the flavors here, and I love that I can have it without loading up on carbs. That’s fantastic.

    Reply

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