Moist, spiced, and so mouthwateringly delicious, this keto pumpkin bread is unapologetically perfect.
Keto Pumpkin Bread Video Tutorial
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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
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)
How to Make Keto Pumpkin Bread:
- Combine the almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
- Beat the eggs, pumpkin puree, unsalted butter, and vanilla together.
- Add dry ingredients to wet ingredients.
- Pour batter into the prepared bread pan.
- Sprinkle the top with pepitas. Cook for 50 minutes.
- Use an electric mixer, combine the frosting ingredients together.
- 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.
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!
- 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.
- 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.
- Chocolate anyone? Sprinkle some keto chocolate chips into the batter. Because, why not?
More Low Carb Pumpkin Recipes
Keto Pumpkin BreadPrint Recipe Pin Recipe
- 3 Ounces Cream Cheese softened
- 2 Teaspoons Granular Swerve or Lakanto (note 2)
- Dash of Cinnamon
- 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!
Fans Also Made These Low Carb Recipes:
- 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.
- 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.
- 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!
- Nutritional information is based on 1 slice, if you cut this bread into 12 slices, and includes both the pepitas and frosted topping: